classification of fats and oils slideshare

According to … In plants, they are found in Lipids Types: Simple, Compound and Derived Lipids Classification of fats and oils: Spoilage of fats may occur on storage, particularly if the fats are highly unsaturated and the conditions of storage are conducive to chemical change in the fats . Chemistry of Lipids.ppt 2. However, unsaturated fats … 2- Complex lipids (compound lipids): They are esters of fatty acids with alcohol and in addition, they contain another group (e.g. classification of food groups ppt. Chemistry of Fats and Oils 17.2: Fats and Oils. Short notes on the classification and functions of Fats These neutral fats make up 98 -99% of food and body fats. Fat and their classification 1. Fatty acids. Chemically, they can be divided into four main types – saturated, cis-monounsaturated, cis-polyunsaturated and trans fatty acids. Classification of fats and oils pdf Author: Rugekaduxu Cecuma Subject: Classification of fats and oils pdf. (e.g) fats and oils. They are a major source of biochemical energy. Chemically, they can be divided into four main types – saturated, cis-monounsaturated, cis-polyunsaturated and trans fatty acids. OILS AND FATS BY GAUTHAM S. 2. Unsaturated fats, which are liquid at room temperature, are considered beneficial fats because they can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles. FATS and OILS Fats are esters formed by the combination of a fatty acid with one particular alcohol glycerol. Monoglycerides and diglycerides present in the body are mainly produced as intermediate compounds during synthesis and breakdown of triglycerides. F. H. Guernsey, The Cowles Detergent Company Cleveland, Ohio. The source and example is given below. Classification Simple lipids Are the esters of fatty acid with glycerol or higher alcohols. Lipid molecules contain large hydrocarbon portion and not many polar functional group, which accounts for their solubility behavior. OIL, FATS and WAXES:- These are used in preparation of creams, lotions, brilliantine, hair oil, lipsticks etc. Classification of edible fats and oils 247 the number fixed by the 45angle between the beam and the crystal surface. 5.3 CLASSIFICATION OF LIPIDS Lipids are classified as follows: 1. phosphate, carbohydrate, sulphate, and protein). Fats and oils are esters of the tri-alcohol, glycerol (or glycerine). Fats: Esters of fatty acids with glycerol. Often the names neutral fat, triglyceride and fat are used synonymously. They are the most calorie-dense of all the nutrients found in foods: ~9kcal/g and contribute roughly 30-50% of our daily calorie intake. To increase the repeatability, the extraction process was improved. Fats, phospholipids, glycolipids and waxes are called saponifiable lipids. Flavour Reversion in Fats and Oils. 3. Waxes: A wax is a simple lipid which is an ester of fatty acids and long chain aliphatic alcohols. Apparently no natural fat or oil consists solely of a single triglyceride. They are also called as neutral fats or triglycerides. These are esters of fatty acids and glycerol. Besides this, some These fats lower LDL cholesterol levels in the blood, & raise the HDL cholesterol in the blood, therefore they are considered “healthy” fats. Classification of fats and oils ppt. It is these fatty acids that give the functionality to fats. If one molecule of glycerol reacts with one molecule of stearic acid, (a fatty acid), glyceryl monostearate is formed. This structural formula shows that fats and oils contain three ester functional groups. They have the common property of being (1) relatively insoluble in water. The synthesis of glucose from fat is called a) Glycolysis b)Krebs cycle c) Saponification d) Gluconeogenesis 7. Classification of fats and oils slideshare. Since healthier oils contain mostly monounsaturated and polyunsaturated fat, the … Wha Created Date: 4/3/2020 12:27:51 PM Classification of fatty acids: Saturated Fatty acid NdblbdNo double bond. 25 Understanding Fats and Oils Fats and oils are organic compounds that, like carbohydrates, are composed of the elements carbon (C), hydrogen (H), and oxygen (O), arranged to form molecules. Simple lipids. Some amount of fat is needed in daily diet because they supply essential fatty acids. Fat and their classification 1. Triglycerides „The major and predominant component of fats and oils are triacylglcerols or ‘triglycerides’. A “triglyceride” is an ester of glycerol and three fatty acids. b. Hydrolysis, Hydrogenation, Saponification and Rancidity of oils, Drying oils. They have the common property of being (1) relatively insoluble in water. The triglycerides of seven acids (lauric, myristic, palmitic, oleic, linoleic and linolenic) make … The two types of polyunsaturated fats are omega-3 and omega-6 fatty acids. Fatty acids are classified as: ADVERTISEMENTS: 1. Polyunsaturated fats are also “healthy” fats that help lower LDL “bad” cholesterol and contain essential fatty acids. c. Analytical constants – Acid value, Saponification value, Ester value, Iodine value, Acetyl value, Reichert Meissl (RM) value – significance and principle involved in their determination. Fats can be classified into 3 main groups as follows: 1. Oils are fats in the liquid state; Waxes: Esters of fatty acids with higher molecular weight monohydric alcohols; Complex Lipids. Explain why fats and oils are referred to as triglycerides. Acid or base-catalyzed hydrolysis yields the component fatty acid, some examples of which are given in the following table, together with the alcohol component of the lipid. 3.2.5 Fats and sugar Butter, ghee, oils like mustard oil, groundnut oil, coconut oil and soya oil are the common types of fats consumed in India. Saturated fatty acids: Have no double bonds ,side chain are (alkane). Flavour Reversion is defined as a change in edible fats that is characterized by the development, in the refined material, of an objectionable flavour prior to the onset of true rancidity. 3. Describe the importance of key reactions of triglycerides, such as hydrolysis, hydrogenation, and oxidation. Monosaturated fats come from plant foods: olive oil & canola oil. Physical properties of fats and oils 1-They are colourless, odourless and tasteless. Classification of Fats Mainly classified into two ways: A) Based on bio chemical composition B) Based on nutritional significance 11. A fat in the liquid state is known as oil Dr. S. Nayak known as oil. PHYSICAL AND CHEMICAL PROPERTIES OF OILS AND PROBLEMS OF THEIR REMOVAL 1. Saturated fatty acids are those which contain only single bonds in their hydrocarbon chain. These triglycerides (or triacylglycerols) are found in both plants and animals, and compose one of the major food groups of our diet. LIPIDS and their classification 2. They are the major form of energy storage in animals. Only (1) saturated fatty acids and (2) unsaturated fatty acids are described. OILS AND FATS Major Component (%95-99) Minor Components (%1-5) Triglycerides Triglyceride Derivatives Non-Triglyceride Derivatives Glycerol Phospholipids Free Fatty Acids Sterols Mono- and Diglycerides Pigments Vitamins Antioxidants Oxidation Products Trace Metals Hydrocarbons 4. In lipid classification most of the natural fats and oils are triglycerides. Acetic acid (2 carbon atoms), butyric acid (c4) PalmiticPalmitic acid (C16), acid (C16),stearicstearic acid (C18) & acid (C18) & lignocericlignoceric acid (C24)acid (C24) Unsaturated fatty acids: Have double bondsHave double bonds They are further classified into cholesterol) and fat-soluble vitamins. (c) Saponification number: 1. OILS AND FATS Major Component (%95-99) Minor Components (%1-5) Triglycerides Triglyceride Derivatives Non-Triglyceride Derivatives Glycerol Phospholipids Free Fatty Acids Sterols Mono- and Diglycerides Pigments Vitamins Antioxidants Oxidation Products Trace Metals Hydrocarbons. Search for more papers by this author. a) Oils b)Solid c) Fats d) None of these 6. Classification of fats and oils ppt. 1. There are two types of “good” unsaturated fats: 1. One gram of fat was dissolved in 6 ml of ethyl ether. The organic phase was recovered and dried by Na2S04. 3. However, this distinction is not always clear, and sometimes the term fats also include other lipids, such as cholesterol. Small amounts of TFA can also be generated during the deodorization of vegetable oils/fats, the final step in edible oil/fat refining. Oils are fats in the liquid state. Vegetable sources: They are vegetable oils obtained from ground nut, sesame, coconut and mustard. 24.1 Structure and Classification of Lipids Lipids are naturally occurring molecules from plants or animals that are soluble in nonpolar organic solvents. E.g oleive oil … Explain how the fatty acid composition of the triglycerides determines whether a substance is a fat or oil. Oils are liquids at room T and … On hydrolysis, fats yield fatty acids and glycerol. UNIT-IV. The presence of any colour, odour or taste in fat is due to addition of foreign substances. 2- Specific gravity Specific gravity of fats and oils is less than that of water, so they float on the surface of water 3- Solubility Fats and oils are insoluble in water. 30. (b) Waxes: Esters of fatty acids with higher molecular weight monohydric alcohols. Dietary fats molecules originate from plants and animals. Dietary fats are naturally occurring molecules that are part of our diet. Wool fat •Oil: Triesters of long chain of unsaturated fatty acids with glycerol. Wha Created Date: 4/3/2020 12:27:51 PM Steroids, polyisoprenoids and higher alcohols are grouped as un-saponifiable lipids because they cannot give rise to soap. Structurally they are esters of glycerol with three fatty acids (called either triacylglycerols or triglycerides). Animal sources: Animal sources of fats are meat, fish, eggs, milk, ghee and butter. Bio chemical classification of fats A. Simple Lipids: Simple lipids are defined as those which yield only one or more fatty acids and an alcohol on hydrolysis. Example: 1) Fats and Oils, also known as triglycerides 2) Waxes 12. classification of food groups ppt. Industrial TFA are produced by humans and can be found in products containing vegetable oils/fats that have undergone a hardening process known as partial hydrogenation (this will be further explained in section 4). Simple lipids e.g. triglycerides. They are also called as neutral fats or triglycerides. It may develop during the exposure of the fat to ultraviolet or visible light or by heating. (to be illustrated by the reporter) 31. Lipids are composed of C, H, O, like carbohydrates but poor in oxygen and […] 222 People Learned More Courses ›› View Course Fats are solids at room T and most come from animal sources. Classification of Lipids Lipids that are ester or amides of fatty acids: Waxes– are carboxylic acid esters where both R groups are long straight hydrocarbon chain. Classification of fats. 1. Prentice Hall © 2003 Chapter Eighteen 2. They constitute about 98% of the lipids of adipose tissue, 30% of plasma or liver lipids, less than 10% of erythrocyte lipids. Fats are a concentrated source of energy. These are esters of fatty acids and glycerol. Fatty Acids. Fats and Oils – Triglycerides (triacylglycerols or TAG’s) are triesters of glycerol and fatty acids. It is these fatty acids that give the functionality to fats. Unsaturated fats are predominantly found in foods from plants, such as vegetable oils, nuts, and seeds. (2) soluble in nonpolar solvents such as ether and chloroform. Fats and Oils • Fats are solid at room temperature • Oils are liquid at room temperature • Visible fats can be clearly seen in or on food e.g. cholesterol. LIPIDS and their classification 2. 4. Oils are liquids at 20°C, they contain higher proportion of Unsaturated fatty acids 5. Fats are solid at room temperature and contain saturated long chain fatty acids 6. Triglycerides are the storage form of energy in adipose tissue. 10. (e.g) fats and oils. They are also found in fatty fish and shellfish as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This is the reason for concern that the typical Americ; diet contains too much fat and the call for Americans to reduce their total dietary fat intake. The alcohol may contain … 1-Simple Lipids A-Neutral Fats and oils (Triglycerides) Definition: • Called neutral because they are uncharged due to absence of ionizable groups in it. 0 Likes. human nutrition - human nutrition - Lipids: Lipids also contain carbon, hydrogen, and oxygen but in a different configuration, having considerably fewer oxygen atoms than are found in carbohydrates. some fats one triglyceride predominates, in others several are present in nearly equal amounts. 2. The double bonds found in fats and oils play a role in auto-oxidation. Other sources: Minute quantities of fat are found in other foods such as cereals, pulses, nuts and vegetables. •Fats: Triesters of long chain of saturated fatty acids with glycerol. (2) soluble in nonpolar solvents such as ether and chloroform. Fats and Oils a. Fatty acids – reactions. Classification of lipids - SlideShare Top www.slideshare.net ... For examples, fatty acids, fats, oils, waxes, certain vitamins and hormones are considered as lipids. Esters of fatty acids containing groups in addition to alcohol and a fatty acid. Some of the sources include corn oil, cottonseed oil, safflower oil, soybean oil, sunflower oil, walnuts, pumpkin or sunflower seeds, soft … Bio chemical classification of fats A. 6. Definition and classification of lipids 21 Fatty acid nomenclature 21 Dietary fats and fatty acids 22 Saturated fatty acids 23 Unsaturated fatty acids 23 Monounsaturated fatty acids 23 Polyunsaturated fatty acids 24 Analytical methods 25 Lipidomics 26 Fat digestion, absorption and transport 27 Metabolism of fatty acids 28 References 36 Waxes: esters of fatty acids with higher molecular weight monohydric alcohol. DEFINITION The lipids are a heterogeneous group of compounds, including fats, oils, steroids, waxes, and related compounds. Vegetable oils (like canola, olive, peanut, safflower, sesame, and sunflower) Polyunsaturated fat, which can be found in: Fatty fish (like herring, mackerel, salmon, trout and smelt) Fish oils; Nuts and seeds (like cashews, pecans, almonds and peanuts) Vegetable oils (like canola, corn, flaxseed, soybean and sunflower) Hydrogenation Chemical Structure of Oils and Fats: If oils and fats are chemically more complex and consists more number of double bond, more number of carboxyl or hydroxyl groups, then the chances of become rancid is high. Structurally they are esters of glycerol with three fatty acids (called either triacylglycerols or triglycerides). Posted at 04:48h in Uncategorized by 0 Comments. There are many types of fats and oils and a number of terms and concepts associated with them, which are detailed further here. 2. Classification of fats and oils pdf Author: Rugekaduxu Cecuma Subject: Classification of fats and oils pdf. Fats can be classified into 3 main groups as follows: 1. Dairy products (milk & cheese) Monounsaturated Fat: Molecules of fat with one free carbon-hydrogen bond. CLASSIFICATION Different systems of classification for vegetable drugs Medicinal drugs can be arranged under the following headings 1- Alphabetical Either use Latin or Vernacular name This arrangement is employed only for dictionaries Gives no indication about inter-relationship 2- Taxonomic Drugs are arranged according to plants from which they are obtained Classes, … These neutral fats make up 98 -99% of food and body fats. Lipids are soluble in organic solvents (such as acetone or ether) and insoluble in water, a property that is readily seen when an oil-and-vinegar salad dressing separates quickly … Simple lipids: Esters of fatty acids with various alcohols. DEFINITION The lipids are a heterogeneous group of compounds, including fats, oils, steroids, waxes, and related compounds. Simple lipids. ... To distinguish between oil or neutral fat and fatty acid saturated and unsaturated. Classification of fats and oils slideshare. 2. They are insoluble in water but … Where R is CH 3 (CH 2 )n; n varies from zero in acetic acid to 24 in cerotic acid and to 86 in mycolic acid. Definition •Lipids: Triesters of long chain of fatty acids with glycerol. butter, cream, fat on meat • Invisible fats and oils on the other hand are not clearly visible as they are combined with the food Lipids are also know as … •Triacylglycerols (Triglycerides or Neutral Fats) are Tri-esters of Glycerol and 3 Fatty acids, •General structure of a Triacylglycerol contains 3 Fatty Acyl groups linked by ester bonds to Glycerol (Propane-1, 2, 3-triol), •If the fatty acyl groups that are esterified to C-1 and C-3 of the glycerol molecule are different, then the C-2 of E.g. Eggs. They belong to a larger group of compounds named lipids that also include waxes, sterols (e.g. Hydrolysis of fats by alkalies into fatty acids and glycerol is called a) Coagulation b) Saponification c) Suspension d) Colloidal 8. 21 May. Search for more papers by this author. 1. They naturally occur in most plants, animals, microorganisms and are used as cell membrane components, energy storage molecules, insulation, and hormones. UNSATURATED FATS Fats that help to lower blood cholesterol if used in place of saturated fats. (a) Fats: Esters of fatty acids with glycerol. First published: April 1928. Saturated fatty acids e.g. Oils and fats form an important part of a healthy diet. • Neutral fats are the most abundant lipids in nature. Classification of lipids. (Note: Most other vegetable oils contain unsaturated fat and are healthy.) Fatty Acids Classification 1. The source of oil, fat & wax can be mineral source & animal source. Source:-1) Mineral source -mineral oil -paraffin and petroleum jelly 2) Animal source -wool fat -bees wax, Spermaceti OILS:- Fats and Oils Last updated; Save as PDF Page ID 5872; Contributors; The triesters of fatty acids with glycerol (1,2,3-trihydroxypropane) compose the class of lipids known as fats and oils. Senior Dog Rescue Ontario Canada, Annihilation Creatures Wiki, Gregorian Engel Live, Best Lacrosse Players In Georgia, Sf Futures Softball, Orbot For Windows, Chicago Fire Summer 2020, Mac Etienne Ucla Age, Oils and fats. Oils and fats form an important part of a healthy diet. Performs external protective functions. Fatty Acids The predominant fatty acids found in most edible oils are saturated and unsaturated carbon chains with an even number of carbon atoms and a single carboxyl group. Fatty acids can be classified according to their degree of ‘saturation’. Monounsaturated fatsar… 1- Simple lipids: True fats: esters of fatty acids with glycerol. Examples: fats and waxesExamples: fats and waxes Fats: Esters of fatty acids with glycerol.

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