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Understanding Fats and Oils: Composition and Characteristics

Discover the composition and characteristics of fats and oils, including animal fats like lard and suet, and vegetable oils like sunflower, coconut, and olive oil. Learn how the presence of different bonds affects their physical properties.

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Understanding Fats and Oils: Composition and Characteristics

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  1. Malcolm Stephens

  2. sunflower oil coconut oil cod liver oil whale oil lard suet Naturally occuring Animalfat Vegetableoil Marine oil

  3. Fats and oils are built from an alcohol with three -O-H groups. glycerol Systematic name is propane-1,2,3-triol

  4. The other components of fat molecules are carboxylic acids such as Stearic acid Systematic name is octadecanoic acid

  5. Fats are mainly built from carboxylic acids with C-C single bonds. Stearic acid in beef fat notice that with only C-C bonds the molecule is “straight”

  6. Oils have some C=C bonds in the carboxylic acids from which they are made. Oleic acid in olive oil notice that the shape of the molecule is distorted by the C=C bond

  7. Fat Fat molecules pack together tightly, making fats solid at room temperature. Double bonds in oil make the molecule less compact. Oil Less tightly packed molecules make oils liquid because the bonds between molecules are weaker.

  8. In practice both fats and oils are mixtures of esters containing both saturated and unsaturated compounds. Beef Fat Olive oil In general oils have a higher proportion of unsaturated molecules.

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