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The “Handedness” of a Molecule Influences the Crystal Structure and Properties of Some Solid Fats

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Title: The “Handedness” of a Molecule Influences the Crystal Structure and Properties of Some Solid Fats
Author: Lencki, R.W.; Craven, R.J.; Institute for Community Engaged Scholarship
Abstract: Triacylglycerols (TAG), a common type of fat in foods, often exist in different forms when solid, which may taste or behave slightly differently. The 3D arrangement, or “handedness” of atoms in a molecule, can influence which solid form a TAG will take. TAG molecules should be described in terms of their handedness (chirality) in addition to their length and composition to improve predictions of the taste and texture of resulting food products.
Description: This summary is a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph, with project partners: the Business Development Office (BDO), SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research
URI: http://hdl.handle.net/10214/4930
Date: 2012-12-17
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