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    OILS, Fats and Waxes

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    Vijaya Gosu
    Fats and oils are triglycerides composed of fatty acid units joined to glycerol. They are classified as fats if solid at 25°C and oils if liquid. Triglycerides from animals are usually solid fats while plant sources are generally oils. Pure fats and oils are colorless, odorless, and tasteless but can absorb flavors and colors from other substances. They have densities lower than water and act as good insulators. Fats and oils can undergo chemical reactions like hydrolysis and saponification, and hydrogenation is used to remove double bonds and make oils more saturated.

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    OILS, Fats and Waxes

    Uploaded by

    Vijaya Gosu
    21 views33 pages
    Fats and oils are triglycerides composed of fatty acid units joined to glycerol. They are classified as fats if solid at 25°C and oils if liquid. Triglycerides from animals are usually solid fats while plant sources are generally oils. Pure fats and oils are colorless, odorless, and tasteless but can absorb flavors and colors from other substances. They have densities lower than water and act as good insulators. Fats and oils can undergo chemical reactions like hydrolysis and saponification, and hydrogenation is used to remove double bonds and make oils more saturated.

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    Fats and oils are triglycerides composed of fatty acid units joined to glycerol. They are classified as fats if solid at 25°C and oils if liquid. Triglycerides from animals are usually solid fats while plant sources are generally oils. Pure fats and oils are colorless, odorless, and tasteless but can absorb flavors and colors from other substances. They have densities lower than water and act as good insulators. Fats and oils can undergo chemical reactions like hydrolysis and saponification, and hydrogenation is used to remove double bonds and make oils more saturated.

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    Download as pptx, pdf, or txt
    21 views33 pages

    OILS, Fats and Waxes

    Uploaded by

    Vijaya Gosu
    Fats and oils are triglycerides composed of fatty acid units joined to glycerol. They are classified as fats if solid at 25°C and oils if liquid. Triglycerides from animals are usually solid fats while plant sources are generally oils. Pure fats and oils are colorless, odorless, and tasteless but can absorb flavors and colors from other substances. They have densities lower than water and act as good insulators. Fats and oils can undergo chemical reactions like hydrolysis and saponification, and hydrogenation is used to remove double bonds and make oils more saturated.

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    OILS, Fats and Waxes

    Fats and oils are called triglycerides (or triacylcylgerols) because


    they are esters composed of three fatty acid units joined
    to glycerol, a trihydroxy alcohol:
    • A triglyceride is called a fat if it is a solid at 25°C;
    it is called an oil if it is a liquid at that
    temperature.

    • These differences in melting points reflect


    differences in the degree of unsaturation and
    number of carbon atoms in the constituent fatty
    acids.
    • Triglycerides obtained from animal sources are
    usually solids, while those of plant origin are
    generally oils. Therefore, we commonly speak of
    animal fats and vegetable oils.
    Physical Properties of Fats and Oils
    •  pure fats and oils are colorless, odorless, and
    tasteless.
    • 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 lipids.
    • For example, the yellow color of butter is due
    to the presence of the pigment carotene; the
    taste of butter comes from two compounds—
    diacetyl and 3-hydroxy-2-butanone—produced
    by bacteria in the ripening cream from which
    the butter is made.
    • Fats and oils are lighter than water, having
    densities of about 0.8 g/cm3. They are poor
    conductors of heat and electricity and
    therefore serve as excellent insulators for the
    body, slowing the loss of heat through the skin.
    Chemical Reactions of Fats and Oils

    • Fats and oils can participate in a variety of chemical reactions—


    for example, because triglycerides are esters, they can be
    hydrolyzed in the presence of an acid, a base, or specific
    enzymes known as lipases.
    • The hydrolysis of fats and oils in the presence of a base is used
    to make soap and is called saponification.
    • Today most soaps are prepared through the hydrolysis of
    triglycerides (often from tallow, coconut oil, or both) using water
    under high pressure and temperature [700 lb/in2 (∼50 atm or
    5,000 kPa) and 200°C]. Sodium carbonate or sodium hydroxide
    is then used to convert the fatty acids to their sodium salts (soap
    molecules):
    VEGETABLE OIL EXTRACTION
    HYDROGENTAION OF OIL

    • Hydrogenation process is used to remove double


    bonds and to make fats and oil saturated.
    • Hydrogenation also raises its melting point and
    improves its resistance to rancid oxidation.
    • The most common end product of hydrogenation
    is Vanaspati ghee. Other products include
    vegetable ghee, hardened industrial oils and
    partially hydrogenated liquid oil.
    Ni
    Technical Aspects
    IODINE VALUE
    Rancidity
    WINTERISNG
    Saponification Value

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