Chemistry of Oils and Fats

Description

Fats and oils are triacylglycerols separated by the slightly arbitrary distinction of solid or liquid state at room temperature. In triacylglycerols of vegetable origin, fatty acids esterified onto position 2 significantly differ from those esterified onto positions 1 and 3 – which exhibit little overall difference in substitution pattern, whereas in products of animal origin random substitution seems to predominate.
Fats occur naturally in food and play a significant role in human nutrition. Fats are used to store energy in the body, insulate body tissues, cushion internal organs, and transport fat-soluble vitamins in the blood. Fats also play in an important role in food preparation: They enhance food flavour and food texture, make baked products tender, and conduct heat during cooking.
The main biological function of triglycerides is as a fuel. The normal human body stores sufficient energy in fat for several weeks survival. This storage ability helps the organism deal with unpredictable variations in the food supply. Plants, too, store energy in fats and oils. Oils are particularly common in seeds, where the stored energy helps seedlings during germination, until they can exploit solar energy through photosynthesis.
This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers and nutritionists.