Lipids/Fats

Lipids

The term “lipid” is applied to a group of

naturally occurring substances
characterized by their insolubility in
water, greasy feel and solubility in some
organic solvents. They occur in the plant
and animal kingdom.
Classifications

Oils and fats: These are esters of fatty

acids and glycerol. Oils are liquid at 200C
while fats are solid .
Classifications

Compound lipids: They contain other

organic compounds in addition to fatty
acids and glycerol
Classifications

Phospholipids (phosphotides): These

contain phosphoric acid and nitrogeneous
base in addition to fatty acids and glycerol
e.g. (lecithin and cephalin)
Classifications

Glycolipid: Compound lipids containing

carbohydrates in combination with fatty
acids and glycerol. e.g: cerebrosides
Waxes
These are esters of
fatty acids and large chain aliphatic
Classifications

Derived Lipids Substances derived from

fat on hydrolysis or by enzyme activities
are called derived lipids. Eg. fatty acids,
alcohol .
Classifications

Fatty acids: Fatty acids in foods and in the

body contain 4-24 carbon fatty acids
Short chain fatty acids- 4-6 carbon atoms
Medium chain fatty acids -8-12 carbon atoms
Long chain fatty acids- more than 12 carbon
atoms.
Fatty acids are divided into
saturated fatty acid and unsaturated fatty
Classifications
Fatty acids:
Saturated fatty acids Saturated fatty acids have all the
carbon atoms in the chain saturated with
hydrogen atoms. eg. Palmitic, stearic,
butyric acids
Unsaturated fatty acids When a double bond is present
between two carbon atoms the fatty acid is
termed as unsaturated fatty acids. eg. Oleic acid
Poly unsaturated fatty acids Three or more double bonds in
a fat is called poly unsaturated fatty acids eg.
Linoleic, linolenic and arachidonic acid
Classifications

Essential Fatty Acids

Nutritionally important fatty acids are
known as essential fatty acids. Since the body
cannot synthesize them the EFA must be supplied to
the body.
Properties of fat

Solubility

 Fats are soluble in ethyl ether, petroleum

ether, acetone, hot alcohol and enzyme. The
quantity of fat present in food materials is
usually determined by extraction with ethyl
ether or petroleum ether.
Properties of fat

Hydrogenation

 Unsaturated fats have a tendency to

combine with hydrogen at the site of
its double bonds. Vegetable fats are
exposed to hydrogen at high
temperature in the presence of an
alkali. Nickel or cobalt is used as a
catalyst e.g. Vanaspati
Properties of fat

Emulsification

 Fat forms a homogeneous mixture with

water it is called emulsification. This
property is made use of in the preparation
of ice cream, mayonnaise.
Properties of fat

Saponification
 The ester linkage of fatty acids with glycerol brings this
process of saponification. Neutral fats are rich in ester
linkage. When neutral fats are heated with sodium or
potassium hydroxide the fat molecules may readily rupture
at the ester linkage. It is thus hydrolyzed into glycerol and
sodium or potassium salts of fatty acids and this is known as
soap. Thus, the formation of soap from the hydrolysis of fat
with heat and alkali is termed as saponification
Properties of fat

Iodine value / number

 This is the measure of the extent of

unsaturated fatty acids present in fats and
oils. It is defined as the number of grams of
iodine absorbed by 100 g of fat. 2 atoms of
iodine are added to each unsaturation linkage.
Properties of fat

Rancidity

 The development of off-flavours in fats is

known as rancidity. There are three main
types of rancidity.

Hydrolytic, Oxidative, Ketonic

Properties of fat

Hydrolytic rancidity

 When fat is hydrolysed by lipase, free fatty

acids are formed. The odours of low molecular
weight fatty acids contribute to the rancidity

Example: Butyric acid. This fatty acid is prevalent in butter.

Properties of fat
Oxidative rancidity
 The oxidation takes place at the unsaturated
linkage (double bond). The addition of oxygen to
the unsaturated linkage results in the formation of
peroxide which on decomposition yields aldehydes
and ketones having pronounced off odor.
We are all familiar with the unpleasant experience of eating peanuts or crisps that
are too old, or with the smell and taste of rancid butter. This is due to oxidation of
the fats and oils in these foods.
Properties of fat

Ketonic rancidity

 It occurs in action of fungi aspergillus, blue

green mould, pencillium on coconut and oil
seeds. It produces tallowy odor.
Coconut rancidity
The End…