Biochemical tests for fats & oils
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This document discusses analytical parameters for testing vegetable oils and fats. It outlines several physical and chemical tests used to detect adulteration, including iodine value to measure degree of unsaturation, saponification value to measure average fatty acid chain length, and acid value to measure extent of oxidation. Fats and oils are composed of triglyceride molecules, and their properties depend on the fatty acid composition, with more short or unsaturated chains lowering the melting point. Oxidation of fatty acids can produce rancid odors, while saponification involves hydrolysis in a base to produce soap and glycerol.
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COMPARATIVE STUDY ON EDIBLE OILS
A STUDY BY MR. SOUVIK CHATTOPADHYAY, B.PHARM TO SEE THE BEST OIL FOR EDIBLE PURPOSE UNDER GUIDANCE OF DR. SUBRATA CHAKRABORTY
Palm Based Bakery Fats
This document discusses various palm-based bakery fats and their properties and applications. It provides the fatty acid compositions of palm oil and palm kernel oil. It then discusses why palm-based oils are suitable for bakery products due to properties like promoting beta prime crystallization and having higher oxidative stability. It describes different types of bakery fats like shortening, flavored fats, cream filling fats, and icing shortening. It provides details on product properties and applications for various palm-based shortening, filling, and icing products.
Fats and oils
This document summarizes key information about fats and oils, including their structure, rancidity, and how heat affects them. It also outlines several extraction methods for fats and oils like rendering, pressing, and solvent extraction. Refining processes are discussed along with winterization and hydrogenation. Shortenings and their uses in foods are covered. Finally, the document defines cholesterol, lists foods containing it, and outlines its functions in the body.
Applications of Specialty Fats and Shortening
(1) Specialty fats are tailored to imitate properties like cocoa butter and provide specific functionality not possible with regular fats.
(2) They are used in industries like chocolate, ice cream, confectionery, and as replacements for trans fats. Palm and palm kernel oils are commonly used zero-trans alternatives.
(3) Shortening improves tenderness and volume in baked goods by preventing gluten strand cohesion and adding nutritive value. It shortens gluten strands, lending its name.
Fats&oils in bakery products.
This document discusses the importance of fats in bakery products. It explains that fats represent a high portion by volume and cost of raw materials in some bakery products. Fats play essential roles in product structure, texture, taste, flavor, softness, and color. The type and quality of fat used also impacts the shelf life of bakery products. It provides details on the classification and composition of fats and oils, as well as the roles of fatty acids. Test results show hydrogenated palm oil shortening provides the highest stability. The document outlines physical requirements for bakery fats and their tenderizing, shortening, and aerating functions.
The Positive Attributes Required of Edible Oil Used in Deep Frying Applications
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The document discusses the attributes required of edible oils used for deep frying applications. It notes that frying is commonly used in food preparation and that oils are important for heat transfer, flavor development, and texture modification. Ideal frying oils should be heat stable and resist oxidation, hydrolysis, and flavor deterioration. Palm olein is identified as a suitable blending oil due to its oxidative stability and abundant supply. The document recommends blending palm olein with more unsaturated oils like soybean and sunflower oils to improve the stability of frying oils.Shortening and Specialty Fats Applications in the Egyptian Market
Shortening and Specialty Fats Applications in the Egyptian MarketMalaysian Palm Oil Council (MPOC Egypt)
Fats play an important role in nutrition by carrying fat-soluble vitamins through the body and providing energy. Specialty fats are tailored to specific uses like replacing cocoa butter in chocolate or dairy fats. They are designed to melt at body temperature for smooth mouthfeel or set at cooler temperatures as needed. As cocoa butter supplies fluctuate, specialty fats offer alternatives for confectioners while also substituting dairy in non-dairy products like milk, yogurt and spreads.Optimum use of frying oils
The document summarizes information about deep frying processes and frying oil selection and quality. It discusses the common methods of shallow frying, deep frying, and par-frying. During deep frying, undesirable chemical changes can occur in both the food and oil that affect quality. The stability and fatty acid composition of the oil influences its suitability for frying. In Egypt, common frying oils include cottonseed, soybean, sunflower, and palm olein oils. Maintaining oil quality involves monitoring parameters like free fatty acids and replacing oil before degradation.
Recommended
COMPARATIVE STUDY ON EDIBLE OILS
A STUDY BY MR. SOUVIK CHATTOPADHYAY, B.PHARM TO SEE THE BEST OIL FOR EDIBLE PURPOSE UNDER GUIDANCE OF DR. SUBRATA CHAKRABORTY
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This document discusses various palm-based bakery fats and their properties and applications. It provides the fatty acid compositions of palm oil and palm kernel oil. It then discusses why palm-based oils are suitable for bakery products due to properties like promoting beta prime crystallization and having higher oxidative stability. It describes different types of bakery fats like shortening, flavored fats, cream filling fats, and icing shortening. It provides details on product properties and applications for various palm-based shortening, filling, and icing products.
Fats and oils
This document summarizes key information about fats and oils, including their structure, rancidity, and how heat affects them. It also outlines several extraction methods for fats and oils like rendering, pressing, and solvent extraction. Refining processes are discussed along with winterization and hydrogenation. Shortenings and their uses in foods are covered. Finally, the document defines cholesterol, lists foods containing it, and outlines its functions in the body.
Applications of Specialty Fats and Shortening
(1) Specialty fats are tailored to imitate properties like cocoa butter and provide specific functionality not possible with regular fats.
(2) They are used in industries like chocolate, ice cream, confectionery, and as replacements for trans fats. Palm and palm kernel oils are commonly used zero-trans alternatives.
(3) Shortening improves tenderness and volume in baked goods by preventing gluten strand cohesion and adding nutritive value. It shortens gluten strands, lending its name.
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The Positive Attributes Required of Edible Oil Used in Deep Frying Applications
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The document discusses the attributes required of edible oils used for deep frying applications. It notes that frying is commonly used in food preparation and that oils are important for heat transfer, flavor development, and texture modification. Ideal frying oils should be heat stable and resist oxidation, hydrolysis, and flavor deterioration. Palm olein is identified as a suitable blending oil due to its oxidative stability and abundant supply. The document recommends blending palm olein with more unsaturated oils like soybean and sunflower oils to improve the stability of frying oils.Shortening and Specialty Fats Applications in the Egyptian Market
Shortening and Specialty Fats Applications in the Egyptian MarketMalaysian Palm Oil Council (MPOC Egypt)
Fats play an important role in nutrition by carrying fat-soluble vitamins through the body and providing energy. Specialty fats are tailored to specific uses like replacing cocoa butter in chocolate or dairy fats. They are designed to melt at body temperature for smooth mouthfeel or set at cooler temperatures as needed. As cocoa butter supplies fluctuate, specialty fats offer alternatives for confectioners while also substituting dairy in non-dairy products like milk, yogurt and spreads.Optimum use of frying oils
The document summarizes information about deep frying processes and frying oil selection and quality. It discusses the common methods of shallow frying, deep frying, and par-frying. During deep frying, undesirable chemical changes can occur in both the food and oil that affect quality. The stability and fatty acid composition of the oil influences its suitability for frying. In Egypt, common frying oils include cottonseed, soybean, sunflower, and palm olein oils. Maintaining oil quality involves monitoring parameters like free fatty acids and replacing oil before degradation.
Fats and oils
this slides will help to provide the better information about the role, properties, nutritive aspect of Fat and oil.
can be use by under graduate or post graduate students as well.
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This document discusses best practices for managing frying oil to extend its useful life, improve food quality, and increase profits. It recommends frequent filtering, proper temperature control, and using high-quality filtration media to remove contaminants that degrade oil quality the most. Adopting these oil management practices can significantly prolong the optimal life of frying oil and offset the higher costs of healthier oils that break down more quickly. The document provides specific guidelines for establishing a filtration schedule, indicators for determining when to discard oil, and safer disposal methods.
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Palm oil and palm kernel oil can be fractionated and interesterified to produce versatile specialty fats for use in confectionery applications. Fractionation separates palm oil into solid and liquid fractions with varying melting points and triglyceride compositions, allowing the production of fats tailored for specific uses like coatings, fillings, and ice cream. Palm mid-fraction has a high palmitic-oleic-palmitic content making it suitable as a cocoa butter equivalent. Hydrogenated palm kernel oil fractions provide a zero trans-fat alternative to cocoa butter for molded chocolates. The unique fatty acid profile of palm oil allows it to replace other tropical oils in confectionery fats.
Fats and oils food production
Edible fats and oils come from three main sources: vegetable, animal, and fish. Vegetable oils are derived from seeds and include coconut, olive, peanut/groundnut, and soybean oils. Animal fats come from beef, pigs, and sheep as byproducts of slaughter. Fish oils are extracted from oily fish. Fats and oils are classified by their source and physical state. They are used as ingredients, cooking mediums like for shallow frying, and have different functions like improving texture, volume, and nutritional value. Butter comes from churned cream while margarine is made from vegetable oils through hydrogenation and blending. Manufacturing processes refine, bleach, filter, and deodorize oils.
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This document discusses different types of lipids and fats. It outlines saturated and unsaturated fatty acids, including monounsaturated and polyunsaturated fatty acids. Sources of saturated and unsaturated fats are listed. The document also covers cholesterol, the functions of fats in our diet, sources of visible and invisible fats in foods, and some facts about reading nutrition labels and strategies for determining fat content when nutrition information is unavailable.
Specialty Fats In Food Industries Chocolate, Bakery & Ice Cream
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Was presented during the workshop about Palm Oil and its application.
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Mr. Ahmed AbdelmonemPalm oil as a healthy choice replacing hydrogenated fats
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Director, Science, Environment and Sustainability Division
MPOC HQ/ Malaysia
&
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Animal fats and oil
This document provides information on the fatty acid composition of various animal fats and oils, including lard, goat fat, butterfat, whale oil, tallow, emu oil, horse oil, and snake oil. It lists the major fatty acids in each oil, such as lard containing around 44% C18:1 and 26% C16:0, goat fat containing around 28.9% C16:0 and 27% C18:1, and snake oil containing around 48% C14:0 and 20% EPA (omega-3 fatty acid). The document presents the fatty acid profiles of these common and exotic animal oils used for cooking and other purposes.
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C6g Natural Fats And Oils
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Fats and oils
This document discusses the physical, chemical, and biological treatment of fats and oils. It provides details on the history and production of cottonseed oil, as well as examples of products that often contain cottonseed oil. The document also discusses various techniques for treating waste oil, including acid-clay processing, dehydration methods, and hydro-treatment and cracking. Finally, it briefly outlines chemical processes for decomposing fats into glycerin and fatty acids and re-constituting fats from glycerin and fatty acids.
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The document discusses fats, oils, detergents and their analysis. It begins by defining fats and oils as glycerol esters of fatty acids. It describes the different types of fats and oils that occur in nature, including vegetable oils like olive oil and palm oil, and animal oils like whale oil and lard oil. It then discusses the manufacture of soybean oil using solvent extraction. The document concludes by explaining the analysis of fats and oils using tests like acid value, saponification value and iodine value. It also describes the different types of detergents like sodium alkyl sulfates and their cleansing action.
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on 2nd November 2015
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This document provides information about different types of dietary fats and cholesterol. It discusses saturated and unsaturated fats, including monounsaturated and polyunsaturated fats. It also explains how cholesterol is carried in the blood by LDLs and HDLs, and that LDLs are linked to heart disease while HDLs help remove cholesterol from arteries. The document recommends no more than 66g total fat, 30% calories from fat, and less than 10% calories from saturated fat for a 2000 calorie diet.
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The document summarizes research on the content of phytanic acid, pristanic acid, and conjugated linoleic acid (CLA) in various foods like cheeses, butters, creams, and oils. It also examines using melting point fractionation to enrich these functional fatty acids in milk fat. The research found these fatty acids present in greater amounts in dairy products than non-dairy products. Melting point fractionation at different temperatures concentrated the fatty acids in either the solid or liquid fractions of milk fat. Controlling the fractionation temperature provides a method to optimize functional fatty acid content for specific food applications.
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Palm olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides.
In addition to finding uses as in the case of palm oil, palm olein is widely used as a cooking oil. It also blends perfectly with other popular vegetable oils that are traditionally used in many parts of the world ; prompting a nickname 'blending partner' for palm olein. For example, in Japan, refined palm olein is blended with rice bran and in Malaysia, it is blended with groundnut oil.
Pharmaceutical application of fats and oils, saponification value and its pri...
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This document discusses the pharmaceutical application of fats and oils, specifically their saponification value and principle. It begins with definitions of fatty acids, lipids, and the principle that fats and oils are triglycerides formed from the esterification of fatty acids with glycerol. It then describes the physical and chemical properties of fats and oils, including hydrolysis and hydrogenation. A key point is that saponification is the hydrolysis of fats or oils under basic conditions to produce glycerol and fatty acid salts. The saponification value, which indicates the amount of alkali needed to convert a fat or oil to soap, is determined through a titration process. Fats and oils have variousFood Chemistry
In this presentation i describe sources , physical properties and chemical properties of fats in brief.
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this slides will help to provide the better information about the role, properties, nutritive aspect of Fat and oil.
can be use by under graduate or post graduate students as well.
Manage Your Frying Oil
This document discusses best practices for managing frying oil to extend its useful life, improve food quality, and increase profits. It recommends frequent filtering, proper temperature control, and using high-quality filtration media to remove contaminants that degrade oil quality the most. Adopting these oil management practices can significantly prolong the optimal life of frying oil and offset the higher costs of healthier oils that break down more quickly. The document provides specific guidelines for establishing a filtration schedule, indicators for determining when to discard oil, and safer disposal methods.
Applications and Advantages of Palm Specialty Fats
Palm oil and palm kernel oil can be fractionated and interesterified to produce versatile specialty fats for use in confectionery applications. Fractionation separates palm oil into solid and liquid fractions with varying melting points and triglyceride compositions, allowing the production of fats tailored for specific uses like coatings, fillings, and ice cream. Palm mid-fraction has a high palmitic-oleic-palmitic content making it suitable as a cocoa butter equivalent. Hydrogenated palm kernel oil fractions provide a zero trans-fat alternative to cocoa butter for molded chocolates. The unique fatty acid profile of palm oil allows it to replace other tropical oils in confectionery fats.
Fats and oils food production
Edible fats and oils come from three main sources: vegetable, animal, and fish. Vegetable oils are derived from seeds and include coconut, olive, peanut/groundnut, and soybean oils. Animal fats come from beef, pigs, and sheep as byproducts of slaughter. Fish oils are extracted from oily fish. Fats and oils are classified by their source and physical state. They are used as ingredients, cooking mediums like for shallow frying, and have different functions like improving texture, volume, and nutritional value. Butter comes from churned cream while margarine is made from vegetable oils through hydrogenation and blending. Manufacturing processes refine, bleach, filter, and deodorize oils.
Lipids
This document discusses different types of lipids and fats. It outlines saturated and unsaturated fatty acids, including monounsaturated and polyunsaturated fatty acids. Sources of saturated and unsaturated fats are listed. The document also covers cholesterol, the functions of fats in our diet, sources of visible and invisible fats in foods, and some facts about reading nutrition labels and strategies for determining fat content when nutrition information is unavailable.
Specialty Fats In Food Industries Chocolate, Bakery & Ice Cream
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Dr. Ruslan Abdullah
Director, Science, Environment and Sustainability Division
MPOC HQ/ Malaysia
&
Ms. Sarafhana Dollah
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Palm oil and its fractions have various applications in food due to their oxidative stability and melting properties. Palm oil can be used as cooking oil for frying due to its high smoke point. It is also used as an industrial frying fat in foods like noodles and chips. In margarine and shortening, palm oil and fractions provide the solid fat component needed for structure. Palm oil is also used in vegetable ghee as a substitute for dairy fat. Its stability makes it suitable for applications like ice cream where a solid fat is required that melts smoothly at body temperature.
Animal fats and oil
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This document discusses the production of trans fatty acids during deep fat frying of frozen foods using different oils and frying methods. It provides background on food preservation methods like freezing and processing techniques like frying. The document outlines factors that influence deep fat frying and different frying modalities. It describes lipids and various types of oils used for frying. The document discusses saturated and unsaturated fatty acids, and how partial hydrogenation of oils leads to the formation of trans fatty acids. It notes the health effects of trans fatty acids and their presence in foods.
C6g Natural Fats And Oils
Natural fats and oils can be either solid or liquid depending on their saturation. They are esters made from glycerol reacting with fatty acids. Saturated fats have only single carbon-carbon bonds while unsaturated fats contain at least one double carbon-carbon bond. More unsaturated a fat is, the more bromine water it can decolorize. Vegetable oils are often hydrogenated to make them less runny for products like margarine, but this increases their saturated fat content which is less healthy. Vegetable oils can also be used to make biodiesel fuel.
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Specialty fats: An Overview
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on 2nd November 2015
Changes In Fats During Processing
Changes occur to fats during food processing and cooking. Heating fats can cause randomization of glyceride structure, dimer formation, cis-trans isomerization, and formation of conjugated fatty acids. Specific processes like hydrogenation, interesterification, and deodorization further impact fat composition. Deep frying is high heat cooking that promotes reactions like oxidation, leading to rancidity over time. Thermal properties like smoke point are important considerations for fat selection in cooking.
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This document provides information about different types of dietary fats and cholesterol. It discusses saturated and unsaturated fats, including monounsaturated and polyunsaturated fats. It also explains how cholesterol is carried in the blood by LDLs and HDLs, and that LDLs are linked to heart disease while HDLs help remove cholesterol from arteries. The document recommends no more than 66g total fat, 30% calories from fat, and less than 10% calories from saturated fat for a 2000 calorie diet.
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The document discusses the importance and roles of fat in nutrition, providing energy, carrying vitamins, and being a component of cell membranes and hormones. It compares coconut oil and palm olein, noting they are both vegetable oils that are cholesterol and trans fat free and best for frying. It provides details on the fatty acid composition and health benefits of coconut oil, palm oil, and their constituents like medium chain triglycerides, tocotrienols, and carotenes. The document also discusses frying oil technology, including the changes that occur in hot oil during frying and best practices to prevent oil degradation and absorption during frying.
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Palm Oil and Application - Physico chemical properties
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In addition to finding uses as in the case of palm oil, palm olein is widely used as a cooking oil. It also blends perfectly with other popular vegetable oils that are traditionally used in many parts of the world ; prompting a nickname 'blending partner' for palm olein. For example, in Japan, refined palm olein is blended with rice bran and in Malaysia, it is blended with groundnut oil.
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Fats and oils
Fats and oils are triglycerides composed of fatty acid chains bonded to a glycerol backbone. They undergo various chemical reactions including hydrolysis, hydrogenation, hydrogenolysis, and saponification. The properties of fats and oils can be analyzed using various values such as acid value, saponification value, iodine value, and Reichert Meissl value. These values provide information about the fatty acid composition and purity of the sample being tested.
Analysis of fats, oils & waxes
This document provides information on lipids including their definition, importance, classification, properties, analysis methods, and quality evaluation. Lipids are composed of carbon, hydrogen, and oxygen and include oils, fats, and waxes. They are important as fuels, for insulation, and for absorbing vitamins. Lipids can be classified as simple, compound, or derived and are either saturated or unsaturated. Methods for analyzing lipids include determining the acid value, saponification value, iodine value, and peroxide value. The quality of oils and fats is also evaluated based on properties like color, odor, and acid content.
Adulteration in fats
This document summarizes a seminar on adulteration in fats and oils, including methods to measure spoilage. It discusses common adulterants like sesame oil, cottonseed oil, and karanja oil that are added to expensive oils to increase profits. Analytical parameters for testing oils like iodine value, saponification value, and acid value are explained. Methods for detecting rancidity in oils like peroxide value testing, Kries test, and UV absorption are also outlined. The seminar was presented to provide an overview of oil adulteration issues and techniques for identifying adulterated or spoiled oils.
Presentation on adulteration in fats and oils manoj
This document summarizes a seminar on adulteration in fats and oils, including methods to measure spoilage. It discusses common adulterants like sesame oil, cottonseed oil, and karanja oil that are added to expensive oils to increase profits. Analytical parameters for testing oils like iodine value, saponification value, and acid value are explained. Methods for detecting rancidity in oils like peroxide value testing, Kries test, and UV absorption are also outlined. The seminar was presented to provide an overview of oil adulteration issues and analytical techniques used for detection and measuring spoilage.
Fats notes for nursing students
Lipids are a heterogeneous group of compounds that are insoluble in water but soluble in organic solvents. They are classified into simple lipids, compound lipids, and derived lipids. Simple lipids include fats and oils (esters of fatty acids and glycerol) and waxes (esters of fatty acids and higher alcohols). Compound lipids contain additional groups like phosphate, carbohydrates, or sulfur. Phospholipids and glycolipids are examples. Derived lipids are produced from simple and compound lipids and include fatty acids, cholesterol, and hormones. Fatty acids are the building blocks of lipids and are classified as saturated or unsaturated based on double bond presence. Lipids serve important roles in energy storage
Fats and Oils: Structures and Functions
This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
Ghee
Ghee is a clarified butter fat produced from cow or buffalo milk. About 1 million tons of ghee are produced annually in India through various methods. The pre-stratification method involves separating butter into 3 layers, with the middle layer containing the clearest fat used to produce ghee. Ghee has a characteristic flavor due to carbonyls and lactones produced during clarification. It is graded based on chemical and physical parameters like acid value and melting point. Adulterants include hydrogenated vegetable oils substituted for the more expensive dairy fat.
butter-1.ppt
This document discusses butter and dairy spreads. It defines butter as a fat spread made from milk that typically contains 80% fat and 16-18% moisture. The key steps in butter production are described as: preparing cream through centrifugal separation, aging the cream to promote fat crystallization, churning the cream to cause an emulsion inversion from oil-in-water to water-in-oil, and working the butter grains to create a homogeneous butter mass while removing buttermilk. Factors like cooling rate during cream preparation and churning temperature can impact butter texture and properties.
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dtubbenhauer@gmail.com
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Biochemical tests for fats & oils
- 2. ➢INTRODUCTION • VEGETABLE OILS & FATS (VOFS) HAVE A MAJOR CONTRIBUTION IN OUR DIET AS COOKING SUPPLEMENT. • SOME VOFS HAVE VERY HIGH ECONOMIC IMPORTANCE, TEMPTING DEFRAUDERS TO ADULTERATE THEM WITH LESS EXPENSIVE OILS AND FATS TO GET SOME ADDITIONAL PROFIT. • THIS PRACTICE OF ADULTERATION DECLINED THE QUALITY OF VOFS CROPPING A MATTER OF CONCERN, TO ENSURE A PROPER STANDARD OF HYGIENE & TESTING OF THE PRODUCT.
- 3. ➢ANALYTICAL PARAMETERS FOR FATS & OILS • ACIDITY FROM HYDROLYSIS • PHYSICAL & CHEMICAL CONSTANTS. • PHYSICAL CONSTANTS INCLUDE: ❖ VISCOSITY (SPECIFIC GRAVITY) ❖ REFRACTIVE INDEX ❖ SOLIDIFICATION POINT
- 4. • KREIS’ TEST (RANCIDITY INDEX) • IODINE VALUE • SAPONIFICATION VALUE • REICHERT – MEISSL VALUE • POLENSKI VALUE • ACID VALUE
- 5. Defined as the weight of Iodine absorbed by 100 parts by weight of sample fat/oil. Iodine no. is directly proportional to the content of unsaturated fatty acids. Lower the iodine number, lesser the degree of saturation. Susceptibility to Rancidity increases for the fat/oil having higher iodine values. Definition Significance
- 6. Definition •Defined as the no. of milligrams of potassium hydroxide (KOH) required to neutralize the fatty acids resulting from complete hydrolysis of 1g of the sample oil/fatty acid present in the oil. •Usually applied for Butterfat, Coconut oil, etc. Significance •It is a measure of the average molecular size of constituent fatty acids in given sample. •Higher the saponification value, shorter the chain of fatty acids.
- 7. • DUE TO RANCIDITY, EPIHYDRIN ALDEHYDE OR MALONALDEHYDE ARE INCREASED WHICH ARE DETECTED USING PHLOROGLUCINOL WHICH PRODUCES RED COLOUR WITH OXIDISED FAT. • IT IS DEFINED AS NO. OF MILLIGRAMS OF KOH REQUIRED TO COMBINE WITH FATTY ACIDS WHICH ARE PRESENT IN GLYCERIDE FORM IN 1G SAMPLE.
- 8. Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid). The oxidation of fatty acids can form compounds with disagreeable odors. This oxidation can be minimized by the addition of antioxidants.