Fats and Oils
Fats and Oils
TCP
FST4826
1
Vegetable oil
• • • • • • • • • •
TCP
Coconut oil Corn oil Cottonseed oil Olive oil Palm kernel oil Palm oil Peanut oil Rapeseed oil Soybean oil Sunflower oil
1. Palm oil 2. Soybean oil 3. Rapeseed oil 4. Sunflower oil 5. Palm kernel oil 6. Cottonseed oil 7. Peanut oil 8. Coconut oil 9. Olive oil 10. Corn oil
FST4826 2
WHAT IS A FAT?
• Chemical units commonly called "triacylglycerols" • “Lipids" - triacylglycerols, mono- and diacylglycerols, phosphatides/phospholipids, cerebrosides, sterols, terpenes, fatty alcohols, fatty acids, fat-soluble vitamins, and other substances. • Salad and cooking oils, shortenings, margarines, salad dressings and food ingredients include palm, soybean, corn, cottonseed, peanut, olive, safflower, sunflower, canola, coconut, palm kernel, lard, and beef tallow.
TCP FST4826 3
IMPORTANCE OF FATS
• Provide the most concentrated source of energy of any foodstuff, supply essential fatty acids (which are precursors for important hormones, the prostaglandins) • Contribute greatly to the feeling of satiety after eating • Carriers for fat soluble vitamins • Serve to make foods more palatable
TCP FST4826 4
CHEMICAL COMPOSITION OF FATS
• Major Component – Triacylglycerol • The Minor Components
– – – – – – – –
TCP
Mono- and Diacylglycerols Free Fatty Acids Phosphatides/ phospholipids Sterols Fatty Alcohols Tocopherols & Tocotrienols Carotenoids and Chlorophyll Vitamins
FST4826 5
Triacylglycerol
TCP
FST4826
6
Mono- and Diacylglycerols
TCP
FST4826
7
Mono- and Diacylglycerols
• Mono- and diacylglycerols are mono- and diesters of fatty acids and glycerol. • Emulsifiers. • They are prepared commercially by the reaction of glycerol and triacylglycerols or by the esterification of glycerol and fatty acids. • Formed in the intestinal tract as a result of the normal digestion of triacylglycerols. • Very minor amounts in both animal fats and vegetable oils.
TCP
FST4826
1
Vegetable oil
• • • • • • • • • •
TCP
Coconut oil Corn oil Cottonseed oil Olive oil Palm kernel oil Palm oil Peanut oil Rapeseed oil Soybean oil Sunflower oil
1. Palm oil 2. Soybean oil 3. Rapeseed oil 4. Sunflower oil 5. Palm kernel oil 6. Cottonseed oil 7. Peanut oil 8. Coconut oil 9. Olive oil 10. Corn oil
FST4826 2
WHAT IS A FAT?
• Chemical units commonly called "triacylglycerols" • “Lipids" - triacylglycerols, mono- and diacylglycerols, phosphatides/phospholipids, cerebrosides, sterols, terpenes, fatty alcohols, fatty acids, fat-soluble vitamins, and other substances. • Salad and cooking oils, shortenings, margarines, salad dressings and food ingredients include palm, soybean, corn, cottonseed, peanut, olive, safflower, sunflower, canola, coconut, palm kernel, lard, and beef tallow.
TCP FST4826 3
IMPORTANCE OF FATS
• Provide the most concentrated source of energy of any foodstuff, supply essential fatty acids (which are precursors for important hormones, the prostaglandins) • Contribute greatly to the feeling of satiety after eating • Carriers for fat soluble vitamins • Serve to make foods more palatable
TCP FST4826 4
CHEMICAL COMPOSITION OF FATS
• Major Component – Triacylglycerol • The Minor Components
– – – – – – – –
TCP
Mono- and Diacylglycerols Free Fatty Acids Phosphatides/ phospholipids Sterols Fatty Alcohols Tocopherols & Tocotrienols Carotenoids and Chlorophyll Vitamins
FST4826 5
Triacylglycerol
TCP
FST4826
6
Mono- and Diacylglycerols
TCP
FST4826
7
Mono- and Diacylglycerols
• Mono- and diacylglycerols are mono- and diesters of fatty acids and glycerol. • Emulsifiers. • They are prepared commercially by the reaction of glycerol and triacylglycerols or by the esterification of glycerol and fatty acids. • Formed in the intestinal tract as a result of the normal digestion of triacylglycerols. • Very minor amounts in both animal fats and vegetable oils.