Fats/Lipids Definitions

2. Pockets of fat-storing cells
3. Large, complex molecules of lipids and protein that carry lipids in the blood.
7. A family of chemical compounds that are a main component in every living cell; includes triglycerides, phospholipids, and sterols.
8. Fats help enhance this in food
9. Fatty acids that are not formed in the body. Must be obtained from foods like vegetables, grains, nuts,and seeds.
10. A buildup of plaque along the inner walls of the arteries.
13. A fat in which most of the fatty acids are saturated.
16. Occurs as the surface of foods reacts with oxygen.
17. Vial acids in certain hormones
18. When fats add air or gas to batters and doughs.
19. A fat in which most of the fatty acids are unsaturated
21. A compound similar to a tryglyceride but with a phosphorus-containing acid in place of fatty acids.
23. The largest class of lipids, including nearly all of the fats and oils people typically eat.
25. Promote heart health by making it more difficult for plaque to form. Also makes plaque less likely to collect in the arteries.

1. One of the most important uses of fats in foods
4. A fat that has two or more double bonds between carbons.
5. Helps break down fats into monosaccharides
6. Manmade fat formed when a liquid vegetable oil is made into solid fat; behaves like a saturated fat in the human body
11. A mound of lipid material mixed with calium and smooth muscle cells.
12. A group consisting of carbon-bonded oxygen by a double covalent bond, and to a hydroxyl group with a single bond
14. Describes the flavors that develop as fat oxidizes.
15. A fat that lacks two hydrogens, which creates one double bond between carbons
20. A fatty alcohol made from glucose or saturated fatty acids
22. A chemical process in which hydrogen is added to unsaturated fat molecules.
24. The temperature at which produces smoke