Chemical Evaluation of Saturated Fats and Unsaturated Oils

Fats and oils are in the category of lipids containing coarsely hydrophobic molecules (repellent from the water). They are believed to have some biological characteristics including energy saving and some chemical functions of plasma membrane.



Production of fats and oils involves reaction of three ester molecules (reactants of alcohol and acid) known as triglyceride; hydrolyzed with water to produce fatty acids and glycerol. Fatty acids maybe present in the esterification reaction or extracted from vegetable oils or animal fats.

Chemical structure of fatty acids is identified by carbon chains which are generally quantified from four to 28 carbons (even numbers of un-branched tail of carbons). Fatty acids are classified as either saturated or unsaturated forms.

Saturated fatty acids

Saturated fatty acids comprise carboxylic acids within a long chain (12 to 24 carbons) with no double bond structure; therefore they can be easily saturated with hydrogen atoms. Saturated fats are basically solid at ambient temperature and have more stability in terms of their resistance to oxygenation (rancidity).
Saturated fat content products have been widely used in food industry derived from various sources:

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