the chemistry of edible oil and was explained.

1. Fat and Oil processing Tech.
Chemistry of fat and oil
Chemical stricture
Types of oils & fats
 essential fatty acids
Raw materials of oils
Chemical quality characteristics of oils

2. What Are Oils and Fats?
Like most organic materials, Oils and fats are made up of three elements:-
· Carbon
· Oxygen
· Hydrogen
These elements combine together to form chains known as fatty acids. Three of these
chains then join together to form a molecule known as a triglyceride.
The triglyceride molecule is the basis of all oils and fats.
Oils and fats vary in both their appearance and functionality due to differences in the
types of fatty acid chain which join together to form the triglyceride molecule.

8. Classes of Fats & oil
• Fats are an important source of energy for our
bodies as long as we get the right kind. The
chemical structure of the fat determines if it is
liquid or solid at room temperature or when
refrigerated.

9.  General Structure
pKa = 4.7
R-COOH R-COO‒
- Most FAs have an even number of C atoms in an
unbranched chain (usually 14-24, 16-18 is common)
- Saturated FAs: all carbon atoms “saturated” with H
C#  8: oily liquid (low m.p.)
C# ≥ 10: waxy solid (high m.p.)

10. ...cont’d
• At room temperature,
the fats rich in
saturated fats (butter,
lard, coconut oil) are
solid while
polyunsaturated fatty
acids (vegetable oils)
are liquid .

12. (1) Fatty acids: Carboxylic acids with hydrocarbon chains
(4-36 carbons)
R
C
O
OH
Saturated 18:0 Unsaturated 18:1(9)
[2] Storage Lipids: Fatty acids (FA) and derivatives