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 |
DessertsPie 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 SeafoodMeat 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 |