1. Chemical composition of fat
The term "fat" covers substances with different properties (table 1) but which have two characteristics in common:
their insolubility in water and, conversely, their solubility in organic solvents as a function of their nature and operating conditions such as temperature;
their density is lower than that of water, around 920 kg · m–3.
1.1 Fatty acids
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Chemical composition of fat
Chemical composition of milk fat
References
- (1) - FEINBERG (M.), FAVIER (J.C.), IRELAND- RIPERT (J.) - Répertoire général des aliments. - Édition Tec et Doc Lavoisier, 155 p. (1987).
- (2) - MULDER (H.), WALSTRA (P.) - The milk fat globule. - Édition Commonwealth Agricultural Bureaux (England) and Centre for Agricultural Publishing and Documentation (Netherlands),...
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