Introduction to Fatty Acids

  • Joyce A. Nettleton

Abstract

Fatty acids are distinguished from each other on the basis of their chemical structure. All have a chainlike structure with an acid or carboxyl group (HO-C=0) at one end and a methyl group (CH3) at the other. The rest of the molecule consists of a hydrocarbon (CH2) chain varying in length from 2 to 20 or more carbons. The most common fatty acids in foods have an even number of carbon atoms ranging from 12 to 22 carbons, though shorter, longer, and odd-numbered fatty acids exist.

Keywords

Arsenic Hydrocarbon Acid Value Radioactive Isotope Prostaglandin 

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Joyce A. Nettleton
    • 1
  1. 1.Institute of Food TechnologistsUSA

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