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Suggest a better descriptionGlycerides: 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
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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