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Food Preparation Tips and Guide

Composition of Lipids

Composition of Lipids

Lipids, like carbohydrates, are composed of carbon, hydrogen, and oxygen atoms, but in differing proportions. One way to determine if a substance is a lipid is to test whether it will dissolve in water. Lipids will not dissolve in water, but can be dissolved in organic solvents not used in food preparation, such as benzene, chloroform, ether, and acetone. Acetic acid, which is responsible for the sour taste of vinegar, is the one lipid that will dissolve in water because its molecule is so small. Edible lipids are divided into three major groups: triglycerides (fats and oils), phospholipids, and sterols.

Carrageenan:

Typical Applications in Food Products

Application Function Functions

Dairy Products

Whipped cream, topping, desserts

Acidified cream, cottage cheese, processed cheese

Yogurt

Chocolate, eggnog, fruit, flavored milk

Fluid skim milk

Filled milk

Low-calorie diet drinks

Evaporated milk (in can)

Pudding, pie filling

Ice cream, ice milk

 

Fat and foam stabilization

Binder

Viscosity gelation, fruit suspension

Suspension

Binder

Emulsion stabilizer, binder

Suspension, binder

Fat stabilizer

Thickening gelation

Prevents whey separation, controls meltdown

Desserts

Pie Filling

Syrup

Imitation coffee cream

Sauces

Fruit drinks and frozen concentrates

Dessert gels

Gelatin

Binder, suspension

Emulsion, stabilizer

Binder, thickener

Binder, mouthfeel

Gelatin

Meat, Poultry, and Seafood

Meat and poultry products

Surimi

Binder, fat stabilizer, fat
replacer

Binding

Other Food ApplicationsSalad dressings

Fish gels

Bakery – pastry, jam, marmalade

Cake glaze

Emulsion stabilizer

Gelation

Viscosity

Controls meltdown

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