Food, living things to survive, protect their health and grow Providing, energy session, carbohydrate, protein, which they use in the construction and repair of tissues, Fatamin, vitamins, minerals, such as nutrients, natural or in various ways after processing It is then defined as biological systems of animal or herbal origin consumed. Nutrients, enzymes, pigments with various functions in the structure of foods, Chemicals such as toxic substances, organic acids, aroma substances that make up taste and odor compounds. In each food, these chemical molecules have different variety, quantity and quality. Lipids are found in foods in daily life and one of the nutrients. lipids we call. Energy, protection of internal organs, body temperature constant In addition to physiological functions such as retention, lipids are also important in food processing and storing. It has functions. Oils alone are a nutrient as well as ready -made canned, bakery products, Food and so on. It is used as an additive in the production of foods. Giving food to foods and structure, emulsion, facilitating heat transmission Changes in the structures of lipids; such as urgency, loss of color, reducing nutritional value It can also have negative consequences. Soaping through the feeding of double bonds with H Events such as margarine production of oils with changes in the chemical structure of lipids is happening. You will be involved in the food industry “ lipids ” The structure of lipids with the course and can know the varieties, the physical and chemical properties of lipids, these features You will be able to determine the places of use in the food sector.
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