Chemical properties of fats and oils pdf
File Name: chemical properties of fats and oils .zip
Food Industry. Food fat provides taste, consistency, and helps us feel full. Fat is a major source of energy for the body, and aids in the absorption of lipid soluble substances including vitamins A, D, E, and K. Dietary fat is essential for normal growth, development, and maintenance, and serves a number of important functions. Increasing evidence indicates that fatty acids and their derived substances may mediate critical cellular events, including activation and expression of genes, and regulation of cellular signaling [ 1 ].
Structuring Fat Foods
Fats and oils are the most abundant lipids in nature. They provide energy for living organisms, insulate body organs, and transport fat-soluble vitamins through the blood. Fats and oils are called triglycerides or triacylcylgerols because they are esters composed of three fatty acid units joined to glycerol , a trihydroxy alcohol:. If all three OH groups on the glycerol molecule are esterified with the same fatty acid, the resulting ester is called a simple triglyceride. Although simple triglycerides have been synthesized in the laboratory, they rarely occur in nature. Instead, a typical triglyceride obtained from naturally occurring fats and oils contains two or three different fatty acid components and is thus termed a mixed triglyceride. These differences in melting points reflect differences in the degree of unsaturation and number of carbon atoms in the constituent fatty acids.
This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables. This monograph brings within the compass of one volume the important information on source, extraction, manufacture, refining, hydrogenation, physical and chemical characteristics, composition, uses and general nutritive value of vegetable fats and oils. References for more detailed information are provided under the subjects treated. The fats and oils are arbitrarily divided into three classes, the nondrying, semidrying and drying, in accordance with the range of their iodine numbers. A chapter is devoted to fatty acids, alcohols, sterols, hydrocarbons and phosphatides, and another to recognized methods for the examination and analysis of fats and oils. The appendix includes tables of useful data, some characteristics of fats and oils, and their botanic and common names.
This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields. Section I: Oleaginous Seeds and Fruits 1. Preparation of the sample for analysis Determination of the physical characteristics 1. Determination of the impurities 1.
PDF | Classification of Lipids, Properties of Fats and Oils, Fatty Acids,Chemical Reactions of Triglyceride, Functions and Properties of.
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Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketones , which are objectionable in taste and odor. In certain cases, however, the flavors can be desirable as in aged cheeses.
The analysis of the physical properties of oils and fats allows us to understand the behavior and characteristics of these elements, as well as their differences. For this, the crystallization, the melting point, the viscosity, the refractive index, the density, the solubility, the plasticity and the emulsifying capacity will be analyzed. Here we provide more detail on each of these.
Dilini N. Perera, Geeth G. Hewavitharana, S.
Handbook of Food Chemistry pp Cite as.
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