made by Arooj Attique

2. Fats & Oils
 Fats are the organic compounds that are made up
of carbon, hydrogen and oxygen. Fats are one of
the three macronutrients, a group that also
includes protein and carbohydrates. . On the other
way, Oils have a high carbon and hydrogen
content and are usually flammable and surface
active. Fats, or lipids, play a crucial role in a
healthy, balanced diet. Fats are a concentrated
form of energy, and protect body tissues and
organs and help maintain body temperature.

3.  "Fats are a group of natural esters of glycerol and
various fatty acids, which are solid at room
temperature (77F or 25C) and are the main
constituents of animal and vegetable fat.
“OR”
 “Fatty acids are chains of carbon (C) atoms with
hydrogen (H) atoms attached, and with an acid
group (COOH) on one end."
Fats

4. Example
 One example of a fatty acid is "linoleic acid” Linoleic
acid is "an unsaturated omega-6 fatty acid and is
found in the lipids of cell membranes. It is abundant in
many vegetable oils, including safflower, sunflower
and corn oils.

5. Structure of Fats
 . All fats are derivatives of fatty acids and glycerol. The fats
molecules are called” triglycerides.” Three chains of fatty are
bonded to each of the three -OH groups of the glycerol by
the reaction of the carboxylic end of the fatty acid(-
COOH)with the alcohol. HOH (water) is estimated and the
carbons are linked by an -O- bond through dehydration
synthesis. This process is called esterification and the fats
are therefore esters.

6.  Saturated
 Unsaturated.
 Essential fatty acids.
 Non-essential fatty acids
Classification of Fats

8. Saturated fats:
 When a fatty acids carbon chain is completely and
evenly filled (or "saturated") with hydrogen atoms, it is
considered a "saturated fat." Fats made up of saturated
fatty acids are solid at room temperature
 Effects:- Raise total and LDL cholesterol
 Food sources:- Meat, dairy, eggs, seafood, coconut
and palm oils

9. Unsaturated fats
 When a fatty acids carbon chain is not completely and
evenly filled with hydrogen atoms, it is known as an
unsaturated or polyunsaturated fat. These fats are liquid
at room temperature, and are known as oils.
 Effects: Monounsaturated fat (MUFA).Lower total and
LDL cholesterol, raise HDL cholesterol
 Food sources:- Nuts, avocado, canola and olive oils

10. Essential fatty acids are the fatty
acids that humans and other
animals must ingest because the
body requires them for good
health but cannot synthesize
them. The term "essential fatty
acid" refers to fatty acids required
for biological processes but does
not include the fats that only act
as fuel.
Deficiency of EFA leads to
retardation of wound healing and
development of anaemic
conditions.
These fatty acids are synthesized
by human body. They are available
in abundant quantity in foods of
animal and plant origin. If deficient,
these can be synthesized in the
body, hence there presence is not
essential in the diet.

11. Trans-Fats
 The partial hydrogenation of liquid vegetable oils to
make margarine and shortening results in the formation
of Tran’s fatty acids. Tran’s fatty acids, like saturated
fats, have been associated with increased levels of LDL
cholesterol and therefore an increased risk of heart
disease. Consumption of such acids is thought to
increase the risk of atherosclerosis.
 Effects:-Raise LDL cholesterol and lower HDL
cholesterol
 Food sources:- Formed by hydrogenation in food
production process; vegetable shortening, hard
margarine, commercially prepared foods.

13. Properties of fats
There are two properties of fats.
 Physical property.
 Chemical property.

14. Physical properties of fats
 The specific gravity of fat is generally lower than that of
water, i-e below 1.0
 The melting point of fats depends upon the constituent
fatty acids. Greater the amount of unsaturated fatty
acids in the fat molecule, lower will be the melting point.
Fats having a low melting point are liquids at room
temperature and are called OILS.
 Pure fats possess no color or taste. The presence of
these properties un fats is the result of foreign
substances dissolved or mixed in fats. For example, the
yellow color of butter is due to presence of plant
pigments like carotene.

15. Chemical properties of fats
 They are hydrolyzed into their constituents by the action of
super heated steam, acids, alkali or enzymes.
 In the presence of a catalyst such. as nickel, liquid fats can be
changed to solid fats by hydrogenation.
 Soaps cause emulsification of oily material. This helps in easy
washing of fatty materials.
 Saturated fats resists rancidity more than unsaturated fats that
have unsaturated double bonds.
 Excessive heat of fats leads to breakdown of glycerol, producing
a pungent compound that is especially irritating to the
gastrointestinal mucosa.

16. Functions of fats
 Fats provide energy , absorbs certain nutrients and maintains your core
body temperature .Fats is high in calories you need to limit your diet to
20 to 35 percent calories from fat.
 Good fats protect your heart and keep your body healthy, while bad fats
increase your risk of disease and damage your heart.
 Some fats work as vitamin absorption. Vitamin, A, D, E, and K. Vitamin
A keep your eyes healthy and promotes good vision. Vitamin D assists
in keeping your bone strong. Vitamin E protects cells by neutralizing free
radicals while Vitamin K is important for blood clothing.
 The body also stores fats around our vital organs to help protect them
from outside impacts or any sudden movements.
 . Fats play a vital role in maintains healthy skin and hair, maintain body
temperature and promoting healthy cell function.

17. Health Problems associated
with fats
Too much of certain types of fat can lead to other health
problems. A diet rich in saturated fat (fatty cuts of meat
and dairy foods are top sources) can raise cholesterol
levels in the blood. That increases the risk for heart
disease.
 Obesity
 Heart Diseases

18.  An oil is any neutral, non polar chemical substance that
is a viscous liquid at ambient temperatures and is both
hydrophobic (immiscible with water literally "water
fearing") and lipophilic (miscible with other oils, literally
"fat loving"). Oils have a high carbon and hydrogen
content and are usually flammable and surface active.

19. Types of oil:
There are two types of oils
 Mineral oils.
 Organic oils.

20. Mineral oils:
 Mineral oil is organic. However, it is classified as
"mineral oil" instead of as "organic oil" because its
organic origin is remote (and was unknown at the time
of its discovery), and because it is obtained in the
vicinity of rocks, underground traps, and sands.

21. Organic oils:
Organic oils are produced in remarkable diversity by plants,
animals, and other organisms through natural metabolic
processes. Lipid is the scientific term for the fatty acids,
steroids and similar chemicals often found in the oils
produced by living things, while oil refers to an overall
mixture of chemicals.

22. Uses of Oils
 Cooking
 Cosmetic
 Painting
 Heat Transfer
 Lubrication

23. Sources:

24. Plant sources
 Seeds of some plants are the good sources of
oils that are obtained by extraction or expression
from the oilseed. Oil is extracted from oilseeds
by solvent extraction method using hexane.
Seed oils are canola, cottonseed, coconut, palm,
peanut, rapeseed, sunflower, soya bean, etc.

25. Animal sources
 Animal fats are rich sources of cholesterol. Milk is
obtained from the animals. Milk fat is separated from
milk in the form of cream to prepare butter. Butter is
heated rendered to yield “ghee”. Marine oils are
obtained from herring, menhaden, cod (liver), halibut
(liver), and other fish. These are helpful in lowering the
cholesterol level in blood.

27. Difference between Oils and
Solid fats:-
 Oils and solid fats are different in that solid fats contain more
saturated and/or trans fat than oils. Oils, on the other hand, contain
more monounsaturated and polyunsaturated fats that are better for
your health. Solid fats are those that are solid at room temperature
such as shortening and butter. Solid fats are derived from a variety
of animal products and can be made from vegetable oils through
hydrogenation. Trans and saturated fats as well as cholesterol, tend
to elevate bad LDL cholesterol levels in the blood, which can in turn
create greater risk for heart disease. In order to lower the risk of
heart disease, reduce foods that contain cholesterol, trans and
saturated fat.
 Some commonly recognized solid fats include:
 Partially hydrogenated oil
 Shortening

28. Difference between Fats
&Oils
Difference Fats Oils
• Sources Mainly Animals Mainly Plants
• Fatty Acids Saturated Unsaturated
• Bonding No double bonds Have double bond
• State at room
condition
Solid Liquid
• Melting Points High Low