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    Food Composition

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    Minas Salah
    Melting points and Solubility in Water Characteristics of fatty Acids. Effects of Double Bonds on the meltting points. -8 -4 mg / 100 ml in H2O 970.

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    Food Composition

    Uploaded by

    Minas Salah
    11 views26 pages
    Melting points and Solubility in Water Characteristics of fatty Acids. Effects of Double Bonds on the meltting points. -8 -4 mg / 100 ml in H2O 970.

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    2. Food Composition

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    Melting points and Solubility in Water Characteristics of fatty Acids. Effects of Double Bonds on the meltting points. -8 -4 mg / 100 ml in H2O 970.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    11 views26 pages

    Food Composition

    Uploaded by

    Minas Salah
    Melting points and Solubility in Water Characteristics of fatty Acids. Effects of Double Bonds on the meltting points. -8 -4 mg / 100 ml in H2O 970.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 26

    Functional properties

    Buffering Denaturation Emulsification Enzymes Foaming Fat replacer

    Fatty Acids Melting Points and Solubility in Water

    x x x x x

    Melting Point

    x x z
    Solubility in H O2

    Fatty Acid Chain Length

    Characteristics of Fatty Acids


    Fatty Acids C4 C6 M.P.(C) -8 -4 mg/100 ml in H2O* 970

    C8
    C10 C12 C14 C16 C18

    16
    31 44 54 63 70

    75
    6 0.55 0.18 0.08 0.04 * Solubility

    Effects of Double Bonds on the Melting Points


    F. A. 16:0 16:1 M. P. (C)

    60
    1 63 16 -5 -11 75 -50

    18:0 18:1 18:2 18:3 20:0 20:4

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