FATS AND OILS

CLASSIFICATION OF LIPIDS

LIPIDS

SIMPLE LIPIDS COMPOUND LIPIDS DERIVED LIPIDS

Esters of FAs & Esters of FAs & Obtained on
alcohol alcohol + additional hydrolysis of simple
groups and complex lipids

Oils & Fats

Phospholipids
Steroid hormones,
Waxes
Glycolipids/ glycerol, sterol,
Cerebrocides hydrocarbons, FAs,
fatty alcohol, mono and
diglycerides, terpenes,
Others carotenoids & etc.
Types of fats:
A. Triglycerides (fats) = glycerol + three
fatty acids
 They are non polar (don't dissolve well in water).
Only the ends of the fatty acids can be attracted to
water.
 They tend to form circular blobs in water with the
nonpolar glycerol inside, the fatty parts facing to
water.
Formation of a Triglyceride
via Dehydration Synthesis
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 Saturated: all single bonds (many C-H
bonds), hard, animal fats
 Unsaturated: some double bonds (less
C-H bonds), liquid, plant oils
Saturated Fatty Acids
Raises blood cholesterol
Solid at room temperature
High in animal fats
Tropical plant fats
 coconut oil, cocoa oil
Types of saturated FA
 Butyric(butanoic acid):CH3(CH2)2COOHC4:0
 Caproic(hexanoic acid):CH3(CH2)4COOHC6:0
 Caprylic(octanoic acid):CH3(CH2)6COOHC8:0
 Capric(decanoic acid):CH3(CH2)8COOHC10:0
 Lauric(dodecanoic acid):CH3(CH2)10COOHC12:0
 Myristic(tetradecanoic acid):CH3(CH2)12COOHC14:0
 Palmitic(hexadecanoic acid):CH3(CH2)14COOHC16:0
 Stearic(octadecanoic acid):CH3(CH2)16COOHC18:0
 Arachidic(eicosanoic acid):CH3(CH2)18COOHC20:0
 Behenic(docosanoic acid):CH3(CH2)20COOHC22:0
Mono Unsaturated Fats
 Lowers blood cholesterol
 Lowers LDL - cholesterol
 Increase HDL - cholesterol
 Liquid at room temperature
 Olive oil, canola oil, peanut oil
Polyunsaturated Fats
Lowers LDL-cholesterol
Lowers HDL-cholesterol
Vegetable oils: flaxseed, corn,
soybean, safflower, sunflower
Fish oils
Types of unsaturated fa
 Myristoleic acid: CH3(CH2)3CH=CH(CH2)7COOH C14:1
 Palmitoleic acid: CH3(CH2)5CH=CH(CH2)7COOH C16:1
 Oleic acid: CH3(CH2)7CH=CH(CH2)7COOH or cis-Δ9
C18:1
 Linoleic acid:
CH3(CH2)4CH=CHCH2CH=CH(CH2)7COOH C18:2
 Alpha-linolenic acid:
CH3CH2CH=CHCH2CH=CHCH2CH=CH(CH2)7COOH
C18:3
 Arachidonic acid
CH3(CH2)4CH=CHCH2CH=CHCH2CH=CHCH2CH=CH(
CH2)3COO C20:4
 Eicosapentaenoic acid C20:5
 Erucic acid: CH3(CH2)7CH=CH(CH2)11COOH C22:1
 Docosahexaenoic acid C22:6
Cis and trans fats
 Unsaturated FAs come in 2 configurations, defined by their structure at the
double bonds.

 In cis configuration, the H atoms bonding to the C=C are located on the
same side of the double bond. In trans configuration, the H atoms attached
to the carbon atoms of the double bond are opposite each other.Eg. elaidic
(trans) & oleic acid (cis) are geometric isomers.

 These structural differences affect properties such as m.pt.

 Generally, cis isomers naturally occurring in food. Most trans isomers result
from hydrogenation of oils & fats, small amounts occur in fats from meat,
poultry & processed dairy products

 trans fatty acids have blood cholesterol raising effect., higher m.pt
CIS – TRANS Configuration
What is a phospholipid?
• A phospholipid is a triglyceride in which one fatty acid
has been replaced by a phosphate group.
• The phosphate group is soluble in water, while the fatty
acid “tails” are not.
• Phospholipids are thus hydrophilic at one end and
hydrophobic at the other end, making them useful for
emulsifying and packaging lipids and for building cell
membranes.
B. Phospholipids:
 comprise cell membranes & soaps
(Made of glycerol + 2 fatty acids + 1
phosphate )
C. Steroids:
 a) lipid hormones
 b) cholesterol
 c) vitamins (Vit. D)

D. Waxes
Functionality
 Fats provide important texture to foods:
 Liquid fat on food is greasy (e.g.fried chicken)
 Emulsified fats give a creamy, rich mouthfeel to
foods (e.g., heavy cream is smoother and richer than
light cream which is "creamier" than milk)
 Semi-crystalline fats are responsible for the plastic
spreadability of butter and margarine
 Largely crystalline fats are hard solids (e.g.,
chocolate)
 Other functionalities
 Aeration
• In production of cakes, cookies & baked goods
• Creaming = fat + sugar, beat
• Air bubbles are incorporated into batter, physically
held by the crystal molecule arrangement in the fat
• Air bubbles become nuclei for gas expansion during
baking, with the no. of nuclei determined by the
mixing, so that a desirable volume and height is
obtained
• Baking heat causes steam/H2O vapour to migrate to
neighboring air bubbles & the steam & the leavening
gases expand during baking due to pressure & cause
the bubbles to expand.
 Crystallisation
• Food fats (whether solid, liquid or semi solid)
contain very small solid fat crystals
• These crystals are composed of a fat’s
TAGs. TAG crystals have FAs that are
inclined at certain angle in their packing fit.
• The 3 predominant crystal forms:
• Alpha – lowest melting pt.
• Beta - highest melting pt.
• Beta prime – intermediate melting pt.
 Emulsification
• Emulsion – heterogeneous system consisting of
one immiscible liquid intimately dispersed in one
another, in the form of droplets with diameter more
than 0.1 micrometer.
• Have minimal stability, which can be enhances by
surfactants/emulsifier
 Flavour
• Fats carry flavor cmpds and also contribute to flavor
directly or indirectly as a result of interaction with
other substances
• Lipid flavor cmpds called terpenoids, e.g. D-
limonene in citrus fruits
 Mouthfeel
• Fats/oils contribute to mouthfeel, an important
sensation
• Fat is a lubricant in the mouth, helping to clear
away food particles from the teeth, tongue &
gums

 Heat transfer
• In deep frying, heat transfer occurs from the heat
source to the food through the frying oil/fat
 Plasticity
• Refers to the physical property of a fat that
describes its softness at a given
temperature.
• Plastic fat = soft & can be deformed, but
cannot flow
• A plastic fat will respond to an external
force by deforming (when squeezed /
spread), but holds its shape on a flat
surface