Topic 9.

The number of main building blocks that make up common oils and fats is relatively small. 3.

Using the format previously developed for the First Edition for plant derived oils and fats and animal fats, separate sections are retained for physical properties, fatty acid composition, sterols, tocopherols, tocotrienols, and triglyceride patterns. ADVERTISEMENTS: The lipids are heterogeneous group of compounds related to the fatty acid and are insoluble in water but soluble in solvents such as ether, chloroform and benzene. Last modified: Tuesday, 27 March 2012, 7:22 PM. Specific gravity is less than 1.0, consequently all fats float in water. The hydrogenation process has made it possible to extend the food uses of a number of vegetable oils and marine oils whose melting points are too low. Dietary fats 1. Topic 11.

Fats and Oils Structure Triglyceride—3 fatty acids attached to a glycerol backbone Various fatty acids within the TG Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising.

chemical properties of lipids ... CHEMICAL PROPERTIES OF LIPIDS : ... 8.HYDROGENATION Hydrogenation is a reaction used to optimize the properties of fats and oils prepared for specific uses.

Dr Shailendra Meena PG Student L N Medical College and J K Hospital Bhopal 2. Contrary to what you might expect, pure fats and oils are colorless, odorless, and tasteless. Such oils and fats are known as rancid oils and fats. A study on chemical properties, fatty acid composition, and lipid profiles of picung kernel oil (PKO) from Riau Province compared to palm olein (PO) and coconut oil (CO) was conducted. The term lipid is applied to a group of naturally occurring substances characterized by their insolubility in water, greasy feel and solubility in organic solvents like ether, chloroform, benzene or other fat solvents. Triglycerides NON GLYCEROL DERIAVATIVES •Phospholipids •Sterols •Pigments •Hydrocarbons •Antioxidants •Etc. Properties of Fats and Oils. Lipids are hydrocarbon compounds present as structural components of cell membranes.

Physical Properties of Fats and Oil 1. The rancidity develops due to certain chemical changes taking place in the fat. Quiz. Chemical analysis of fats and oils is done using procedures 100-150 years old, but the modern lipid analysis started by introduction of gas-liquid chromatography, and 20 years later of high-performance These changes include: (i) Enzymatic hydrolysis, (ii) Air oxidation of unsaturated fatty acids, and Chemical Properties of Oils & Fats Food lipids are not usually considered to require defined chemical properties, but without oxidative stability of their lipid components foods would quickly become rancid and have a short shelf life. Physical Properties of Fats and Oils. 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. Oils and fats on long storage in contact with heat, light, air and moisture, develop an unpleasant odour. Colourless, odourless and tasteless 2. For this reason they should be oxidatively stable . They are hydrophobic in nature therefore act as […]

This chapter explains that to understand the reactions of fats and oils and the technologies applied, as well as to be able to influence their characteristics and behavior during processing, it is important to know their properties and reactions. Topic 7. Lipids serve many important roles, including energy storage, insulation, carrying messages between cells and forming cellular membranes. Insoluble in water. 4. 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. C.W. Introduction Fats are best known members of a chemical group called the lipids. Constants of fats and oils. FATS AND OILS 95–99% 1–4% GLYCEROL DERIAVATIVES •Glycerol •Free fatty acids •etc. Physical & Chemical Properties of Lipids ... By definition, lipids include any compound created by living organisms that resists reaction with water, including fats, hormones, oils and membranes. This can be determined by the peroxide value of fats/oils. Presentations (PPT, KEY, PDF) logging in or signing up. 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. This chapter reviews the chemical classes and the chemical and physical properties associated with each class. LIPIDS PPT | PDF | Presentation: Lipids are a distinct group of compounds, including oils, waxes, steroids, fats and similar compounds that are very much connected by their physical property rather than their chemical property.Lipids are a group of compounds which are differentiated by their feature of solubility in nonpolar solvents and insolubility in water.

Fats are solid at room temperature and contain saturated long chain fatty acids 6. Oils are liquids at 20°C, they contain higher proportion of Unsaturated fatty acids 5. They occur widely in plant and animal kingdom. ... Chemical Properties of fat.

Triglycerides are the storage form of energy in adipose tissue.