Assingment 1

Oil and Fat Technology

Student Name: Arnav Chamola
UID:20BFT1050
Branch: BE Food technology
Section/Group: A
Semester: 6th
Date of Submission: 27/2/23
Subject Name: Oil and Fat Technology
Subject Code: 20FTT-354

Q1.What are fats and oils and mention the difference between them ?

Answer. Fats-They are solid at room temperature. There are two types of fats that are solid at
room temperature. They are saturated fats and trans fats.
Oils-Unsaturated fats belong to this category. Consuming food containing unsaturated fat helps
improve cholesterol levels. There are two types of unsaturated fats. Monounsaturated fats and
polyunsaturated fats.
FATS OILS
Solid at room temperature Liquid at room temperature
Saturated and trans are its types Unsaturated fats like monounsaturated and
polyunsaturated are its types
Mostly derived from animal Mostly derived from plants
Increases cholesterol levels Improves cholesterol levels
Mainly comes from animal food but also Mainly comes from plants or fish
through vegetable oil by process called
hydrogenation
 Example: Butter, beef fat Example: Vegetable oil, fish oil
Contains 9 cal/gm Contains 9 cal/gm

Q2.What are essential fatty acid and why are they essential for our health?

Answer. Essential fatty acids are a type of polyunsaturated fatty acid. There are two categories
of essential fatty acids: omega-3 and omega-6.

The numbers refers to the position of the first carbon double bond counting from the tail of
the chain. For example, in omega-3 fatty acids, the first carbon-carbon double bond is the
third bond from the end. In omega-6 fatty acids, it is sixth from the end.

Omega-3 and omega-6 fatty acids are necessary for the body to function correctly. They make
compounds called eicosanoids, which are important hormones that control the immune
system, nervous system, and other hormones.

There are two types of fatty acids: essential and nonessential. The body can create
nonessential fatty acids by converting amino acids in the foods a person eats.

However, the body cannot create essential fatty acids. It can only get them directly from food
sources. Essential fatty acids include linoleic acid (LA), an omega-6 fatty acid, and alpha-
linolenic acid (ALA), an omega-3 fatty acid.

These fatty acids make hormones that regulate the immune system and central nervous
system.

Q3.What are important parameter for characterizing oil and fat and why are they
important?
Answer. The physical characteristics of edible fats and oils include color, specific gravity,
refractive index, melting point, congeal point, smoke point, flash point, fire point, and viscosity,
while the chemical characteristics include acid value, saponification value, iodine value, fatty
acid composition, trans isomers, triacylglycerol composition, unsaponifiable matters (sterols,
tocopherols) and minor components (phospholipids, chlorophyll pigments, glycidyl fatty acid
esters). Peroxide value, p-anisidine value, carbonyl value, polar compounds and polymerized
triacylglycerols are indexes of the deterioration of edible fats and oils.
Edible fats and oils are among the basic components of the human diet, along with
carbohydrates and proteins, and they are the source of high energy and essential fatty acids
such as linoleic and linolenic acids. Edible fats and oils are used in for pan- and deep-frying, and
in salad dressing, mayonnaise and processed foods such as chocolates and cream. The physical
and chemical properties of edible fats and oils can affect the quality of oil foods and hence must
be evaluated in detail.

Q4.What is margarine and how is it different from butter?

Answer. Margarine is a blend of oils that are mostly unsaturated fat. Butter is made from cream
or milk. The type of fat found in animal products, such as cream, is mostly saturated fat.
Margarine often tops butter when it comes to heart health. Replacing saturated fat with
unsaturated fat may lower the risk of cardiovascular disease. Fat in plant oils lowers total
cholesterol and low-density lipoprotein cholesterol, or "bad" cholesterol, when it takes the
place of saturated fat. The finding is very strong for oils made mostly of polyunsaturated fats,
such as soybean oil, when they replace saturated fat.