Food Science

1234567891011121314151617
Across
  1. 4. a lipid that is found in humans and animals
  2. 7. group consist of carbon combined with oxygen witha double covalient bond
  3. 9. point the temp. at which a fat starts to smoke
  4. 10. acid a fatty acid with a two-carbon chain
  5. 12. the surface of foods strat to react/expand
  6. 14. include lots of importnat compounds like bile acids and hormones
  7. 16. something you use on baked goods and is the most important uses of fats in foods
  8. 17. subgroups divided into seven groupsthat include differant types of fats/oils in the human body
Down
  1. 1. a mound of lipid material mixed with calcium and other muscle cells
  2. 2. its something that fats carry
  3. 3. fat a fat that is manmade
  4. 5. are only souble in water
  5. 6. a very large cluster of molicules of lipids
  6. 8. a chemical compound that is a main componant in every living cell
  7. 10. tissue a pocket of fat storing cells
  8. 11. replacers substances that mimic fats in types of foods
  9. 13. is when hydrogen is added to unsaturated fat molicules
  10. 15. an umpleasant taste