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Misbah Batool

Department Food Sciences.Topic Chemistry of Fats and Oil.

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3 Fats?Fat is usually used to refer to fats that are solids at normal room temper. Fats are a wide group of compounds (fatty acids+ Glycerol)Basis is in long-chainorganic acids,calledfatty acids. Glycerol is atriol, meaning that it has three chemically active -OH (hydroxal) groups. Fats are made when each of these three -OH groups reacts with a fatty acid.The resulting fatty acid is called triglyceride.4

5Oils?Oilis the term usually used to refer to fats that are liquids at normal room temperature.Oilis any neutral,nonpolarchemical substancethat is aviscousliquidat ambient temperatures and is both hydrophobic and lipophilic.6

77DIFFERENCE BETWEEN OIL AND A FAT? Oils containing a greater proportion of unsaturated fatty acids are liquid at room temperature

Fats with higher amounts of saturated fatty acids will be solid

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10Saturated FatsSaturated fatty acids are extremely stable i.e. they do not easily become rancid. Unsaturated FatsThere are three types of unsaturated fatty acids(1) Monounsaturated Fatty Acids (MUFA) Known as one double bond .Stable to oxidation and the development of rancidity Best type of fat to eat(Olive Oil).

11(2) Polyunsaturated Fatty Acids (PUFA)Contain two or more double bonds least stable fatty acids to oxidation The most common source of polyunsaturated is Sunflower seed oil. (3) Trans Fatty Acids (TFA)Two sources, hydrogenated vegetable oils and animal fats.Should be avoided due to their negative affect blood cholesterol levels

12References:scifun.chem.wisc.edu/chemweek/pdf/fats&oils.pdfen.wikipedia.org/wiki/Fatwww.britannica.com/EBchecked/topic/.../fat/.../Chemical-composition13

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