LIPIDS

© PDST Home Economics

 Lipids

• The term lipids covers fats and oils

Fats= Solid at room temperature

Oils = Liquid at room temperature
 Elemental Composition

Recall the elemental composition of

carbohydrates???
 Carbon (C)
 Hydrogen (H)
 Oxygen (O)
Note: These elements are found in different
proportions to carbohydrates.
 Chemical Composition

• The formation of a Triglyceride

 A triglyceride is the chemical name given to a fat
 A triglyceride is formed when one glycerol
molecule joins with three fatty acids to produce a
triglyceride and water
 Water is eliminated (condensation reaction)
 + H20
+

+
+ H20

+
+ H20

Glycerol + 3 Fatty Acids = Triglyceride + Water

Chemical Structure of Lipids
 Chemical Structure of
Lipids
• A Glycerol molecule has 3 Hydroxyl Groups (OH).
• Every fatty acid has a Carboxyl Group at the end.
• A Hydroxyl group from the Glycerol and a Hydrogen
atom from the end of the fatty acid break off and
combine to form water (H2O)
• As a result the fatty acid becomes bonded to the
glycerol.
• This happen for each of 3 fatty acids and 3 water
molecules are released.
Chemical Structure of Lipids
 Fatty Acids
• There are many different Fatty Acids but all have
same basic structure.
• They are made of chains of carbon with a methyl
group at one end (CH3) and a carboxyl group at the
other end (COOH).
• What makes one fatty acid different from another is
the length of the carbon chain
• For example: butyric acid has 2 carbons in the carbon
chain whereas stearic acid has 18
 Classification of Fatty Acids

• Fatty acids are long carbon chains with CH3

(methyl group) at one end and COOH (carboxyl
group) at the other end.
• Fatty acids are classified into three groups
 Saturated fatty acids
 Monounsaturated fatty acids (mono = one)
 Polyunsaturated fatty acids (poly = many)
• The number of carbon atoms differs with each
fatty acid
 Saturated Fatty Acids

• Each carbon atom is saturated with hydrogen

• There are no double bonds present between the
carbon atoms
• They are generally solid at room temperature
• They are generally from animal sources
• Examples: Butyric Acid in butter and Stearic Acid
in meat
Structure of Saturated Fatty
Acid
 Monounsaturated Fatty Acid

• Each carbon atom is not saturated with hydrogen

• There is one double bond present
• These fatty acids are soft or liquid at room
temperature
• They originate from plant sources
• Example: oleic acid found in olive oil
 Structure of
Monounsaturated Fatty Acid
 Polyunsaturated fatty acid

• Each carbon atom is not saturated with hydrogen

• There is more than one double bond present
• These fatty acids are soft or liquid at room
temperature
• They originate from plant/marine sources
• Examples include linoleic acid in corn oil and
linolenic acid in vegetable oil
 Structure of
Polyunsaturated Fatty Acid
 Essential Fatty Acids

• Cannot be manufactured in the body and must be

supplied by the diet.
• These include linoelic acid found in corn oil,
linolenic acid found in vegetable oil, arachidonic
acid found in animal fat.
• Linoleic acid is the most important of these as
linolenic acid and arachidonic acid can be
manufactured from linoleic acid.
 Functions of Essential Fatty
Acids (EFA’s)
• Build cell membranes
• Counteract the hardening effect of cholesterol in
the arteries
• Help prevent CHD
 Cis and Trans Fatty Acids

• Cis and trans fatty acids are based on the

position of the hydrogen atoms at the double
bond
 Cis Fatty Acids

• Cis fatty acids occur when the hydrogen atoms

are at the same side of the double bond

H H

C= C
 Trans Fatty Acids

• Trans fatty acids occur when hydrogen atoms are

on the opposite side of the double bond

C=C

H
 A Closer look at Trans fatty
Acids
• During cooking and processing Cis fatty acids are
converted into trans fatty acids e.g. through the
addition of hydrogen during margarine
manufacturing (hydrogenation)
• Trans fatty acids are thought to increase the risk
of coronary heart disease (CHD), in particular
trans fatty acids that are produced synthetically
• Tests have shown that they raise the level of low
density lipoproteins (LDL) or bad cholesterol and
reduce high density lipoproteins (HDL) or good
cholesterol
Effects of cholesterol on the artery
Sources of Trans fatty acids
 Omega 3 Fatty Acids

• These are polyunsaturated fatty acids

• Omega 3 relates to the positioning of the double
bond
• The double bond is between the 3rd and 4th carbon
atom counting from the methyl end.
• Omega 3 fatty acids are known as EPA
(eicosapentaenoic acids) and DHA
(docoshexaenoic acids)
 Omega 3 Fatty Acids

Sources: Oily Fish – Salmon, herring, mackerel,

nuts, seeds, soya beans, supplements
Benefits: Reduced risk of heart attack, strokes,
circulatory diseases and formation of blood clots.
Increase HDL cholesterol levels. It is also
associated with healthy brain activity.
 Properties of Lipids
1. Solubility 3. Hydrogenation
• Lipids are insoluble in water • Hydrogenation occurs when
• Lipids are soluble in solvents hydrogen is forced through
eg. Ether & benzene the double bond of
unsaturated fatty acids in the
presence of a nickel catalyst
2. Plasticity
• This property is evident in the
• A combination of saturated & production of margarine
unsaturated fatty acids
allows for shape & structure
of the lipid
• This is useful in pastry • A catalyst is a substance
making, e.g. Margarine is that speeds up or slows
used in the creaming method down a reaction without
itself changing
Hydrogenation continued..

H H H H

- C = C- + H2 - - C
= C-

H H
 Properties of lipids cont...
4. Affected by heat
• There are varying temperatures that affect lipids (Fats
& oils)

Melting Point Smoke Point Flash Point

•Solid fats melt when •Lipids begin to •The decomposition of

heated decompose to gylcerol the lipids continues
•FATS: 30-40˚C & 3 fatty acids •Lipids spontaneously
•A blue haze emerges burst into flames
•An acrid-smelling •FATS: 310˚C
compound known as •OILS: 325˚C
acrolein is present
•FATS: 200˚C
•OILS: 250˚C
5. Rancidity
• This is the term used to describe lipids when
they ‘go off’
• There are two types of rancidity: these are
oxidative & hydrolytic
• To prevent rancidity, store food correctly & use
an anti-oxidant
• Anti-oxidants occur naturally in vitamins A,
C & E and artifically in BHA & BHT
 Oxidative Hydrolytic
Rancidity
•This form of rancidity occursCont...
•This form of rancidity occurs
when oxygen is forced through when enzymes & bacteria react
the double bond of an with the lipid
unsaturated fatty acid. It is the •This occurs most commonly in
most common form of rancidity freezers when enzymes are not
H H H H destroyed
•It results in the triglycerides
-- C C -- + O2 -- C—C-- breaking down – flavour is
altered
O O
•Eg. Oil solidifying on a pan
6. Emulsions
• There are two types of emulsions: oil in water &
water in oil
• When two immiscible liquids are forced together, an
emulsion is formed
1. A temporary emulsion occurs when oil and
vinegar are forced together, e.g. French dressing –
this is caused by shaking & will seperate on standing
2. A permanent emulsion occurs when oil & water
are forced together in the presence of an emulsifier,
eg. Mayonnaise (oil + water + emulsifier - lecithin
in egg yolk) = Emulsion
• An emulsifier has two parts: a water -loving head
(hydrophilic) & a water-hating tail (hydrophobic)
• Hydro: Water Philic: Love
Phobic: Hate
 Working Principle of an
Emulsifier
Vinegar Oil Hydrophobic Hydrophilic
tail head

• The hydrophilic head attaches to water, while the

hydrophobic tail attaches to the oil
• The hydrophilic head attaches itself to the water
molecule
• The hydrophobic tail attaches itself to the oil
component of the emulsion

OIL WATER
• Stabilisers are used to maintain an emulsion, eg. In
ice cream
• An example of a stabiliser used in ice cream is
alginates (E400)
Vinegar

Oil Stabiliser
Digestion of Lipids

Liver: Produces Bile, contains

salts
Bile Salts break lipids down into
emulsified fats

Pancreas: Pancreatic Juice

contains pancreatic lipase. This
lipase breaks lipids into 1 glycerol
molecule and 3 fatty acids

Illeum (small intestine): Intestinal juices

contain intestinal lipase. This lipase
continues breakdown of lipids into 1
glycerol molecule and 3 fatty acids
Organ/ Secretion Enzyme Substrate By
Gland Product

Liver Bile Bile Lipids Emulsified

Salts fats

Pancreas Pancreatic Pancreatic Lipids Glycerol +

juices lipase 3 fatty
acids

Illeum Intestinal Juice Intestinal Lipids Glycerol +

Lipase 3 fatty
acids
 Absorption of Lipids

• When digested the lipids (glycerol + 3 fatty acids)

can be absorbed

• Absorption takes place in the lacteals in the villi

of the small intestine
 Absorption of Lipids

• Digested lipids are carried via the lymph system

to the bloodstream at the subclavian vein in the
neck.
 Utilisation of Lipids

Lipids are oxidised in the liver and muscles to

1. Produce heat and energy
2. Form cell membranes

Excess lipids are stored in the adipose tissue

underneath the skin. This
1. Insulates the body
2. Acts as an energy reserve
3. Protects delicate organs