Fats and oils are comprised primarily of triacylglycerides (TAGs). TAGs consist of a glycerol (1, 2, 3-trihydroxypropane) backbone with three fatty acids esterified to the three alcohol groups at specific locations referred to as sn-1, sn-2, and sn-3 (Figure 17.1). Fatty acids differ based on chain length, saturation, trans- or cis-bonds, branching, as well as any combination of the aforementioned (Small 1986).
KeywordsFractal Dimension Cocoa Butter Linear Viscoelastic Region Microstructural Element High Melting Fraction
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