File Name: physical properties of fats and oils .zip
The analysis of the physical properties of oils and fats allows us to understand the behavior and characteristics of these elements, as well as their differences. For this, the crystallization, the melting point, the viscosity, the refractive index, the density, the solubility, the plasticity and the emulsifying capacity will be analyzed. Here we provide more detail on each of these.
Structuring Fat Foods
The physical properties of fats and oils have been the subject of longstanding research efforts both in the academic world and in industrial research. Academic research has mainly been involved with fundamental studies often on pure triacylglycerols or simple mixtures of known composition. The edible fats industry, on the other hand, is often involved in the study of complex fat blends with the aim of tailoring their properties to suit specific applications in food products, and to control stability and shelf-life. Fractionation, hardening, interesterification, emulsification, crystallization and creaming are the most important processes for the production of a variety of fat based products such as margarines, halvarines, mayonnaise, creams, chocolate, speciality fats and table oils. Unable to display preview.
Fats and oils are the most abundant lipids in nature. They provide energy for living organisms, insulate body organs, and transport fat-soluble vitamins through the blood. Fats and oils are called triglycerides or triacylcylgerols because they are esters composed of three fatty acid units joined to glycerol , a trihydroxy alcohol:. If all three OH groups on the glycerol molecule are esterified with the same fatty acid, the resulting ester is called a simple triglyceride. Although simple triglycerides have been synthesized in the laboratory, they rarely occur in nature.
Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification. The main goal of the present research was to evaluate the physical properties of blends of lard and soybean oil modified by enzymatic interesterification catalyzed by two different commercial microbial lipases, viz. Pure lard exhibited a softening point of ca. This result was most likely due to the sn -1,3-specificity of M10 lipase. Pure lard displayed a lower SFC after interesterification, and M10 lipase proved to be more effective than AY30 lipase. The non-interesterified lard had a SFC of
17.2: Fats and Oils
Food Industry. Food fat provides taste, consistency, and helps us feel full. Fat is a major source of energy for the body, and aids in the absorption of lipid soluble substances including vitamins A, D, E, and K. Dietary fat is essential for normal growth, development, and maintenance, and serves a number of important functions. Increasing evidence indicates that fatty acids and their derived substances may mediate critical cellular events, including activation and expression of genes, and regulation of cellular signaling [ 1 ].
Physical Properties of Fats and Oils
To make this information easier to digest, the review is divided over two parts; the first, the current article, explains the Basics of dietary fats. It clarifies what dietary fats are, how fats differ from a molecular perspective, which roles they play in the human body briefly , and the importance of fats in food technology. The second part is a review of the scientific literature on Dietary fats and health.
Although natural fats consist primarily of glycerides, they contain many other lipids in minor quantities. Corn oil , for example, may contain glycerides plus phospholipids, glycolipids, phosphoinositides phospholipids containing inositol , many isomers of sitosterol and stigmasterol plant steroids , several tocopherols vitamin E , vitamin A , waxes, unsaturated hydrocarbons such as squalene, and dozens of carotenoids and chlorophyll compounds , as well as many products of decomposition, hydrolysis, oxidation, and polymerization of any of the natural constituents. Fatty acids contribute from 94 to 96 percent of the total weight of various fats and oils. Because of their preponderant weight in the glyceride molecules and also because they comprise the reactive portion of the molecules, the fatty acids influence greatly both the physical and chemical character of glycerides. Fats vary widely in complexity; some contain only a few component acids, and at the other extreme more than different fatty acids have been identified in butterfat , although many are present in only trace quantities.
This is an essential reference tool for professionals interested in the quality, trade, and authenticity of oils and fats. Values for significant properties and important low-level constituents of nearly fats and oils are provided including the following parameters where available: Specific Gravity, Refractive Index, Iodine and Saponification Value, Titer, and Fatty Acid, Tocopherol, Tocotrienol, Sterol, and Triglyceride Composition. Sorry, this item can only be purchased by current members. For customers outside of the United States Due to shipping and customs restrictions related to the novel coronavirus COVID , please contact your customs authority to ensure you will be able to receive your order without delays or restrictions. If you need assistance please contact Karen Kesler Email: karen.
In nutrition , biology , and chemistry , fat usually means any ester of fatty acids , or a mixture of such compounds ; most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides triple esters of glycerol , that are the main components of vegetable oils and of fatty tissue in animals;  or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. The term may also be used more broadly as a synonym of lipid -- any substance of biological relevance, composed of carbon , hydrogen , or oxygen , that is insoluble in water but soluble in non-polar solvents.