Across
- 2. two or more double bonds between carbon
- 3. fat in which most of the fatty acids are unsaturated
- 4. unpleasant flavors that develop as fats oxidize
- 7. found in fish and promotes heart health (has a number)
- 9. makes up the largest class of lipids (all fats and oils)
- 11. adding air or gas to batters and doughs
- 12. chemical compounds that are a main component in cells
- 13. have a structure that enables them to dissolve in fat and water
- 15. when the surface of foods react with oxygen
Down
- 1. lacks two hydrogens so there's one double bond between carbons
- 5. a group consisting of carbon bonded to oxygen by a double covenant bond
- 6. become broken down to monoglycerides and emulsify other fats with liquids
- 8. coating the flour particles in baked products
- 10. dissolves aromatic molecules in foods and distributes their essence
- 14. the fatty acids that contain all the hydrogen atoms