Fats and oils are water-insoluble compounds consisting of mainly triacylglycerols: three fatty acids esterified to a glycerol molecule. Products are generally called “fats” when they are solid at room temperature and “oils” when they are liquid at room temperature, although the terms are often used interchangeably. Edible fats and oils contribute to the flavor, texture, aroma, and mouthfeel of ...

Chemical composition of plant and animal bodies. Classification, properties and functions of carbohydrates, proteins, fats, mineral and vitamins. The simple chemistry and metabolism of carbohydrates. The simple chemistry and metabolism of proteins The simple chemistry and metabolism of fats. The simple chemistry and metabolism of minerals and vitamins Practicals: Testing of carbohydrates, Acidi...

HAVE BEEN INTERESTED in the blood lipids and lipoproteins in relation to the process of aging and to the incidence of cardiovascular disease. Studies on the serum lipoproteins as measured by the cholesterol distribution in zone electrophoresis and on other changes of the blood lipids with age have been made (1, 2). Recently the effects of the amount and type of fat in the dietary intake on the ...

Biodiesel is usually produced from food-grade vegetable oils that are more expensive than diesel fuel. Therefore, biodiesel produced from food-grade vegetable oil is currently not economically feasible. Waste cooking oils, restaurant grease and animal fats are potential feedstocks for biodiesel. These inexpensive feedstocks represent one-third of the US total fats and oil production, but are cu...

A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats sh...

Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. A groundswell of public sentiment is causing regulatory bodies to ban the use of trans fats in foods. Alternatives to trans fats are needed now in order to preserve the freshness ...