Repozytorium publikacji - Politechnika Gdańska

This chapter deals with lipids present in food as well as their chemical, biological, and functional properties. The chapter begins with a presentation of the main groups of lipids including their chemical structure and physical properties. The physical properties of lipids affecting food processing are covered. Then, the role of lipids in human nutrition is presented. This is followed by a description of the undesirable changes in food lipids during storage and processing. The next part provides a broad outline of the effect of fats on food quality. The role of lipids in the formation of rheological properties of food and their contribution to food discoloration are described and also presented as precursors of aroma compounds. The chapter further describes the chemical and biochemical reactions of lipids including hydrolysis, esterification, hydrogenation, and oxidation. Frying fats including frying media, deep frying, and nutritional and health aspects are also discussed. The chapter concludes by presenting the formation and stability of lipid emulsions. The chapter provides useful knowledge about fats and lipids for food technologists and consumers.

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