Peter Greweling, Culinary Institute of America

Fatty Acids

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The long chains attached to the glycerol backbone making up triglycerides (fats). The breakdown of fatty acids is called rancidity and can cause off flavors.

© 2007 All rights reserved. Published by Wiley.