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
