IMPFT126K Principles of lipid chemistry in food and drink
Overview
This standard is about understanding the principles of lipid chemistry and the importance this plays in the properties of food and drink.
This standard is for you if you need to understand the chemical properties of lipids and the importance they play in food and drink. You need to know the basic structure of glycerol, triglycerides and their properties. You will also need to know the basic structure, components and importance of fatty acids and an understanding of the systems used to identify them. You will also need to know the basic structure and function of complex lipids like phospholipids e.g. lecithin and the lipoids e.g. cholesterol.
Knowledge and understanding
You need to know and understand:
1 the groups and properties of lipids, their components and functions
2 the importance lipids play in food chemistry and the categories relevant to food and drink
3 the structure of a glycerol molecule and its properties
4 the formation of lipids as esters
5 what are the chemical differences of simple and mixed triglycerides
6 the structure of a fatty acid and the importance of long and short chains
7 the system used for the identification of fatty acids including the double-bond positions in a fatty acid
8 how saturated and unsaturated fatty acids differ
9 the structural differences and categories of saturated fatty acids
10 the common fatty acids found in foodstuffs by their systematic name, common name and structure
11 what are essential fatty acids and their importance
12 how iodine value measures the degree of unsaturation of fatty acid
13 the importance of hydrogenation to the processing of hardened fats
14 the chemistry of hydrogenation in the production of industrial and domestic lipids
15 the structure and chemical components of phospholipids
16 the structure and chemical components of cholesterol as an example of a lipoid
IMPFT126K Principles of lipid chemistry in food and drink
Overview
This standard is about understanding the principles of lipid chemistry and the importance this plays in the properties of food and drink.
This standard is for you if you need to understand the chemical properties of lipids and the importance they play in food and drink. You need to know the basic structure of glycerol, triglycerides and their properties. You will also need to know the basic structure, components and importance of fatty acids and an understanding of the systems used to identify them. You will also need to know the basic structure and function of complex lipids like phospholipids e.g. lecithin and the lipoids e.g. cholesterol.
Knowledge and understanding
You need to know and understand:
1 the groups and properties of lipids, their components and functions
2 the importance lipids play in food chemistry and the categories relevant to food and drink
3 the structure of a glycerol molecule and its properties
4 the formation of lipids as esters
5 what are the chemical differences of simple and mixed triglycerides
6 the structure of a fatty acid and the importance of long and short chains
7 the system used for the identification of fatty acids including the double-bond positions in a fatty acid
8 how saturated and unsaturated fatty acids differ
9 the structural differences and categories of saturated fatty acids
10 the common fatty acids found in foodstuffs by their systematic name, common name and structure
11 what are essential fatty acids and their importance
12 how iodine value measures the degree of unsaturation of fatty acid
13 the importance of hydrogenation to the processing of hardened fats
14 the chemistry of hydrogenation in the production of industrial and domestic lipids
15 the structure and chemical components of phospholipids
16 the structure and chemical components of cholesterol as an example of a lipoid
Keywords Food; Lipid; Chemistry; Science; Lipids; Fat; Fats; Fatty; Acids; Acid