Fats and oil

Fats and oil

• 1.
  Technology of Oiland Fats  Dr. Inam Ur Rahman
• 2.
  What are Fatsand Oil Oil and fats belongs to a group of organic compounds known as lipids
• 3.
  Fats and Oil The main difference between fats and oils is that fats are composed of high amounts of saturated fatty acids which will take a solid form at room temperature whereas oils are composed of mainly unsaturated fatty acids which will take a liquid form at room temperature
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  Ester are basicallyAcids, (H containing substance), flavourings and perfumes, and also used as a solvent in the industry
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  Structures of Fatsand Oils  Fats and oils are called triglycerides (or triacylcylgerols) because they are esters composed of three fatty acid units joined to glycerol, a trihydroxy alcohol
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  Structures of Fatsand Oils A triglyceride is called a fat if it is a solid at 25°C; it is called an oil if it is a liquid at that temperature. These differences in melting points reflect differences in the degree of unsaturation and number of carbon atoms in the constituent fatty acids. Triglycerides obtained from animal sources are usually solids, while those of plant origin are generally oils. Therefore, we commonly speak of animal fats and vegetable oils
• 8.
  Importance of fatsand oils  Prepared edible fats and oils which are sold in pure state  Oils and fats supply calories and essential fats and help your body absorb fat-soluble vitamins such as A, D, E and K. The type of fat is just as important for health as the total amount of fat consumed.
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  Sources of oiland fats  Animal Fats  Butter…. Cows milk  Lard……. Pig  Fish oil  Vegetable oil etc. •Saturated fats are mostly found in animal products such as butter, cheese, whole milk, ice cream, lard and fatty meats. ... •Unsaturated fats come from both animal and plant products. ... •Trans fats are made when vegetable oils are processed
• 10.
  Productions of oiland fats World production of fats and oils is led by Asia. Indonesia is the world's largest producer, and accounts for more than half of the global production of palm oil. China ranks second in total world production of fats and oils in 2018, and is a larger producer of soybean and canola oils Pakistan Palm oil constitutes 80pc of Pakistan's imports and the rest is soybean and olive oil. Around 75pc of palm oil is imported from Malaysia and Indonesia, and soybean oil from the US and Brazil
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  Uses of fatsand oils . Food applications/uses Consumed in butter, cooking oils . Industrial uses soaps, personal care products, biodiesel, paints, lubricants, and greases.
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  Identification/Characteristics of natural fatsand oils  1- physical properties  2- chemical properties Fats and oils are colorless, odorless, and tasteless
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  Chemical Properties A numberof chemical tests have been evolved during the years of study of oils and fats which are based on the partial determination of the chemical composition of the oil or fat .
• 14.
  The Saponification number isdefined as the number of milligrams of potassium hydroxide (KOH) or NaOH required to saponify g. of fat or oil. 1 Fats + Alkali = Glycerol and Soap
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  iodine number is thenumber of grams of iodine or iodine compounds absorbed by 100 g. of fat.
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  The Acetyl Value isa measure of the amount of hydroxyl fatty acids present in a fat . PHYSICAL AND CHEMICAL PROPERTIES By the use of the physical constants and the chemical methods it is possible to differentiate and identify natural oils and fats .
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  Flavor changes infats and oils When fats and oils are stored they undergo flavor changes which markedly influence their market value.
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  Thank you