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

4. 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

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

6. Structure of fat
• Fat is made up of glycerides derived from
many different 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

7. 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.

8. Triglycerides Are Esters of Glycerol and
Fatty Acids

9. Types of Fat
1.Saturated
2.Polyunsaturated
3.Monounsaturated

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

12. Mono Unsaturated fatty acid
a. Lowers LDL’s
b. Raises HDL’s
– Food sources:
1. Olives
2. Olive Oil
3. Avocados
4. Peanuts
5. Peanut Oil
6. Canola Oil

13. Oleic acid

14. Poly unsaturated oil
a. Lowers LDL’s
b. Lowers HDL’s
– Food sources:
1. Most Vegetable Oils
2. Corn Oil
3. Soybean Oil
4. Safflower Oil

15. Arachidonic acid

16. 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.

17. 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

18. 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

19. 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]