Benefits of Fats and Fats What is the role of fats and fats?

Eat some fatty foods in moderation to keep fit.

1. Provide energy: The energy density of fat is 37,000 joules per gram.

That is, 9 kcal. 17,000 joules per gram of sugars and ethanol relative to sugars.

At 29,000 joules per gram, fat is the most dense food nutrient.

2. Fatty acids: Some fatty acids are necessary for the human body to maintain health. For example, -3 fatty acids (the first double bond on the hydrocarbon group is located at the third carbon atom from the end) have a role in maintaining immune and cardiovascular function.

3. Improve taste: promote a delicate and lubricated taste. Dishes lacking fat are often described as "clear soup with little water". In addition, fat also promotes a feeling of fullness after eating. But eating too much can increase cancer.

Prevalence. 4. Heat transfer medium: used to directly fry food (mainly with salad oil), which can reach high temperature (> Celsius) on the surface.

100 degrees). It is used in stir-frying to evenly transfer heat and prevent it from sticking to the pan.

5. Fat-soluble ingredients: some odor molecules and nutrient molecules in food raw materials are not easily soluble in water but easily soluble in oil, so a certain amount of fat helps the flavor and nutrition of food. For example, to make the most of the carotene in carrots.

It is best to cook it with a certain amount of fat or fat-containing ingredients.

6. Seasoning: Some fats such as chili oil and sesame oil are used as seasonings.

1. Different properties: lipids are a general term for oils, fats, and lipids. The oily substances in food are mainly oils and fats. Oil is a general term for hydrophobic substances that are liquid at room temperature, and are composed of one or more liquid hydrocarbons.

2. Different characteristics: fats are soluble in most organic solvents, but insoluble in water. Glyceridine C3H5 (OOCR)3 of one or more fatty acids. The oil is actually a special class of vegetable oils.

3. Different connections: The difference between oil and fat is that the molecular length of the compounds that make up the oil and the connection between the molecules are relatively small.

The main component of oil and fat is an ester formed by the dehydration of one molecule of glycerol and three molecules of higher fatty acids, which is called triglycerides.

Grease is an umbrella term for oils and fats. Fats that are solid or semi-solid at room temperature are usually called fats, and oils that are liquid are called oils. Oils and fats are commonly found in animals and plants, and are one of the most important sources of energy required for the life activities of animals and plants.

The main components of oils and fats are glycerol and esters formed by three molecules of higher fatty acids.

Among them, the same oils and fats of R1, R2 and R3 are called simple glycerides, and the oils that are not identical are called mixed glycerides. Natural oils and fats are mostly mixed glycerides formed from a variety of different fatty acids.

Rancidity of fats:

When grease is left in the air for too long, it can produce an unpleasant odor, a change called rancidity. On the one hand, the carbon-carbon double bonds of unsaturated fatty acids in oils and fats are oxidized to form peroxides, which are then decomposed to form odorous compounds such as aldehydes, ketones and clostic acids.

On the other hand, oils and fats are hydrolyzed into free higher fatty acids, which can be further oxidized and decomposed under the action of microorganisms to form small molecule compounds. Light, heat or humidity can accelerate the rancidity process of oils and fats. The low-grade aldehydes, ketones, acids and other compounds produced by rancidity of oils and fats not only smell unpleasant, but also the peroxides produced in the oxidation process can destroy some fat-soluble vitamins.

Grease is a collective term for oils and fats. Chemically speaking, oils and fats are esters formed by high-grade fatty acids and glycerol. Fats and fats are derivatives of hydrocarbons.

Oils and fats are a special ester. Oils and fats in nature are a mixture of many substances, and their main components are esters formed by the dehydration of one molecule of glycerol and three molecules of higher fatty acids, called triglycerides.

The main physiological functions of fats and fats are storage and heat energy, which can provide about twice as much energy in metabolism as sugars and proteins. When one gram of oil is completely oxidized in the body, it can produce approximately kilojoules.

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1. Whipping: After the oil is stirred mechanically, the air can be mixed in, wrapped and the volume increases, so that the cream cream and cake have an expanded volume and a soft and delicious organization.

2. Hardness: The grease will show different hardness with the change of temperature, which will affect the operation characteristics of the product, and the grease that is too soft and too hard is not suitable for operation, so Nanqiao grease will adjust the operating hardness with the change of the season during manufacturing.

3. Stability: The stability of oil refers to the fact that oil will be rancid after long-term storage or use under the action of air, light and temperature, which will cause changes in flavor.

4. Ductility: The oil has undergone a good freezing processing procedure to obtain a good crystalline state. Danish bread or puff pastry is made by rolling and folding, so it is important to have good spreadability.

The oil produced by the scalp is normally very good for our scalp, it mixes with our sweat to produce a protective film of weak acid, which not only protects our scalp moisturizing, but also inhibits the reproduction of bacteria, and at the same time, the hair oil contains wax, which has a polishing effect on our hair, so our hair looks very bright. However, in the case of excessive oil, our hair will stick together, very oily and sticky, which will affect the appearance, and at the same time, under the action of fungi and bacteria, it will produce a special unpleasant odor. At this time, we should strengthen the cleaning, to wash regularly, if in the summer, we can wash once or twice a day, in the winter, according to the situation of the hair oil, wash once a day or once every two or three days.

If there is a lot of oil, it is recommended to wash it at least once a day, which is good for the reduction of oil in our scalp. Fat is an indispensable component, it has a close relationship with our lives, is one of the three major energy nutrients of human diet such as carbohydrates, fats, proteins, etc., is people's energy, it plays a very important role in life compared with other food components. To sum up, there are mainly the following points:

1) Provide calories Oils and fats have a strong digestive capacity in the human body, which can reach more than 95%. The energy of 1 gram of fat is equivalent to 9 kcal, which is 2 3 times that of protein and sugar; Of the energy provided by our daily food, fats and fats should provide about 20% to 30% of the total energy. (2) Provide essential fatty acidsHuman essential fatty acids mainly refer to linoleic acid, linolenic acid, arachidonic acid, etc.

These fatty acids are indispensable to the human body, and once they are deficient, they will cause some diseases in the human body. (3) Carriers of oil-soluble vitamins such as vitamin E, vitamin D, vitamin A, etc., severe lack of oil will affect the absorption of oil-soluble vitamins. (4) Provide micronutrients in oils and fats (such as:

Phospholipids, phytosterols, gamma oryzanol, etc.) (5) Vegetable oils can give food an excellent taste.

Some can help us keep out the cold in the body, which has a very good effect on keeping out the cold, and can replenish nutrients when we are hungry.