Lipids

3. Some fats add their own characteristics taste
7. Has two or more double bonds between carbon, that lacks 4 or more hydrogen atoms
8. Fats coat the flour particles in baked products
10. The surface of foods react with oxygen
11. Has a structure that allows them to dissolve in both fats and water
12. Lacks two hydrogen atoms, that create one double bond between carbon atoms
14. Makes up the largest class of lipids and includes nearly all of the fats and oils that people typically eat.
15. Chemical process in which hydrogen is added to unsaturated fat molecules, breaking some double bonds and replacing them with single bonds

1. Unpleasant flavors that develop as fats
2. Group Carbon bonded to oxygen by a double covalent bond
4. The main living component in every living cell
5. Can be used in mayonnaise or dressings
6. Include important compounds
9. Fatty Acids Must be obtained from such foods as vegetables, grains, nuts, seeds and soy beans
13. Adds air or gas to batters and dough