Fats an oils introduction

fats and oil introduction

1. FATS AND OILS

2. Lipid Substance which is insoluble in water , that can be extracted from cells by organic solvents of low polarity like ether or chloroform. Eg : Steroids, terpenes

3. Fat It is important food reserves of the organism which is stored in fat cells of animals or plants. Liquid fat are called as oils Eg:Corn oil, Cotton seed oil, Palm oil

4. Fat- Chemically It is carboxylic ester derived from the single alcohol glycerol are known as glycerides. Fats are called as triglycerides.

5. Structure of fat Fat is made up of glycerides derived from many diffe r ent carboxylic acid. Fatty acids are straight chain compounds ranging from 3-18 carbon. The configuration about these double bond is almost invariable Cis rather than the more stable Trans. There are 9 calories in every gram of fat

6. TRANS FAT Trans fat is a type of unsaturated fats which naturally occurs in animal meat and dairy products in small amounts. Most of the trans fat is made up of partial hydrogenation of vegetable oils. Trans fat increase   low-density lipoprotein(LDL) levels in the blood. Meanwhile, it decreases the high-density lipoprotein(HDL) levels in the blood. Therefore, trans fat is considered as a risk factor for cardiovascular diseases.

7. Triglycerides Are Esters of Glycerol and Fatty Acids

8. Types of Fat Saturated Polyunsaturated Monounsaturated

9. Saturated fatty acid Raises LDL’s Raises HDL’s Meat / Animal Sources Poultry Skin Whole Milk & Dairy Products Butter Tropical Oils-(Coconut Oil, Palm Oil, and Palm Kernel Oil) *Although tropical oils are liquid, they contain a high percentage of saturated fatty acids.

10. Mono Unsaturated fatty acid Lowers LDL’s Raises HDL’s Food sources: Olives Olive Oil Avocados Peanuts Peanut Oil Canola Oil

11. Oleic acid

12. Poly unsaturated oil Lowers LDL’s Lowers HDL’s Food sources: Most Vegetable Oils Corn Oil Soybean Oil Safflower Oil

13. Arachidonic acid

14. A Good Rule of Thumb… Fats that are SOLID at room temperature are made up mainly of SATURATED fatty acids. Fats that are LIQUID at room temperature are made up mainly of UNSATURATED fatty acids.

15. Difference Fat Oily substance found in animal Mainly composed of saturated fatty acid Increases the level of cholesterol in blood Increases the risk of cardiovascular disease oil I t occur from seed or fruit of plant Mainly composed of unsaturated fatty acid Decreases the level of cholesterol in blood Decreases the risk of cardiovascular disease

16. Difference Fat Solid at room temperature Type- trans and saturated Oxidative rancidity is high Stored in specialised animal cells called adipose tissue oil Liquid at room temperature Type Mono and poly unsaturated Oxidative rancidity is low Stored in fat granules of plants

17. Difference Saturated fat Only single bond No sudivision Solid at room temperature Not susceptible to oxidation and rancidification Raises LDL and HDL Unsaturated fat Both single and double bond Mono and poly unsaturated fat Liquid at room temperature Oxidation and rancidification on exposure to atmosphere. Lower LDL and HDL [poly] Lower LDL and increase HDL [Mono]