Triglycerides

Question 1

Structure of Triglycerides

Answer 1

• Glycerol + three fatty acids

- Most fatty acids exist as part of triglyceride molecules

Question 2

Functions of Triglycerides

Answer 2

1. Energy source:
   - 9 kcal/g
2. Energy reserve:
   - Stored energy in adipose tissue
3. Insulation and protection:
   - Visceral fat
4. Carrier of Fat-Soluble Compounds:
   - Improves intestinal absorption and bioavailability during digestion
5. Sensory Qualities:
   - Contributes to food’s flavor, odor, and texture

Question 3

Commercial processing of fats does what?

Answer 3

• Reduces waste, prevents spoilage, increases availability of calorie-rich oils
• Removes damaging free fatty acids
• Adds antioxidants to delay rancidity and extend shelf life

Question 4

Negatives of commercial processing of fats?

Answer 4

• Removes potentially healthful phospholipids, plant sterols, and other phytochemical
• Further processing into solid fats increases the proportion of trans fatty acids