Components in fats and oils

Characterization of fats and oils

Chemically all fats and oils are esters of glycerine and fatty acids;
nevertheless , the physical properties of natural fats and oils vary
widely.
The chemical and physical properties of fats and oils are largely
determined by
the fatty acids that they contain
their position within the triacylglycerol molecule
the proportion of the fatty acids(it varies widely)
The triglycerol structure vary for each individual fat and oil.

Fats and oils are commonly referred to as triglycerides because the

gylcerin molecule has three hydroxyl groups where a fatty acid can
be attached. All triglycerides have the same glycerin unit, so it is the
faaty acids that contribute the different properties.
Classification of fatty acids according to their degree of saturation
and unsaturation and considering the notation ".
 Fatty acids
The fatty acid components are distinguished in three ways:
Chain length
Number and position of the double bonds
Position of the fatty acids within the glycerol molecule

Variations in these characteristics are responsible for the chemical and

physical differences experienced with edible fats and oils

The fatty acid carbon-lengths vary between 4 and 24 carbon atoms with
upto three double bonds

The most prevalent saturated fatty acids are lauric (C-12:0), myristic
acid (C-14:0), palmitic (C-16:0), stearic (C-18:0), arachidic (C-20:0)
 Triglyceride structure
Triglycerides with three identical fatty acids are called monoacid
triglycerides
Triglycerides containing more than one type of fatty acid are called
mixed triglycerides
A mixed triglyceride containing three different fatty acids has three
regioisomeric forms and 6 stereoisomeric forms, depending on
which fatty acid is in the middle or beta position (sn-2)of the glycerol
portion of the molecule and which fatty acids are in the alpha or
outer positions (sn-1 and sn-3).
The distribution of fatty acids is considered to be nonrandom when
the saturated fatty acids are positioned predominantly in the sn-1 or
sn-3 positions and the unsaturated fatty acids are positioned
predominantly in the sn-2 position.
Fatty acid composition of natural fats and oils vary between plant
and animal species and also within the same species.
Consumption of trans-fatty acids is not much safe as it can be
responsible for cardiovascular disease.

Another issue is the resemblance of trans-fatty acid with saturated fatty

acids in their structure which can interrupt many biochemical reactions.
Phospholipids