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