2. Chapter 4 Fats and oil
Azhar Bin Mustafa@erican
• Lipids is a poor conductor of heat, so a layer of stored
subcutaneous fat (just under the skin) and in ‘adipose tissue’
provides the body with warmth.
• Lipids is easily metabolized into energy, supplying almost twice as
much energy per gram than carbohydrates.
• Lipids help keep the skin supple and hair glossy and healthy.
• Lipid cushions organs, protecting them from impact. Too much fat
around organs, however, can hinder their functioning.
• Lipid adds satiety to the diet. It provides a sense of ‘fullness’ or
‘satisfaction’.
• Lipid transports vitamins A, D, E, and K through the bloodstream.
Function Fats and oil(Lipid)
3. Chapter 4 Fats and oil
Azhar Bin Mustafa@erican
• The well-known term ‘fats’ is not scientifically accurate. Fats are
actually part of a larger grouping of substances called LIPIDS.
• Lipids are a family of chemical compounds that are a main
component of every living cell. There are 3 categories of lipids:
• Triglycerides
• Cholestrol
• Licithin
Introduction to Fat & Oil
4. Chapter 4 Fats and oil
Azhar Bin Mustafa@erican
• A triglyceride (Figure 4-1) is made of three fatty acids (“tri-” means
three) attached to glycerol,a derivative of carbohydrate. Glycerol
contains three carbon atoms, each attached to one fatty acid. You
can think of glycerol as the backbone of a triglyceride.
• All fatty acids are molecules composed mostly of carbon and
hydrogen atoms. There are three types of fatty acids in the foods
you eat:
• 1. Saturated fatty acids
• 2. Monounsaturated fatty acids
• 3. Polyunsaturated fatty acids
Triglycerides
5. Chapter 4 Fats and oil
Azhar Bin Mustafa@erican
• Lecithin is considered a phospholipid, a class of lipids that are like
triglycerides except that one fatty acid is replaced by a phosphate
group and choline or another nitrogen containing group.
• Phospholipids are unique in that they are soluble in fat and water.
As you may know, fats and water (such as oil and vinegar) do not
normally stay mixed together.
• Phospholipids such as lecithin are used by the food industry as
emulsifiers, substances that are capable of breaking up the fat
globules into small droplets, resulting in a uniform mixture that
won’t separate. Lecithin is used in foods such as salad dressings
and bakery products
Lecithin
6. Chapter 4 Fats and oil
Azhar Bin Mustafa@erican
• Triglycerides are one of the three classes of lipids. Cholesterol is
the most abundant sterol, a second class of lipids. Pure cholesterol
is an odorless, white, waxy, powdery substance. You cannot taste it
or see it in the foods you eat. The body uses cholesterol to:
• Make bile acids, which allow us to digest fat
• Maintain cell membranes
• Make many hormones, such as the sex hormones(estrogen
and testosterone) and the hormones of the adrenal gland (such
as cortisone)
• Make vitamin D
Cholestrol
