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Fats Described

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      Title: FATS DESCRIBED
 Categories: Digest, Text file
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  Glycerides: which include triglycerides (most common type of fat we
  think of -- all oils: olive, corn, etc, are triglycerides) and mono
  and di glycerides.
  
  Phosopholipids: very similar to triglycerides, except that one of the
  three glycerides (fatty acids) is replaced with a phosphate compond.
  Lecithin is a phospholipid (and hence, a fat). BTW, phospholipids are
  not essential in the diet since the body can manufacture its own.
  
  Sterols: these are lipids that are ring-shaped.  The most familiar
  one is cholesterol.
  
  Note that mono and di-glycerides and phospholipids share the basic
  structure of the triglycerides but with one or more of the fatty acids
  replaced with something that is hydrophilic (or water soluble). Thus,
  these fats function primarily as emulsifiers in food products
  (bridging fat and water).
  
  From: Michelle Dick 
  
  From the Fatfree Digest, Vol. 8, No. 43, June 4, 1994 Formatted by Sue
  Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
 
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