![Difference
Saturated fat
• Only single bond
• No sudivision
• Solid at room temperature
• Not susceptible to oxidation
and rancidification
• Raises LDL and HDL
Unsaturated fat
• Both single and double bond
• Mono and poly unsaturated
fat
• Liquid at room temperature
• Oxidation and rancidification
on exposure to atmosphere.
• Lower LDL and HDL [poly]
• Lower LDL and increase HDL
[Mono]](https://image.slidesharecdn.com/fatsanoilsintroduction13-201119043116/85/Fats-an-oils-introduction-19-320.jpg)
Fats an oils introduction
- 2. Lipid • Substance which is insoluble in water , that can be extracted from cells by organic solvents of low polarity like ether or chloroform. • Eg: Steroids, terpenes
- 4. Fat • It is important food reserves of the organism which is stored in fat cells of animals or plants. • Liquid fat are called as oils Eg:Corn oil, Cotton seed oil, Palm oil
- 5. Fat- Chemically • It is carboxylic ester derived from the single alcohol glycerol are known as glycerides. • Fats are called as triglycerides.
- 6. Structure of fat • Fat is made up of glycerides derived from many different carboxylic acid. • Fatty acids are straight chain compounds ranging from 3-18 carbon. • The configuration about these double bond is almost invariable Cis rather than the more stable Trans. • There are 9 calories in every gram of fat
- 7. TRANS FAT • Trans fat is a type of unsaturated fats which naturally occurs in animal meat and dairy products in small amounts. • Most of the trans fat is made up of partial hydrogenation of vegetable oils. • Trans fat increase low-density lipoprotein(LDL) levels in the blood. Meanwhile, it decreases the high-density lipoprotein(HDL) levels in the blood. Therefore, trans fat is considered as a risk factor for cardiovascular diseases.
- 8. Triglycerides Are Esters of Glycerol and Fatty Acids
- 10. Saturated fatty acid a. Raises LDL’s b. Raises HDL’s 1. Meat / Animal Sources 2. Poultry Skin 3. Whole Milk & Dairy Products 4. Butter 5. Tropical Oils-(Coconut Oil, Palm Oil, and Palm Kernel Oil) *Although tropical oils are liquid, they contain a high percentage of saturated fatty acids.
- 12. Mono Unsaturated fatty acid a. Lowers LDL’s b. Raises HDL’s – Food sources: 1. Olives 2. Olive Oil 3. Avocados 4. Peanuts 5. Peanut Oil 6. Canola Oil
- 13. Oleic acid
- 14. Poly unsaturated oil a. Lowers LDL’s b. Lowers HDL’s – Food sources: 1. Most Vegetable Oils 2. Corn Oil 3. Soybean Oil 4. Safflower Oil
- 15. Arachidonic acid
- 16. A Good Rule of Thumb… • Fats that are SOLID at room temperature are made up mainly of SATURATED fatty acids. • Fats that are LIQUID at room temperature are made up mainly of UNSATURATED fatty acids.
- 17. Difference Fat • Oily substance found in animal • Mainly composed of saturated fatty acid • Increases the level of cholesterol in blood • Increases the risk of cardiovascular disease oil • I t occur from seed or fruit of plant • Mainly composed of unsaturated fatty acid • Decreases the level of cholesterol in blood • Decreases the risk of cardiovascular disease
- 18. Difference Fat • Solid at room temperature • Type- trans and saturated • Oxidative rancidity is high • Stored in specialised animal cells called adipose tissue oil • Liquid at room temperature • Type Mono and poly unsaturated • Oxidative rancidity is low • Stored in fat granules of plants
- 19. Difference Saturated fat • Only single bond • No sudivision • Solid at room temperature • Not susceptible to oxidation and rancidification • Raises LDL and HDL Unsaturated fat • Both single and double bond • Mono and poly unsaturated fat • Liquid at room temperature • Oxidation and rancidification on exposure to atmosphere. • Lower LDL and HDL [poly] • Lower LDL and increase HDL [Mono]