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Basnut Lec - at Final Pastry
Basnut Lec - at Final Pastry
IMPORTANCE FUNCTIONS
Lipids, they consist of your triglycerides which are • First off, fat adds flavor to the foods that we eat, that gives
your fats and oils, that may be categorized as your a lasting impact for the flavor of food in our mouth (Lucca
Top 1 Top 2 saturated (mostly animal fats), monounsaturated & Tepper, 1994).
(olive and canola oils) and polyunsaturated fats
Starbucks Chocolate Chunk Cookies Krispy Kreme’s Original Glazed Donuts (Linoleic Acid and Linolenic Acid), which are • Next is that, it acts as an emulsifier, which is responsible in
mostly from plant-sources. Plus your phospholipids adding water and oil into the food. The development of
Serving Size 80g (1 pc.) Serving Size 49g (1 pc.)
and sterols. When it comes to pastries, you can synthetic emulsifiers were later discovered mid-20th
Calories 360 Calories 190 also find fat from your butter, lard, margarine, century, in line for the mass production of foods in the
cooking oils and your shortening. According to the market, which were later placed in store shelves
Total Fat 18g Total Fat 11g (Hasenhuettl, 2008).
American Heart Association, some of these fat
Calories from Fat 162 Calories from Fat 100 sources contain synthetic trans-fat, which gives the
food a desirable taste and texture. These artificial • It makes us feel fuller. Fats need time to be digested and so,
Saturated Fat 11g Saturated Fat 5g trans-fat may become a risk factor for certain they tend to stay in the stomach for a longer period of time
Cardiovascular Diseases and Stroke. Most of us than your carbohydrates and protein sources.
Trans-fat 0.5g Trans-fat 0g
would start to think that lipids are bad because of
fat, or they are the main cause of chronic illnesses
Top 3 and many more of the negative stuff that we see Hasenhuettl, G. L., & Hartel, R. W. (Eds.). (2008). Food emulsifiers and their
applications (Vol. 40, No. 6). New York: Springer.
online. But in reality, fats are indifferent- or maybe
Lucca, P. A., & Tepper, B. J. (1994). Fat replacers and the functionality of
more than what you think it is. fat in foods.Trends in Food Science & Technology,5(1), 12-19.
doi:10.1016/0924-2244(94)90043-4