LIPIDS

A group of fatty
substances, including
triglycerides and
cholesterol, that are
soluble in fat, not water,
and that provide a rich
source of energy and
structure to cells.
• Fats and Oils are the most common Lipids found in
nature.

• They are distributed both in the plant as well as

animal kingdom.

• Fats: Solid at room temperature and usually from

animal kingdom
• Exception: Fish Oils

• Oils: Liquid at room temperature and usually from

the plant kingdom
• Exception: Coconut and Palm Oil
• Lipids are characterized by-

• - their insolubility in water

• - solubility in solvents like Alcohol, Benzene.

• - a greasy feel

• Lipids are the most concentrated sources of

energy in the diet
• Lipids are composed of Carbon, Hydrogen and
Oxygen
• Lipids are esters of Fatty Acids + Glycerol
• Saturated Fatty Acids:
• A fatty acid carrying the maximum possible number
of hydrogen atom
• These are fatty acids in which each carbon atom in
the chain has 2 hydrogen atoms attached to it.
• Ex: Stearic acid – 18-carbon, saturated

Unsaturated Fatty Acids:

• These are fatty acids in which a hydrogen atom is
missing from each of the adjoining “C” atoms and
replaced by a double bond.
• Based on the number of double bonds, fatty acids can be
either-

• Monounsaturated fatty acids- a fatty acid that lacks two

hydrogen atoms and has one double bond between carbons.
Eg. Oleic Acid (found in Olive & Canola Oils)

• Polyunsaturated fatty acids- a fatty acid that lacks four or

more hydrogen atoms and has two or more double bonds
between carbons. Eg. Linoleic, Linolenic Acid, etc. (found in
Corn, Soya bean, Sunflower Oils, etc..)
 • Oleic acid – 18-carbon, monounsaturated

Linoleic acid – 18-carbon, polyunsaturated

All food fats contain a mixture of saturated

and unsaturated fatty acids.
• What are:
• Mono-glycerides
• Di-glycerides
• Tri-glycerides

• The major form of lipid in food and in the body; it is

made of three fatty acids attached to a glycerol
backbone

• Over 90% of Lipids in our body and in our food are

in the form of Triglycerides.

• Adipose Tissue consists mainly of Triglycerides.

Stored in the subcutaneous tissue, abdominal
cavity, surrounding the organs, etc.
Triglyceride

GLYCEROL
Fatty Acid
Fatty Acid
Fatty Acid
 Classification of Lipids
• SIMPLE LIPIDS: Esters of Fatty Acids & Glycerol.
E.g. Fats and Oils (Triglycerides)

• COMPOUND LIPIDS: Esters of Fatty Acids and Glycerol with

other compounds like CHO, Phosphates, Nitrogen, etc.
• E.g. Glycolipids, Phospholipids, Lipoproteins, etc.

• DERIVED LIPIDS: Fat like substances obtained from simple &

compound lipids and fatty acids.
• E.g. Cholesterol
 Cholesterol
• Pure Cholesterol is an odorless, white, waxy, powdery substance.

• You cannot see it or feel its taste in the foods.

• Found only in foods of animal origin.

• Example: Egg Yolk, Meat, Poultry, Fish, Organ meats, Milk &
Milk Products

• Cholesterol is synthesized by the liver to meet specific needs,

regardless of intake.

• Concentration of cholesterol is high in the liver, brain, nerves.

 Functions of Cholesterol
• Vital component of cell membranes

• Present in significant amounts in the brain and nerve

tissues, muscles, skin, liver and skeleton.

• Helps in the synthesis of Vitamin D and many

hormones

• Helps in the synthesis of bile acids

• We take in about 200 to 400 mgs of cholesterol daily in food and the
liver also makes cholesterol (about 700 milligrams), therefore it is
not an essential nutrient.

• What affects cholesterol levels?

• Saturated fat, trans fat, and cholesterol in diet

• Mono- and polyunsaturated fat in diet
• Weight and physical activity
• Age and gender
• Heredity
 Lipoproteins
Clusters of lipids associated
with proteins that serve as
transport vehicles for lipids in
the lymph and blood.

Lipid protein complexes are

called “ Lipoproteins”.

Lipoproteins are of 4 types:

Chylomicrons
VLDL
LDL
HDL
 Low-density lipoproteins (LDL)
• Made from VLDL after they have donated many of their
triglycerides to body cells
• Chief carriers of Cholesterol
• Contain up to 45% cholesterol; 10% TGs; 20% phospholipids and
25% proteins
• Diets rich in saturated fats Increased level of cholesterol in the
blood high level of “LDL”
• High level of LDL Increased risk of coronary heart diseases
• LDL transports cholesterol from the liver to the arteries and deposits
it there leading to a high risk of
• Atherosclerosis / Coronary Heart Diseases
 High-density lipoproteins (HDL)
• Contain 50% proteins; 15% cholesterol; 5% TGs; 30% phospholipids
• HDL have a protective effect and are frequently referred to as
“scavengers of cholesterol”
• Carry cholesterol away from the arteries to the liver for disposal / re-
use
• So, a high level of HDL is desirable. Decreases the risk of Coronary
Heart Diseases (CHD)
• A person who exercises regularly, has normal / optimum weight
according to age & height and does not smoke will have a high
level of HDL and reduced risk of Atherosclerosis and CHD
 Functions of Lipids
• Body Composition
• Energy Giving
• Satiety
• Palatability
• Carriers of fat soluble vitamins
• Provide Essential Fatty Acids
• Insulation and Padding
1. Body Composition:

• Lipids comprise 15% of normal weight in men and 25% of normal

weight in women
• Adipose tissue consists principally of Triglycerides. Stored in the
abdominal cavity, sub-cutaneous tissue, around the organs, etc..
• Cell membranes also contain Lipids

2. Energy Giving:

• Most concentrated sources of energy. Primary function of lipids.

• 1gm FAT 9 kcals
• Ideal forms in which to store energy
• Adipose cells can increase up to 50 times in weight and store loads
of fat.
• Fat stores are larger reserves of energy in times of starvation or
illness.
Fat cell Development
• 3. Satiety:

• Fats reduce gastric motility and remain in the stomach longer.

So, the onset of hunger sensations is delayed.
• Diets having generous amounts of fats/oils are called rich or
satisfying as they give a feeling of fullness i.e. have a high
satiety value

• 4. Palatability:
• In foods, fats enhance taste, flavor, aroma, crispness,
tenderness

• 5. Fats are carriers of Fat Soluble Vitamins A, D, E and K

• 6. Provide Essential Fatty Acids:

• Essential fatty acids perform various important functions in the

body.

• 7. Insulation, Padding and Lubrication:

• The subcutaneous layer of fat is an effective insulator helping

to maintain body temperature
• Vital organs such as Heart, Kidney, Liver, etc. are protected
against minor injuries by a padding of fat.
• Fats act as lubricants in the GIT to a certain extent.
 ESSENTIAL FATTY ACIDS

• Cannot be synthesized by the body, so should be supplied

through the diet daily.
• There are 2 Essential Fatty Acids-

• LINOLEIC ACID:
• It is a Polyunsaturated Fatty Acid containing 2 double bonds
• Also called as Omega-6 or (n-6)PUFA because the first double
bond appears after the 6th carbon in the chain
• Found in corn, soybean, safflower oil, nuts, whole grains
 Linolenic Acid

• Polyunsaturated Fatty Acid with 3 double bonds

• Also called as Omega-3 or (n-3)PUFA because the first double

bond appears after the 3rd carbon in the chain

• Found in some vegetable oils like Canola, Walnut, Soya bean

as well as Margarines made from these oils

• Salmon, Tuna, Sardines are also good sources of Linolenic

Acid
Essential Fatty Acids
 Functions of Essential Fatty Acids

• Important for formation and maintenance of cell membranes

• Important role in immune system function

• Important for fetal growth and also during early years of

development

• Contribute Lipids to the brain and nerves

 Digestion of Lipids
• Fats are presented to the digestive tract in the form of
Triglycerides, Cholesterol, etc.
• Stomach: Insignificant action on Lipids
• Small Intestine: Release of Bile from Gall Bladder
Helps to emulsify Fats so that enzyme action becomes more
efficient.
• EMULSIFIED FAT
• Action of Intestinal and Pancreatic Lipase
• BREAKDOWN TO DI-GLYCERIDES,
MONOGLYCERIDES, FATTY ACIDS + GLYCEROL
Fat Digestion
 FATS & DISEASES
• OBESITY:

• Fat contributes more than twice as many calories per gram as

either carbohydrate or protein .
• In Obese individuals, adipose tissue may increase from 30-
50% or more.
• Refers to “a state of excessive body fat storage”.
• Body Mass Index: or BMI is a popular indicator used to judge
overweight and obesity.

• BMI= Weight ( in Kilograms)

• Height ( in meter) sq.
• Example: 5’7”
• 5*12+7= 67
• 67*2.54= 170cm
• 160/100= 1.7m

• Weight/Height(m)2
• 80/1.7*1.7
• 80/2.89=27.6 kg/m square
PHRENODERMA

• Deficiency of Essential fatty acids in the diet is

associated with rough and dry skin – a condition
frequently referred to as “Toad skin” or
“Phrenoderma”

• Characterized by thick prickly eruptions on arms,

legs and back.

• Can be cured rapidly by administration of oils rich

in “essential fatty acids” along with B-complex
vitamins
• CANCER:
• Obese individuals are at higher risk of suffering from colon
and breast cancers.

• ATHEROSCLEROSIS AND CORONARY HEART

DISEASE:
• Diets providing more than 40% Energy intake from Fats
pose a major risk factor for Atherosclerosis and Coronary
Heart Diseases.

• Increased LDL Higher risk of C.H.D.

• Increased HDL Reduced risk of C.H.D
 Atherosclerosis & CHD
• High consumption of saturated fats
→ high blood cholesterol levels (high LDL)
→ trapping of excess cholesterol in arteries
→ gradual deposition in the blood vessels, called
“PLAQUE”
→ leads to Narrowing and Hardening of Arteries,
called as “Atherosclerosis”
→ slows or even blocks blood flow to heart
→ which means, less oxygen for the heart
→ leads to weakening of the heart muscle and chest
pain called “ANGINA” may occur
→ If a blood clot forms in the narrowed artery, heart
attack or even death can result
 Characteristics / Properties of Fats
• 1. Hydrogenation:
• Conversion of unsaturated fatty acids to saturated fatty acids
under optimum conditions of temperature and pressure.
• Hardening of vegetable / liquid oils to make them solid / semi-
solid at room temperature and improve their stability.
• Hydrogen is added to carbon-carbon double bonds in the
unsaturated fatty acid portion of the oil molecule as shown
below-
• The resulting hydrogenated fat is called as “vegetable ghee” /
“vanaspati” / “dalda”.
• Disadvantages of Hydrogenation-
• Essential fatty acid content is reduced
• Regular consumption in high amounts has health risks similar
to saturated fats
• But, Vanaspati is a very popular cooking medium in India
among the masses because-
• It has a ghee like consistency and flavor
• Shelf life / keeping quality is good even in hot and humid
climates
• It is lower in cost as compared to refined oils and animal ghee
Hydrogenation
 TRANS-FATS
• Trans fats what are they?
• Trans fats occur naturally to a limited extent:
Vaccenic acid and conjugated linoleic acid (CLA)
are trans fats that occur naturally in trace amounts
in meat and dairy products from cow, sheep,
goat, etc. Although the latter also constitutes
a cis fat.
• When liquid oil is turned into solid fat, by a process
called ‘hydrogenation’, artificial trans fats may be
formed as a result of partial hydrogenation.
• Trans fats from partially hydrogenated oils are more
harmful than naturally occurring oils.
TRANSFATS
• Trans fats have no nutritional benefit and
may actually be harmful, and it is possible
that they may be worse than saturated fats.
• A small amount of trans fat is found
naturally, primarily in dairy products, some
meat (sheep, goat, cow), and other animal-
based foods.

• Trans fat, like saturated fat and dietary

cholesterol, raises the LDL cholesterol. But
is also lowers the HDL cholesterol, that
increases your risk for CHD. They are thus
double trouble for the heart.

• It is best to reduce the intake of especially

saturated, hydrogenated or trans fats. These
are found in foods such as biscuits, pastry,
cakes, crisps, hard cheese, butter,
margarines, crackers, cookies, snack food
and foods made with or fried in partially
• 2. RANCIDITY

• Deterioration of Fats, resulting in undesirable flavors and

odors

• In the presence of air, fat can lose a hydrogen at the point of

unsaturation (double bond) and take on an oxygen atom
This creates unstable compounds that quickly turn a fat rancid
offensive odour and taste

• Unsaturated fats are more prone to rancidity

• Rancidity is quickened by heat and UV rays

• To prevent rancidity, fats should be stored in tightly sealed

containers and in cool places.
• Stale potato chips / other fried snacks are a good example of
rancidity
• Rancidity is a big problem for manufacturers as it reduces shelf
life

• 3. EMULSIFICATION
• Emulsifiers are added to many food products primarily to
improve texture.

• An emulsifier is capable of breaking up the fat molecules into

small droplets, resulting in a uniform mixture, called an
“emulsion”.

• Examples: Bile salts, Lecithin

• Emulsifiers are added to salad dressings to keep the vegetable
oils suspended in water

• Eggs contain lots of Lecithin. They are added to cake

mixtures to improve texture

• Property of emulsification is also used in the preparation of

Mayonnaise
 Effects of Heat on Lipids
• Melting point:
• A pure triacylglycerol has a single melting point that occurs at
a specific temperature.

• Food lipids contain a wide variety of different triacylglycerol's,

each with their own unique melting point, and so they melt
over a wide range of temperatures.

• Thus the "melting point" of a food lipid can be defined in a

number of different ways, each corresponding to a different
amount of solid fat remaining.

•
• The smoke point is the temperature at which the sample begins to
smoke when tested under specified conditions. A fat is poured into
a metal container and heated at a controlled rate in an oven. The
smoke point is the temperature at which a thin continuous stream
of bluish smoke is first observed.

• The flash point is the temperature at which a flash appears at any

point on the surface of the sample due to the ignition of volatile
gaseous products. The fat is poured into a metal container and
heated at a controlled rate, with a flame being passed over the
surface of the sample at regular intervals.

• The fire point is the temperature at which evolution of volatiles

due to the thermal decomposition of the lipids proceeds so quickly
that continuous combustion occurs (a fire).