1 / 9

Understanding Oils and Fats: Chemical Structure and Properties

Explore the chemical structure and properties of oils and fats, essential for storing energy in living organisms. Learn about triglycerides, fatty acids, and the processes involved in converting oil to fat. Discover the impact of saturated and unsaturated fats on health and find out how natural oils are processed to create products like margarine.

vangilder
Download Presentation

Understanding Oils and Fats: Chemical Structure and Properties

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Oils and Fats

  2. Chemical structure. • Oils and fats – important for storing chemical energy in living things. • Oils are liquids – fats are solids. • Made from esters of propane-1,2,3,triol (glycerol) + long chain carboxylic acids RCOOH.

  3. Table 11 Common fatty acids

  4. Types of triesters • Triesters (triglycerides)– 3 carboxylic acids react with triol. • Mixed triesters – three acid groups, not all alike often found in natural oils and fats.

  5. Fats and fatty acids. • Unbranched hydrocarbon chains. • Called fatty acids – occur in fats!!! • Fully unsaturated / 3 or 4 double bonds. • Still known by old names – systematic names too long. • Thought to cause blockage of blood vessels and heart disease, especially the saturated ones.

  6. Fat facts! • Natural oils and fats are mixtures of triesters. • Can be split up by hydrolysis, heat with conc. NaOH. • Triester + NaOH  glycerol + sodium salt of acid • Basis of soap manufacture eg. “Palmolive” • Convert sodium salts to free acids by adding dil. HCl or other mineral acid.

  7. Solid or...? • Fatty acids present in mixture affect the properties. • Saturated triglycerides pack closely together. • Attractive forces - higher melting point.

  8. …or Liquid? • Unsaturated triglyceride molecules cannot pack closely together because of cis double bonds - causes kinks! • Intermolecular forces are weaker. • Less energy needed to separate molecules - lower melting point.

  9. Fat free milk Hydrogen Oil mixture Margarine Refiner Hydrogenation Blender Emulsifier Catalyst Flavourings etc. Processes involved Chemicals involved Converting oil to fat. • Most natural oils need processing to make them fit for use. • Hydrogenation of unsaturated oils - make margarine. • Controlled hydrogenation makes oils more solid. • Pass H2 through heated oil - nickel catalyst. • Add flavourings, salt, vitamins etc.

More Related