Show transcribed image text Know the differences between the various types of Colloidal Dispersions 1. 2. Know the basic concept of HLB and how it is used to describe emulsifiers 3. Know the 3 main factors that impact emulsion stability 4 Know the physical properties of food fats/oils including melting point and polymorphism 5. Fatty Acid Nomenclature Be able to describe a Fatty Acid given the nomenclature Understand the basic concepts and the difference(s) between hydrolytic rancidity and oxidative rancidity of lipids 4. 5. Know the class of compounds that are on the market as a result of the recent advances in food lipids
Know the differences between the various types of Colloidal Dispersions 1. 2. Know the basic concept of HLB and how it is used to describe emulsifiers 3. Know the 3 main factors that impact emulsion stability 4 Know the physical properties of food fats/oils including melting point and polymorphism 5. Fatty Acid Nomenclature Be able to describe a Fatty Acid given the nomenclature Understand the basic concepts and the difference(s) between hydrolytic rancidity and oxidative rancidity of lipids 4. 5. Know the class of compounds that are on the market as a result of the recent advances in food lipids
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