For an understanding of the place of fats and oils in the diet and in the arts, some elementary knowledge of their chemical and physical properties is essential. The physical characteristics substantially influence the properties of use of oils and fats. Shortenings are fats that provide specific functional properties. View the article pdf and any associated supplements and figures for a period of 48 hours. Physical and chemical characteristics of oils, fats, and waxes, champaign, illinois, aocs press, 2006. These include density, colour, melting point, solid fat content, cloud point and cold test, smoke point, flash point and combustion point, polymorphism triglycerides in several forms and refractive index for hydrogenation. Main components of acids oils are fatty acids, neutral oil. The higher iodine value indicates the greater the degree of unsaturation.
Since 1994, meadow lea foods has supported independent, investigatorinitiated research at the. Composition, structure, physical data, and chemical reactions. Thermophysical properties of fats and oils request pdf. Physical and chemical properties of oils, fats, and waxes is a reference tool for the professional responsible for quality, trade, and authenticity of oils and fats. The physical properties of fats and oils have been the subject of longstanding research efforts both in the academic world and in industrial research fats and oils are the most abundant lipids in nature. They are insoluble in water but soluble in organic solvents such as ether, chloroform and benzene. A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. It has been accepted for inclusion in masters theses 1911. Fundamental understanding of the crystallization of oils and fats. Physicochemical properties determine in large extent the application of fats and oils, considering products formulation, and the design of equipment and processes in the food industry. Exploring the physicochemical properties of fats and oils.
Influence of fat and oil type on the yield, physico. Physical properties of oils and mixtures of oils springerlink. Dec 01, 2000 physical properties of fats, oils and emulsifiers provides an overview of the principles of fat crystallisation and the application of the fundamental principles of food systems. This book is divided into 16 chapters and an index, and is based on a conference entitled the physical properties physical properties subject category. Fats are one of the three main macronutrients, along with carbohydrates and proteins. It defines some of these properties and describes their practical applications. The global trend in fat and oil consumption has already changed as oilprocessed foods are more in demand and oil mills and refineries are expanding alade et al. For a complete understanding of oils and fats processing, knowledge of the physical properties is also important. Miscellaneous see more details with application to foods. Food fats and oils institute of shortening and edible oils 19 f street nw, suite 600 washington, dc 20004 phone 2027837960 fax 20239367. Feb 01, 2006 chemistry of oils and fats sources, composition, properties and uses chemistry of oils and fats sources, composition, properties and uses gordon, michael h. Physical properties of fats, oils, and emulsifiers.
Request pdf thermophysical properties of fats and oils thermophysical properties of butter, hydrogenated fat, palm oil, coconut oil, sunflower oil, and groundnut oil were examined. The functional properties of fats and oils a richness of. Physical properties of oil specific gravitythe specific gravity of a substance is a comparison of its density to that of water. A part of the importance of fats and oils derives from the functional properties that they confer to the foods. More information is available for palm oil than for the other two.
Fats and oils are colorless, odorless, and tasteless. Composition, structure, physical data, and chemical. The melting profile of fats and oils influences the incorporation of air, rheology, mouthfeel, shelf life and other quality parameters of food products. Determination of physicochemical constants of fats and. Study of physicochemical properties of edible oil and. Academic research has mainly been involved with fundamental studies often on pure triacylglycerols or simple mixtures of. The functional properties of fats and oils a richness of diversity a part of the importance of fats and oils derives from the functional properties that they confer to the foods. Fats and oils article about fats and oils by the free. Moisture content of oils and fats is the loss in mass of the sample on heating.
Effects of some major fats and oils such as butter, bakery fat, hydrogenated fat, lard, margarine, palm oil, sunflower oil, coconut oil, and soybean. Wright and others published physical properties of fats and oils find, read and cite all the research you need on researchgate. The physical properties of fats and oils have been the subject of longstanding research efforts both in the academic world and in industrial research. Using the gas chromatography gc method, linoleic acid 57. Biochemical and bioactive properties of fats and oils. This book is divided into 16 chapters and an index, and is based on a conference entitled the physical properties of fats, oils and emulsifiers with application to foods. This is an essential reference tool for professionals interested in the quality, trade, and authenticity of oils and fats. About 79% of the over 100 million tonnes of edible oils and fats produced worldwide annually are derived from plant sources. The main function of dietary fats and oils is to provide energy and essential fatty acids to the body. When treated with superheated steam, inorganic acids, or alkali, fats undergo hydrolysis saponification, with the formation of glycerol and fatty acids or their salts. A comprehensive understanding of the physical properties of fats, oils and emulsifiers is essential to help the food processing industry meet consumer needs for.
The term specific gravity is used to denote the ratio between the weight of a substance and the weight of an equal volume of water. Chemistry of oils and fats sources, composition, properties and uses chemistry of oils and fats sources, composition, properties and uses gordon, michael h. The quantity of oils or fats is assessed by the following methods. Most introductory texts tend to have a strong emphasis. The facts was prepared by michael james and les cleland using an educational grant from a research funding program established by meadow lea foods ltd. Contrary to what you might expect, pure fats and oils are colorless, odorless, and tasteless. Physical and chemical characteristics of oils, fats, and. Danielova department of technical microbiology and biochemistry, slovak technical university, 880 37 bratislava. 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. Physical properties of fats and oils are amongst the most imperative properties that specify freshness and quality of the fats and oils as well as their functionality in food products. Utilizing biotechnology in producing fats and oils with various nutritional properties. Inedible vegetable oils include processed linseed oil and castor oil used in lubricants, paints, cosmetics and other industrial applications.
Determination of physicochemical constants of fats and oils from the composition of their fatty acids using gas liquid chromatography and constructed alignment chart v. Advances in our understanding of the structure and functionality of. Fats and oils foods technology agriculture information. Sources, composition, properties and uses discusses their major food and nonfood uses and explains how the consumption of these fats affect health and wellbeing in both quantitative and qualitative terms. Consumption of saturated fat over polyunsaturated oil has been clearly shown to. Fats and oils structure and function update 20100601. Ester cleavage the ester bonds in fat can undergo a variety of splitting reactions. Influence of fat and oil type on the yield, physicochemical. Chemistry of oils and fats sources, composition, properties. Samples which come from natural sources have a very complex composition, but the key parameters that need to be determined are typically the average chain length of the fatty acids and the extent of saturation.
The chapters give detailed coverage of the following areas. Physicochemical, rheological and functional properties of fats and. Academic research has mainly been involved with fundamental studies often on pure triacylglycerols or simple mixtures of known composition. Lipids are relatively insoluble in water because their large nonpolar region. Fatty acid com position and microstructure properties of six fats and oils butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil were analyzed. The types of fats and oils used in formulations have specific impacts on sensory, nutritional and functional aspects of finished products. The facts is intended as a readily accessible resource to assist dietitians, nutritionists. To retard rancidity keep oils and fats in cool place and protect from light and air. All the naturally occurring fats and oils have a specific gravity of less than 1. This article discusses the importance of the physical properties of oils and fats. When fats contain high proportion of saturated fatty acids such as palmitic and stearic acids. The properties of mixtures of the oils also are considered, especially mixtures of palm and palm kernel oils in which a eutectic interaction occurs.
Fats and oils are mainly composed of fatty acids esterified to glycerol in the form of triacylglycerols. American oil chemists society press, champaign, il, 2000. The third edition of physical and chemical characteristics of oils, fats, and waxes includes updated material as well as 25% more new content. Physical and chemical characteristics of oils, fats, and waxes. Nov 01, 2017 the main objective of this study was to compare the yield, physicochemical properties, and microstructure of laboratoryprepared fat, oil, and grease fog deposits produced from various fats and oils. Our expertise in crystallization and microstructure of fats including processing methods contributes to an important body of. His work concentrates on the physical properties of lipidic materials in foods. Oils and fats are liquids or solids having a greasy feel. Physical and chemical characteristics of oils, fats, and waxes, champaign, illinois, aocs press, 2006 red manuel des corps gras, afceg, paris 1992. Utilizing biotechnology in producing fats and oils with. Physical description 1 online resource viii, 237 pages online. Fats and oils are insoluble in water and readily soluble in organic solvents.
When pure, they are colourless, odourless and tasteless. This is a consequence of their chemical nature and. Properties see more details of fats, oils and emulsifiers emulsifiers subject category. This is a consequence of their chemical nature and structural features. It is intended for use by consumers, nutritionists, dieticians, physicians, food technologists, food industry representatives, students, teachers, and others having an interest in dietary fats and oils. Fats and oils, collectively called lipids, impart lubricity, which improves food texture. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat. Defining lipids from several general and detailed perspectives, chemistry of oils and fats.
Determination of physicochemical constants of fats and oils. The way cocoa butter melts on the tongue gives chocolate its unique sensual properties. Physical properties of fats, oils and emulsifiers provides an overview of the principles of fat crystallisation and the application of the fundamental principles of food systems. The characteristic colors, odors, and flavors that we associate with some of them are imparted by foreign substances that are lipid soluble and have been absorbed by these lipids.
Results and discussion the quality of corn and mustard oils was analyzed by evaluating physicochemical properties such as density, viscosity, boiling point, peroxide, iodine and saponi. Fats and oils are categorized according to the number and bonding of the carbon. The texture of products such as chocolate, shortenings, and especially butter is determined by the concentration, morphology, and interactions of fat crystals. Physical properties of fats and oils contrary to what you might expect, pure fats and oils are colorless, odorless, and tasteless. Oils and fats from the fats and oils obtained from natural resources, the majority of them are used directly or just after re. Common saturated fatty acids in food fats and oils. In particular, the ratio of omega6 to omega3 acids should be between 5 and 10 to 1 or less. For this, the crystallization, the melting point, the viscosity, the refractive index, the density, the solubility. Usually the weights are compared at the same temperature. The other method to determine the physical properties of fat and oil is by specific gravity. Recently, fao 2016 forecasted a 45% increase in global fatsoils production and 3% dynamic growth in fatsoils consumption for the years 20162017. Our research focuses on developing new strategies for improving human nutrition by eliminating trans fats and lowering saturated fats in processed foods.