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Lipid Chemistry


The Chemical Structure of Lipids

Lipid Sources
Saturated Fatty Acids
Unsaturated Fatty Acids
Fatty Acid Structure & Melting Profile
Triglycerides

Liquid Oil and Solid Fat – Lipid Physical Structure

Crystalline Lipids and Polymorphism
The Sequence of Fat Crystallization
Colloidal Fat Crystal Networks
Tempering of Chocolate

Lipid Processing and Modifications

Edible Oil Refining
Milk Fat Separation-Centrifugation
Milk Fat Separation-Churning
Milk Standardization – Pasteurization
Milk Standardization – Homogenization
Bromination of Lipids
Hydrogenation of Lipids
Interesterification of Lipids

Lipid Oxidation

Lipid Oxidation – Initiation
Lipid Oxidation- Propagation
Lipid Oxidation – Termination
Factors Affecting Oxidation
Antioxidants
Endogenous Biological Antioxidant Mechanisms