100 g Comparative properties of common cooking fats
- Slides: 27
일반적으로 사용되는 식용기름의 비교 (100 g 당) Comparative properties of common cooking fats (per 100 g) Total fat Saturated fat Sunflower oil 100 g 11 g Soybean oil 100 g Canola oil Monounsaturated fat 20 g Polyunsaturated fat Smoke point (84 g in high oleic variety) (4 g in high oleic variety) 69 g 225 °C 16 g 23 g 58 g 257 °C 100 g 7 g 63 g 28 g 205 °C Olive oil 100 g 14 g 73 g 11 g 190 °C Corn oil 100 g 15 g 30 g 55 g 230 °C Peanut oil 100 g 17 g 46 g 32 g 225 °C Rice bran oil 100 g 25 g 38 g 37 g 213 °C Vegetable shortening (hydrogenated) 71 g 23 g (34%) 8 g (11%) 37 g (52%) 165 °C Lard 100 g 39 g 45 g 11 g 190 °C Suet 94 g 52 g (55%) 32 g (34%) 3 g (3%) 200°C Butter 81 g 51 g (63%) 21 g (26%) 3 g (4%) 150 °C <From wikipedia>
Good fat vs. bad fat
지방산 명명법 l 일반명칭 (관용 명칭) - palmitic acid, stearic acid, oleic acid, linolenic acid 등 일반적으로 불리는 명칭 l 계통명: IUPAC (International Union of Pure and Applied Chemistry) 방법을 사용하여 붙여진 이름 - 지방산의 탄소 수와 이중결합의 수에 근거 - meth(1), eth(2), prop(3), but(4), pent(5), hex(6), hept(7), oct(8), non(9), dec(10), undec(11), dodec(12), tridec(13), tetradec(14), pentadec(15), eicos(20), triacos(30) 등 탄소 수의 어간에 –anoic acid (포화지방산), - 이중 결합의 수에 따라 enoic acid (1), dienoic acid(2), trienoic acid(3), …, hexenoic acid(6) 등을 붙임. - 계통명 앞에 이중결합 위치를 표시해 줌 (carboxylic acid에 있는 탄 소부터 세어 숫자를 표시함. 예) 9, 12, 15 -octadecatrienoic acid
포화지방산 (saturated fatty acid)
불포화지방산 (unsaturated fatty acid) Copyright © 2007 by Pearson Education, Inc. Publishing as Benjamin Cummings 15
Omega-6 & Omega-3 FA 16
cis vs. trans 지방산
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