ELEMENTARY IDEA OF FATS AND OILS

B.Sc. Vth semester

Triglycerides: Esters of glycerol with fatty acids

Fats are solids at room temperature Oils are liquids at room temperature.

Oils contain a larger proportion of the glycerides of lower fatty acids and unsaturated fatty acids while fats contain a larger proportion of the glycerides of higher saturated fatty acids having high melting point.

Fats (solid triglycerides) and an oil (a liquid triglyceride)

General Fatty Acid Structure

O C OH

Carboxyl end Polar head

Long hydrocarbon chain Nonpolar tail

Saturated Fats
Contain no C=C double bonds Generally are solids or semisolids at room temp Animal fat is a major source Should not make up more than 30% of your total fat intake per day

Unsaturated Fats
Contain one or more C=C double bonds Generally are liquids at room temp Vegetable oils are major source

Fatty Acid

Micelle Formation

Saturated Fatty Acids COOH COOH Unsaturated Fatty Acids COOH COOH COOH COOH Oleic Acid Linoleic Acid Linolenic Acid Arachidonic Acid Palmitic acid Stearic Acid

NOTE: Linoleic, linolenic, and aracidonic acids are examples of polyunsaturated fatty acids. Linoleic and linolenic acids are also the two essential fatty acids your body needs.

HOOC

12 C's

CH3

Myristic Acid 14 C's Palmitic Acid 16 C's Stearic Acid 18 C's Oleic Acid 18 C's 1 C=C Linoleic Acid 18 C's 2 C=C Linolenic Acid 18 C's 3 C=C

HOOC

14 C's

CH3 CH3

HOOC

16 C's

HOOC

16C's 1 C=C

CH3

HOOC

16C's 2 C=C

CH3

HOOC

16C's 3 C=C

CH3

Molecular factors affecting Melting Points

Molecular Weight
Myristic Acid Palmitic Acid Stearic Acid 58 oC 63 oC 71 oC

COOH COOH COOH COOH COOH COOH COOH COOH COOH

liquid at room temp

semisolid at room temp

solid at room temp

Degree of unsaturation
Monounsaturated one C=C Polyunsaturated 2 or more C=C Oleic Acid Linoleic Acid Linolenic Acid 16 oC

-5 oC
-11 oC

Saponification Value
Saponification - hydrolysis of ester under alkaline condition. The saponification value of an oil or fat is defined as the number of mg of potassium hydroxide (KOH) required to neutralize the fatty acids resulting from the complete hydrolysis of 1 g of the sample.

Saponification Value Determination

Saponification # --mgs of KOH required to saponify 1 g of fat. 1. 2. 3. 4.
5.

5 g in 250 ml Erlenmeyer. 50 ml KOH (0.5 N) in Erlenmeyer. Boil for saponification. Titrate with HCl (0.5 N) using phenolphthalein. Conduct blank determination.

SP# =

56.1(B -S) x N of HCl Gram of Sample

B - ml of HCl required by Blank. S - ml of HCl required by Sample. N- Factor of 0.5 N HCL.

Iodine Number

The iodine value of an oil or fat is defined as the mass of iodine absorbed by 100 g of the sample. The unsaturated fatty acid residues of the glycerides react with iodine, and thus the iodine value indicates the degree of unsaturation of the fatty acid residues of the glycerides.

It is constant for a particular oil or fat, but depends on the method used. Animal fats (butter, dripping, lard) 30 - 70 Iodine Value

Non-drying oils (olive, almond) 80 - 110 Iodine Value Semi-drying oils (cottonseed, sesame, soya) 80 - 140 Iodine Value Drying oils (linseed, sunflower) 120 - 200 Iodine Value

The iodine value is often most useful in identifying the source of an oil. Generally, the higher iodine values indicate oils and the lower values fats. Iodine values are normally determined using Wigs or Hanus methods.

Determination of Iodine Number

Iodine Value = (ml of Na2S2O3 volume for blank - ml of Na2S2O3 volume for sample) N of Na2S2O3 0.127g/meq 100

Weight of Sample (g)

CH

CH

+ ICl Iodine chloride

CH Cl

CH I

Excess unreacted ICl

ICl I2 + + KI KCl + I2 + 2 NaI

2 Na2 S2 O3

Na2 S4 O6