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Fats & Oils Introduction

Fats and oils are naturally occurring lipids found in plants and animals. They are triglycerides, which are glycerol molecules esterified with three fatty acid chains. Fats are solid at room temperature due to high saturated fatty acid content, while oils are liquid due to high unsaturated fatty acid content. Saturated fats are mainly from animal sources and can raise cholesterol, while unsaturated oils from plants are healthier. Fats and oils can be simple triglycerides with identical fatty acid chains or mixed with different chains.

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365 views12 pages

Fats & Oils Introduction

Fats and oils are naturally occurring lipids found in plants and animals. They are triglycerides, which are glycerol molecules esterified with three fatty acid chains. Fats are solid at room temperature due to high saturated fatty acid content, while oils are liquid due to high unsaturated fatty acid content. Saturated fats are mainly from animal sources and can raise cholesterol, while unsaturated oils from plants are healthier. Fats and oils can be simple triglycerides with identical fatty acid chains or mixed with different chains.

Uploaded by

Shibbu Gangwar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd

Fats & Oils

General Introduction
 Fats & Oils are Natural products which widely distributed in Nature, in
both Plant and Animal kingdom.
 They belongs to a naturally occurring group of compounds called Lipids.
 Oils & Fats, Carbohydrate and Protein are the main source of energy in the
diet.
Definition
 Natural Fats & Oils are the Tri esters of Glycerol with long chain of fatty
acid.
 These fatty acids having about 12-20 carbon atom.
 These Tri esters of Glycerols are called Triglycerides or Triacylglycerols.
 This reaction is called Esterification reaction hence triglycerides are the
tri-esters of glycerol and fatty acid.
Types Of Fats & Oils
 Saturated Fats/Oils
 If fatty acids chain have C – C bond than these type of fatty acid
called saturated fatty acids.
 Saturated fats are solid at room temperature, which is why it is also
known as "solid fat." It is mostly in animal foods, such as milk,
cheese, and meat.
 These saturated fats are also called Animal fats because mostly
saturated fats obtained from animal origin.
Examples :- Butter, Ghee, Beef, Pork etc.
 Saturated fats are harmful for our body because they can raise the
cholesterol level in body.
Saturated Fat/Oil structure

Examples:- CH₃(CH₂)₁₂COOH (Myristic Acid), C₁₇H₃₅COOH (Stearic Acid)


CH₃(CH₂)₁₄COOH (Palmitic Acid)
 Unsaturated Fat/Oil
 If fatty acids chain have C = C bond than these type of fatty acid called
unsaturated fatty acids.
 Unsaturated fat is liquid at room temperature hence they are called Oils.
 These unsaturated fats are also called vegetable oils because mostly
unsaturated oils obtained from plant origin.
 Unsaturated fats are beneficial for our body because they may help to
improve the cholesterol level in body.
Examples:- C17H33COOH (Oleic Acid),
COOH(CH₂)₇CH=CHCH₂CH=CH(CH₂)₄CH₃ (Linoleic Acid)
C17H29COOH (Linolenic Acid)
 Unsaturated Fat/Oil Structure
 Simple Triglycerides
 If all three OH groups on the glycerol molecule are esterified with the same
fatty acid than the resulting ester is called a simple triglyceride.
 If all the three fatty acids are same in fat/oil than these type of triglycerides
are called simple triglycerides.

 Mixed Triglycerides
 If OH groups on the glycerol molecule are esterified with different fatty
acids than the resulting ester is called a mixed triglyceride.
 If one or more than one fatty acids are different in fat/oil than these type of
triglycerides are called mixed triglycerides.
Difference between Fat & Oil
Fat Oil

Fats are solids or semisolids at room Oils are liquids at room temperature
temperature

Fats contains large amount of saturated fatty Oils contains large amount of unsaturated
acids e.g. stearic and palmitic acids fatty acids e.g. oleic acid

Fats melt at high temperature Melt at low temperature

Fats do not contain double bonds Oils have double bonds

Fats are more stable Oils are less stable

Fats are animal fats Oils are vegetable fats


Physical Properties

 Pure fats and oils are colorless, odorless, and tasteless.


 Soluble in organic solvents but sparingly soluble or insoluble in water.
 The characteristic colors, odors, and flavors that we associate with some of
them are imparted by foreign substances that are lipid soluble and have
been absorbed by these lipids.

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