UNIT III: Fats and Oils
• a. Fatty acids – reactions.
• b. Hydrolysis, Hydrogenation, Saponification and Rancidity of oils,
Drying oils.
• c. Analytical constants – significance and principle involved in their
determination:
• Acid value,
• Saponification value,
• Ester value,
• Iodine value,
• Acetyl value,
• Reichert Meissl (RM) value.
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Fats and Oils – Introduction
• Triglycerides are the esters of three fatty
acid chains and the alcohol, glycerol.
• If the glycerol is esterifies at all -OH sites by
same fatty acid (i.e., R1 = R2 = R3), the
resulting ester is called as a simple
triglyceride.
• While if glycerol is esterified by two or
three different fatty acids, the resulting
ester is called as a mixed triglyceride.
• A triglyceride existing in solid state at 25°C
is called as fat while that exists in liquid
state at 25°C is called as an oil.
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Fats and Oils – Introduction
• Naturally occurring fats and oils are complex mixture of mixed
triglyceride.
• Fats contain triglycerides with a long and saturated fatty acid chains
and usually obtained from animal sources.
• Oils contain triglycerides with a short and unsaturated fatty acids
chain and usually obtained from plant origin.
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Fats and Oils – Introduction
Comparison between Fat and Oil
Fat Oil
• Colourless, odourless • Colourless, odourless and
and tasteless. tasteless.
• Solid at room • Liquid at room
temperature. temperature.
• Animal origin. • Plant and fish origin.
• Long and saturated fatty • Short and unsaturated
acid chain. fatty acid chain.
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Fats and Oils – Introduction
Types of Fatty acids
Criteria Classification Example
Length of Long chain (>12 carbons) Stearic acid
carbon chain Medium chain (6 - 12 carbons) Lauric acid
Short chain(< 6 carbons) Butyric acid
Degree of Saturated Stearic acid
unsaturation Unsaturated Oleic acid
Location of Omega-B-fatty acid Alfa linolenic acid
double bonds Omega-G-fatty acid Arachidonic acid
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a. Reactions of Fatty Acids
• Hydrolysis
• Soap solution – carboxylate salts
• Soap solution – micelle formation
• Hydrogenation
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1. Hydrolysis [HL]
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1. Hydrolysis [HL]
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1. Hydrolysis [HL]
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2. Hydrogenation
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2. Hydrogenation
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2. Hydrogenation
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Properties of Oils
• Rancidity of Oils
• Drying of Oils
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Properties of Oils
1. Rancidity
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Properties of Oils
1. Rancidity
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Properties of Oils
2. Drying of Oils
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ANALYTICAL CONSTANTS
1. Acid Number
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ANALYTICAL CONSTANTS
1. Acid Number
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ANALYTICAL CONSTANTS
1. Acid Number
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ANALYTICAL CONSTANTS
2. Saponification Number
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ANALYTICAL CONSTANTS
2. Saponification Number
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ANALYTICAL CONSTANTS
2. Saponification Number
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ANALYTICAL CONSTANTS
2. Saponification Number
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ANALYTICAL CONSTANTS
3. Iodine Number
• Synonym: iodine value
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ANALYTICAL CONSTANTS
3. Iodine Number
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ANALYTICAL CONSTANTS
3. Iodine Number
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ANALYTICAL CONSTANTS
4. Ester Number (Ester value)
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ANALYTICAL CONSTANTS
4. Ester Number (Ester value)
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ANALYTICAL CONSTANTS
4. Ester Number (Ester value)
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ANALYTICAL CONSTANTS
5. Reichert Meissl (RM) value
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ANALYTICAL CONSTANTS
5. Reichert Meissl (RM) value
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ANALYTICAL CONSTANTS
5. Reichert Meissl (RM) value
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ANALYTICAL CONSTANTS
5. Reichert Meissl (RM) value
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ANALYTICAL CONSTANTS
6. Acetyl Number
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ANALYTICAL CONSTANTS
6. Acetyl Number
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References:
• Morrison and Boyd Organic Chemistry 7th Edition
• A Textbook of Organic Chemistry. by Bahl Arun
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