File Name: chemical properties of fats and oils .zip
Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketones , which are objectionable in taste and odor. In certain cases, however, the flavors can be desirable as in aged cheeses. Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation. Three pathways for rancidification are recognized: .
Fats and oils are important for good health. Although fats and oils are not considered a food group, it is recommended that we consume them in small amounts. Fats provide your body with energy and essential fatty acids and enable your body to absorb fat-soluble vitamins A, D, E, K. Oils are needed in the diet in small amounts because they are a major source of vitamin E, which has antioxidant properties. Linolenic acid, an omega-3 fatty acid, and linoleic acid, an omega-6 fatty acid, are essential for health.
This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields. Section I: Oleaginous Seeds and Fruits 1. Preparation of the sample for analysis Determination of the physical characteristics 1. Determination of the impurities 1.
On the other hand, fundamental understanding of the physico-chemical properties of fats and oils is of critical importance in determining their use (Timms, ).
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.
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.
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Handbook of Food Chemistry pp Cite as. Fats and oils are an important dietary component and contribute to the nutritional and sensory quality of foods. This chapter focuses on the chemical composition of fats and oils and how these compositions affect the functional properties of fats and oils in foods. The focus will remain on the most economically and commercially important fats and oils that are widely used as or in food products.
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Chemical Properties of Oils & Fats iodine absorbed by a fat/ g basis). The higher iodine value indicates the greater the degree of unsaturation. temperature, and natural lipolytic enzymes. The acid value represents free fatty acids in fat that were released during hydrolysis.Eloise L. 30.05.2021 at 15:24
Fats and oils are the most abundant lipids in nature.Henedina S. 30.05.2021 at 17:22
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PDF | Classification of Lipids, Properties of Fats and Oils, Fatty Acids,Chemical Reactions of Triglyceride, Functions and Properties of.Nicole M. 31.05.2021 at 13:07