lipids

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Across
  1. 3. occurs at the surface of foods when they react to oxygen
  2. 5. majority of fats
  3. 7. when broken down into monoglycerides
  4. 9. fat which most of the fatty acids are unsaturated
  5. 11. dissolves aromatic molecules in foods
  6. 12. have a structure that enables them to dissolve in fat and water
  7. 14. found in fish and promotes heart health
Down
  1. 1. acids needed for growth
  2. 2. flaky and lighter texture in food
  3. 4. raises the risk of heart attack and made in the liver
  4. 5. includes important compounds
  5. 6. adding air to batters and dough's
  6. 8. carbon bonded to oxygen by double covalent bonds
  7. 10. family of chemical compounds that are a main component in every living cell
  8. 13. what cholesterol leads to