Abstract
Knowledge of the important chemical changes that fats and oils undergo is necessary to understand how the various products are manufactured as well as to cope with the possible problems that can occur in storage, transportation, and use. The most important chemical reactions occur at (1) the points of unsatura-tion on the fatty acid chain and (2) the point where the fatty acids are attached to the glycerol molecule (the ester linkage). This knowledge will be especially helpful in understanding the changes that take place in fats used in deep frying.
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© 1985 The Avi Publishing Company, Inc.
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Lawson, H.W. (1985). Common Chemical Reactions. In: Standards for Fats & Oils. The L. J. Minor Food Service Standards Series, vol 5. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6876-2_3
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DOI: https://doi.org/10.1007/978-1-4684-6876-2_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-6878-6
Online ISBN: 978-1-4684-6876-2
eBook Packages: Springer Book Archive