Oils and fats are triglycerides or triacylglycerols and are esters of glycerol with three fatty acid groups. Largely, it is the types of fatty acid and their positioning on the glycerol backboneiv ferrous gluconate that define the importantiron bisglycinate vs iron polymaltose functionalities of fats. In terms of fat functionality in emulsified food, three parameters are important:
Fat functionality in emulsified foods
