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Oils and Fats

 
5.1  Oils and Fats
 
Definition of Oils and Fats
Esters produced through the reaction between fatty acids and glycerol (propan-1,2,3-triol).
 
The Difference between Oils and Fats
  • Oils and fats are parts of the dietary requirements for humans that are responsible for supplying energy, providing body temperature insulation and helping with the absorption of important vitamins.
  • At room temperature, fats normally exist in a solid form.
  • Fats in liquid form are known as oils.
  • Fats are usually found in:
    • Meat and butter
  • Various types of oils can be obtained from plants, such as:
    • Palm oil, soybean oil and coconut oil.
  • Fatty acids have very long carbon chains.
  • The characteristics of oils or fats rely on the types of fatty acids involved in the esterification reactions with glycerol.
  • Examples of fatty acids are palmitic acid, stearic acid and linoleic acid.
 
Example of An Esterification Reaction between Fatty Acids with Glycerol to form Fat
  • The reaction between one glycerol molecule and three fatty acid molecules forms one fat molecule.
  • \(R_1\), \(R_2\) and \(R_3\) represent the parts of hydrocarbon chains in fatty acids and fats.
  • \(R_1\), \(R_2\) and \(R_3\) can either be identical or different as shown below:

The diagram shows the example of an esterification reaction between fatty acids with glycerol to form fat.
 
The image is an infographic titled ‘Importance of Fats and Oils in the Body.’ It features a central blue circle with the title, surrounded by four smaller blue circles connected by dotted lines. The smaller circles contain the following points: 1. Provides energy 2. Protects the body from colds 3. Help absorbs vitamin 4. Builds cell membranes and hormones The infographic is branded with the ‘Pandai’ logo at the bottom.
 
Sources of Fatd
  • From animal:
    • Meat
    • Milk
    • Egg
 
Sources of Oils
From Plants 
  • Soy bean
  • Corn
  • Nuts
From Seeds
  • Mustard seeds
  • Sesame seed
  • Sunflower seeds
From the Fruit Filling
  • Olive
  • Palm fruit
 
Difference between Oils and Fats
Aspect Oils Fats
Source From plants From animals
Physical state at room temperature Liquid Solid or semi-solid
Melting point Less than 20℃ More than 20℃
Content of fatty acids High percentage of unsaturated fatty acids High percentage of saturated fatty acids
Example Palm oil Butter
 
Saturated Fats and Unsaturated Fats
  • Saturated fats contain saturated fatty acids, and unsaturated fats contain unsaturated fatty acids.
  • Unsaturated fatty acids have at least one double bond in the carbon chain; whereas saturated fatty acids only have a single covalent bond in the carbon chain.
  • The presence of double bonds causes unsaturated fats to have low melting points and exist as liquids.
 
Saturation Fatty Acids Structural Formula
Saturated Stearic acid The diagram shows the structural formula of stearic acid.
Palmitic acid  The diagram shows the structural formula of palmitic acid.
Unsaturated Oleic acid The diagram shows the structural formula of oleic acid.
Linoleic acid The diagram shows the structural formula of linoleic acid.
 
Unsaturated Fats
  • Made from the reaction of saturated fatty acids with glycerol.
 
Unsaturated Fats Fatty Acids Structural Formula
Tristearin or glyceryl tristearate Stearic acid The diagram shows the structural formula of tristearin or glyceryl tristearate.
Tripalmitin or glyceryl tripalmitate Palmitic acid The diagram shows the structural formula of tripalmitin or glyceryl tripalmitate.
 
Unsaturated Fats
  • Made from the reaction of unsaturated fatty acids with glycerol.
  • Divided into monounsaturated fats and polyunsaturated fats.
 
Unsaturated Fatty Acids Fat Fatty Acids Structural Formula
Monounsaturated fats Triolein or glyceryl trioleate Oleic acid The diagram shows the structural formula of triolein or glyceryl trioleate.
Polyunsaturated fats Trilinolein or glyceryl trilinoleate Linoleic acid The diagram shows the structural formula of trilinolein or glyceryl trilinoleate.
 
The image is an educational graphic explaining the conversion of unsaturated fats to saturated fats. It includes the following points: - The process occurs through an addition reaction with hydrogen. - It is also known as a hydrogenation reaction. - The temperature range for the reaction is 150°C to 200°C. - Nickel is used as a catalyst. The background is blue with red and blue accents on the corners, and there is a logo ‘Pandai’at the bottom right.
 
Effect of Excessive Fats toward Health
  • Excessive fat is dangerous.
  • A high correlation between a diet rich in saturated fats with cardiovascular diseases.
    • Increasing cholesterol level in the body.
    • Cholesterol can make blood vessel harder and narrower.
    • Formation of plague and blocking blood flow.
    • High blood pressure, heart attack and stroke.
 

 

 

 

 

 

 

 

 

The views expressed in the notes here are those of the contributor and don’t necessarily represent the views of pandai.

Oils and Fats

 
5.1  Oils and Fats
 
Definition of Oils and Fats
Esters produced through the reaction between fatty acids and glycerol (propan-1,2,3-triol).
 
The Difference between Oils and Fats
  • Oils and fats are parts of the dietary requirements for humans that are responsible for supplying energy, providing body temperature insulation and helping with the absorption of important vitamins.
  • At room temperature, fats normally exist in a solid form.
  • Fats in liquid form are known as oils.
  • Fats are usually found in:
    • Meat and butter
  • Various types of oils can be obtained from plants, such as:
    • Palm oil, soybean oil and coconut oil.
  • Fatty acids have very long carbon chains.
  • The characteristics of oils or fats rely on the types of fatty acids involved in the esterification reactions with glycerol.
  • Examples of fatty acids are palmitic acid, stearic acid and linoleic acid.
 
Example of An Esterification Reaction between Fatty Acids with Glycerol to form Fat
  • The reaction between one glycerol molecule and three fatty acid molecules forms one fat molecule.
  • \(R_1\), \(R_2\) and \(R_3\) represent the parts of hydrocarbon chains in fatty acids and fats.
  • \(R_1\), \(R_2\) and \(R_3\) can either be identical or different as shown below:

The diagram shows the example of an esterification reaction between fatty acids with glycerol to form fat.
 
The image is an infographic titled ‘Importance of Fats and Oils in the Body.’ It features a central blue circle with the title, surrounded by four smaller blue circles connected by dotted lines. The smaller circles contain the following points: 1. Provides energy 2. Protects the body from colds 3. Help absorbs vitamin 4. Builds cell membranes and hormones The infographic is branded with the ‘Pandai’ logo at the bottom.
 
Sources of Fatd
  • From animal:
    • Meat
    • Milk
    • Egg
 
Sources of Oils
From Plants 
  • Soy bean
  • Corn
  • Nuts
From Seeds
  • Mustard seeds
  • Sesame seed
  • Sunflower seeds
From the Fruit Filling
  • Olive
  • Palm fruit
 
Difference between Oils and Fats
Aspect Oils Fats
Source From plants From animals
Physical state at room temperature Liquid Solid or semi-solid
Melting point Less than 20℃ More than 20℃
Content of fatty acids High percentage of unsaturated fatty acids High percentage of saturated fatty acids
Example Palm oil Butter
 
Saturated Fats and Unsaturated Fats
  • Saturated fats contain saturated fatty acids, and unsaturated fats contain unsaturated fatty acids.
  • Unsaturated fatty acids have at least one double bond in the carbon chain; whereas saturated fatty acids only have a single covalent bond in the carbon chain.
  • The presence of double bonds causes unsaturated fats to have low melting points and exist as liquids.
 
Saturation Fatty Acids Structural Formula
Saturated Stearic acid The diagram shows the structural formula of stearic acid.
Palmitic acid  The diagram shows the structural formula of palmitic acid.
Unsaturated Oleic acid The diagram shows the structural formula of oleic acid.
Linoleic acid The diagram shows the structural formula of linoleic acid.
 
Unsaturated Fats
  • Made from the reaction of saturated fatty acids with glycerol.
 
Unsaturated Fats Fatty Acids Structural Formula
Tristearin or glyceryl tristearate Stearic acid The diagram shows the structural formula of tristearin or glyceryl tristearate.
Tripalmitin or glyceryl tripalmitate Palmitic acid The diagram shows the structural formula of tripalmitin or glyceryl tripalmitate.
 
Unsaturated Fats
  • Made from the reaction of unsaturated fatty acids with glycerol.
  • Divided into monounsaturated fats and polyunsaturated fats.
 
Unsaturated Fatty Acids Fat Fatty Acids Structural Formula
Monounsaturated fats Triolein or glyceryl trioleate Oleic acid The diagram shows the structural formula of triolein or glyceryl trioleate.
Polyunsaturated fats Trilinolein or glyceryl trilinoleate Linoleic acid The diagram shows the structural formula of trilinolein or glyceryl trilinoleate.
 
The image is an educational graphic explaining the conversion of unsaturated fats to saturated fats. It includes the following points: - The process occurs through an addition reaction with hydrogen. - It is also known as a hydrogenation reaction. - The temperature range for the reaction is 150°C to 200°C. - Nickel is used as a catalyst. The background is blue with red and blue accents on the corners, and there is a logo ‘Pandai’at the bottom right.
 
Effect of Excessive Fats toward Health
  • Excessive fat is dangerous.
  • A high correlation between a diet rich in saturated fats with cardiovascular diseases.
    • Increasing cholesterol level in the body.
    • Cholesterol can make blood vessel harder and narrower.
    • Formation of plague and blocking blood flow.
    • High blood pressure, heart attack and stroke.
 

 

 

 

 

 

 

 

 

The views expressed in the notes here are those of the contributor and don’t necessarily represent the views of pandai.
Chapter : Consumers and Industrial Chemistry
Topic : Oils and Fats
Form 5 Chemistry
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