LIPID

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GENERAL CONCEPT

DEFINITION DISTRIBUTION

Lipid: ester Animals: In

made of high adipose
molecular tissue, eggs,
weight fatty milk
acids and
alcohol Plants: plants
and seeds
that contain
oil
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GENERAL CONCEPT
%LIPID/Dry
Source Source %LIPID/DW
weight (DW)
Soybean 17 –18.4 Beef 7 – 10.5

Peanut 30 – 44.5 Pork 7 – 37.3

Sesame 40 – 45.4 Fish 3 – 3.6

Chicken and
Bran 21 – 27 11 - 14
duck eggs
Winged seed 17 – 20 Cow milk 4 – 4.4
Sunflower
Castor seed 50 - 60 51 – 52
seed
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CLASSIFICATION

BY CHEMICAL
COMPONENT

SIMPLE LIPID Hydrolysis gives alcohol and fatty acid

COMLEX When hydrolysed, it gives fatty acid,

LIPID alcohol and additional groups

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CLASSIFICATION

BY BIOLOGICAL ROLE

STORAGE
Non-polar molecules
LIPID

MEMBRANE
Polar molecules
LIPID

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FATTY ACID

Organic acid with single functional group

Unbranched/straight chain of carbon

The number of carbon atoms usually

even, C = 4 – 38

Saturated or unsaturated

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FATTY ACID

RARELY
Have odd carbon atom number

Branched chain or cyclic chain

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FATTY ACID
Saturated

CHARACTERISTIC
Common formula:
CnH2nO2

Two-dimensional
illustration

Nomenclature:
number of C in chain
Ex: C18 = stearic acid

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FATTY ACID
Distribution Animal lipid (high) and plant lipid (low)
Saturated

Free types are the product from hydrolysis of

lipid

Exception: odd carbon number fatty acids: valeric

(C5), enanthic (C7), are the important smell
ingredients in milk fat and some vegetable oils

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FATTY ACID
Saturated
Physical • High melting point
properties • Insoluble in water

Sensory property: All fatty acids have smell and taste

Number of carbon Smell

C4:0 Rotten smell
C6:0 Rotten smell, goat smell
C8:0 Rotten smell, soap smell, mold
smell
C10:0 – 14:0 Soap smell
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FATTY ACID
Saturated
Bio oxidation

Saturated fat has medium or small MW

PROPERTIES
Oxidation of unsaturated fatty acid:
catalyst: Lipoxidase

β-oxidation

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FATTY ACID
Saturated

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FATTY ACID
Saturated
Symbol Common Systematic Chemical mp(C)
name name formula
12:0 Lauric acid Dodecanoic CH3(CH2)10COO 44.2
acid H
14:0 Myristic Tetradecano CH3(CH2)12COOH 52
acid ic acid
16:0 Palmitic Hexadecano CH3(CH2)14COO 63.1
acid ic acid H
18:0 Stearic acid Octadecanoi CH3(CH2)16COO 69.6
c acid H
20:0 Arachidic Eicosanoic CH3(CH2)18COO 75.4
acid acid H
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FATTY ACID
Saturated
Info. Lauric Palmitic Stearic
IUPAC names Dodecanoic Hexadecanoic Octadecanoic
CAS number 143-0707 57-10-3 57-11-4
Symbol C12:0 C16:0 C18:0
Chemical C12H24O2 C16H32O2 C18H36O2
formula
M 200,3 256,4 284,5
Density g/cm3 0.88 0.853 (62) 0.847 (70)
Melting point 44 - 46 63 - 64 69.6
Boiling point 225 (100) 21 (15) 383
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 Info. Lauric Palmitic Stearic
FATTY ACID Distribution in Coconut oil, Palm
Palm oil x
plants oil
Saturated Human milk
Distribution in (5.6%TF) Butter, cheese,
x
animals Cow milk (2.2%) milk, meat
Goat milk (4.5%)
Solid in room
Wax in normal
Sensory temperature, Solid in room
conditions, no
properties melt when little temperature
smell
heating
Unstable with Unstable with Unstable with
Durability alkali, alkali, alkali,
oxidoreduction oxidoreduction oxidoreduction
Soap,
Antioxidation, cosmetics,
palmitate – strearate create
Cleaning,
retinol put in shampoo
Uses cosmetics Na
thin milk, help emulsion,
lauryl sulfate
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FATTY ACID
Unsaturated Common formula: CnH2n-

CHARACTERISTIC
2O2 (1 double bond); CnH2n-
4O2 (2 double bond) ……

Nomenclature: based on
number of C in chain

composition: cis double

bond; 1 –CH2 group
distance

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FATTY ACID
Unsaturated

One double bond

≥2 double bond

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FATTY ACID Distribution Plants lipid (high percentage) and animals
lipid(small percentage)
Unsaturated
Free type is the product from hydrolysis of
lipid (AV)

• Depending on the number of C, structure

and position of the double bonds – Tm:
lower than that of the saturated fatty acid
Physical with same number of C
properties
• Liquid in room temperature
• Insoluble in water, soluble in organic
solvents

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FATTY ACID
Unsaturated

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FATTY ACID
Unsaturated

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FATTY ACID
Unsaturated fat Irreplaceable/Essential Fatty Acids

need for human body,

anti-aging for cells

necessary for reproductive hormone,

available in fish oil,..

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FATTY ACID
Unsaturated Irreplaceable/Essential Fatty Acids
Symbol Common Systematic name Structure mp(C)
name
16:1D9 Palmitoleic Hexadecanoic acid CH3(CH2)5CH=CH–(CH2)7COOH –0.5
acid
18:1D9 Oleic acid 9–Octadecenoic acid CH3(CH2)7CH=CH–(CH2)7COOH 13.4

18:2D9,12 Linoleic acid 9,12–Octadecadienoic CH3(CH2)4(CH=CHCH2)2(CH2)6COOH –9

acid
18:3D9, 12, 15 a–Linoleic 9,12,15–Octadecatrienoic CH3CH2(CH=CHCH2)3(CH2)6COOH –17
acid acid
20:4 Arachidonic 5,8,11,14–Eicosatetraenoic CH3(CH2)4(CH=CHCH2)4(CH2)2COOH –49
D3, 8, 11, 14 acid aicd
20:5 EPA 5,8,11,14,15– CH3CH2(CH=CHCH2)5(CH2)2COOH –54
D3, 8, 11, 14, 17 Eicosapentaenoic aicd
22:6 DHA Docosahexanoic aicd 22:6ω3 –44
D4, 7, 10, 13, 16, 19
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FATTY ACID
Unsaturated Irreplaceable/Essential Fatty Acids Linoleic acid(C18:2-
omega 6, 9)

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FATTY ACID
Linoleic acid(C18:2-omega 6, 9)
Unsaturated Irreplaceable/Essential Fatty Acids

Liquid in room temperature, insoluble in water, soluble in

organic solvent

Tm= – 7oC, Tboiling/15mmHg= 229°C

Being oxidized easily by oxygen, creating insoluble gum

Sources: In vegetable oil: cotton seed oil, soya bean oil,…

Role: reduce bad cholesterol, increase good cholesterol, reduce

risk of cancer.

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FATTY ACID
Unsaturated Irreplaceable/Essential Fatty Acids Linolenic acid (C18:3-
omega 3, 6, 9)

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FATTY ACID
Linolenic acid (C18:3-
Unsaturated Irreplaceable/Essential Fatty Acids
omega 3, 6, 9)

Liquid, soluble in organic solvent.

Tm= – 11oC

Sources: canola oil, …

Role: help growth, hormone biosynthesis; is the precursor of

DHA; reduce heart attack risk

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FATTY ACID
Unsaturated Irreplaceable/Essential Fatty Acids Arachidonic (C20:4-
omega 6, 9, 12, 15)

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FATTY ACID
Arachidonic (C20:4-
Unsaturated Irreplaceable/Essential Fatty Acids omega 6, 9, 12, 15)

Liquid, yellow; Tm = -49,5°C

Source: synthesized from linoleic acid; fish liver’s oil, chicken

fat, beef tallow (0.5%), Lard (2.1%); butter, tuna liver oil (20%),
…not in vegetable oil

Role: Participate in building of cell membrane structure;

increase growth; control the amount of cholesterol in blood

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FATTY ACID
Unsaturated Irreplaceable/Essential Fatty Acids

Eicosapentanoic acid (C20:5-EPA)

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FATTY ACID Irreplaceable/Essential Fatty Acids

Unsaturated Eicosapentanoic acid (C20:5-EPA)

Liquid, white; easy to be decomposed at high temperature.

Source: marine oil, fish oil,...

Role: reduce risks of having mental illness; prevent the

tumor growth (cancer); help smooth skin; prevent
atherosclerosis and heart attack

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FATTY ACID
Unsaturated Irreplaceable/Essential Fatty Acids

DocosaHexaenoic acid (C22:6-DHA)

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FATTY ACID Irreplaceable/Essential Fatty Acids

Unsaturated DocosaHexaenoic acid (C22:6-DHA)

Liquid, insoluble in water; being oxidated easily at high

temperature.

Source: marine oil, deep sea fish…

Role: components of neuron structure; prevent cancer; low down

blood pressure, reduce atherosclerosis; soften blocked artery;
reduce amount of cholesterol and triglyceride

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FATTY ACID
Unsaturated Trans fatty acid

Formation: during heating and

hydrogenation of fat

Harms: affect heart; is the reason for

some type of cancers

Products contain hydrogenation lipid:

margarine, fast food, donuts, cookies,
crackers, fried foods

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FATTY ACID
Other fatty acids
Branched chain fatty acid:
rare; present in milk’s fat; can
be saturated or unsaturated

Cyclic chain fatty acid

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FATTY ACID
Fatty acid derivatives Hydroxyl acid

Ricinoleic acid: inside castoreum/hai li,

pleasant smell

D–2hydroxyl acid: from C16:0 to C25:0 (even

and odd C number chain); available in
green leaves and vegetables

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FATTY ACID
Fatty acid derivatives Oxo acid (keto)

Less common then hydroxyl acid

Milk lipid contains 1% saturated oxo acid (C10-C20),

group –C=O places at C5-C13

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FATTY ACID
Fatty acid derivatives Furan acid

Having in fish liver oil (1-6%); some types of freshwater fish (25%); vegetable oil;
butter; lemons, strawberries, cabbage, potatoes, mushroom,…

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FATTY ACID
% of fatty acid in different type of oils

Source <16:0 16:1 18:0 18:1 18:2 18:3 20:0 22:1 22:2 .
Coconut 87 . 3 7 2 . . . . .
Canola 3 . 11 13 10 . 7 50 2
Olive 11 . 4 71 11 1 . . . .

Butter 50 4 12 26 4 1 2 . . .

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FATTY ACID
Fatty acid oxidation

-oxidation cycle (Knoop) α-Oxidation

Straight-chain fatty acids,

Odd C number fatty acid
even C number fatty acid

Saturated fatty acid

Unsaturated fatty acid

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 Beta oxidation of Fatty acid
CAPILLARY
lipoproteins
FABP MITOCHONDRION
LPL FA
2 acetyl-CoA TCA
A cycle 7
3 4
FA C -oxidation
FA S 6
albumin FA FA acyl-CoA acyl-CoA
FA FABP FABP 5
carnitine
1 CYTOPLASM transporte
From fat r
cell FA = fatty acid
LPL = lipoprotein lipase
cell membrane FABP = fatty acid binding protein
ACS = acyl CoA synthetase

Overview of fatty acid degradation

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 β-Oxidation of Acyl-CoA

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The β-oxidation pathway

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FATTY ACID
β-oxidation results

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Oxidation of Fatty Acids

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FATTY ACID
The reactions of the Knoop cycle

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FATTY ACID
Enzymes catalyzes for the β-oxidation

1- Acyl-CoA 2- Acyl-CoA
synthetase Dehydrogenase

3- Enoyl-CoA 4- Oxy-acyl-CoA
hydratase dehydrogenase

5- Thiolase

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FATTY ACID
Unsaturated fatty oxidation

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FATTY ACID Calculate the accumulated energy
C2nH4nO2 nAcetyl CoA + (n-1) FADH2 + (n-1) NADH2 _
ATP

• 1 acetyl CoA when oxidized according to the Krebs cycle will

give
3 NADH2 + FADH2 + GTP
• Equivalent to the accumulation of energy of
3x3ATP + 1x2ATP + 1ATP = 12 ATP
• Completely oxidizes a fatty acid molecule:
12n ATP + 2(n-1)ATP + 3(n-1)ATP -ATP = (17n-6) ATP

Ex: Palmitic (C16H32O2: C2nH4nO2) when fully oxidized will receive (8x17-
6) ATP = 130 ATP
A fully oxidized triglyceride molecule gains a tremendous amount of
energy
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Ketone Bodies

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SIMPLE LIPID
Triacylglycerol: Triglyceride: Glyceride
Glyceride is ester of glycerin/glycerol and fatty acid

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SIMPLE LIPID Depending on the level of
esterification
Glyceride
Classification Monoglyceride

Diglyceride

Triglyceride

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SIMPLE LIPID

Depending on R group:
Simple glyceride :
Glyceride (pure/homo) R1 = R2 = R3
Classification

R1 ; R2; R3
Complex glyceride :
(hetero) R1 ≠ R2 ≠ R3

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SIMPLE LIPID
Glyceride MG, DG – Mono and Diglyceride

Increasing in food processing and

preservation (hydrolysis)

MG and DG: surfactant, applying as

emulsifier in food industry

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SIMPLE LIPID
Glyceride MG, DG – Mono and Diglyceride

Production of Triacylglycerol + glycerin, 2000C, alkali catalyst

MG and DG in
industry Products: 40 – 60% MG + 35 – 45% DG + 5 – 15%
TG
Separation of MG: crystalize in deep vacuum,
collect fractions containing 90 – 95% MG

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SIMPLE LIPID
Glyceride Triglyceride Animal glyceride
1. Adipose tissues

Land animals: high saturated fatty acid, long C chain, high Tm, solid

Underwater animals: high unsaturated fatty acid, liquid

2. Animal fluid: milk, containing cholesterol, Vitamin A, D

Milk source Cow Goat Elephant Whale

Triglyceride 3.7% 4.8% 20% 46%

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SIMPLE LIPID
Glyceride Triglyceride Plant glyceride

Containing in seed, seed embryo

Short C chain, % unsaturated fatty acid is high,

liquid form

Contains vitamin E, needed for reproductive

process, anti-aging

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SIMPLE LIPID
Glyceride Natural fat Pig fat/lard

Tripalmitin: 1%

Triolein: 3%

Palmitodiolein: 53%

Palmitostearoolein:
27%

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SIMPLE LIPID
Glyceride Physical properties of triglyceride

Melting point
The length of C chain

FACTORS
AFFECT THE
Number of unsaturated bonds
MELTING
POINT

Ratio of different types of fatty acids

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SIMPLE LIPID
Glyceride Physical properties of triglyceride

Solubility
Insoluble in water, except some short-chain
fatty acids

Well soluble in non-polar organic solvents :

chloroform, ethylic ether, benzene...

Can be dispersed into water with the

presence of emulsifiers

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SIMPLE LIPID
Glyceride Property

Spreadability (butter, margarine,..)

Crunchy and melting

Transparent (oil)

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SIMPLE LIPID
Glyceride Chemical properties of triglyceride
Hydrolysis rxn
without enzyme: happens in fat phase, reaction rate low
influent factors: temperature, moisture of product
with enzyme: happens on interphase (phase contacting surface)
catalyzed by lipase (Topt=35-38oC)

Saponification rxn

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SIMPLE LIPID
Glyceride Chemical properties of triglyceride
Transesterification reaction
❑ Condition : dehydrated, T = 110-160oC
❑ Catalyst: sodium methylate, sodium ethylate (0.1-0.3%)
❑ Reversible reaction and reach equilibrium state depending on structure and
components of triglyceride

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SIMPLE LIPID
Glyceride Chemical properties of triglyceride
Oxin reaction

the polymerization reaction on the surface, making film (drying oil)

The more unsaturated bonds the fat has, the easier to occur the oxin reaction the
fat is.

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 1.Starting stage: generate free radical
Oxidation: RH → R• + H•
RH + O2 → R• + HOO• (2R• + H2O2)
Free radical chain: 2.Developing stage:
Primary oxidation → create peroxide, hydroperoxide,
acoxyl:
R• + O2 → ROO•
ROO• + RH → RCOOH + R•
TRANSFORMATION ROOH + RH → RO• + R• + H2O
OF LIPID IN 2ROOH → ROO• + R• + H2O
PRESERVATION: Secondary oxidation→ create alcohol, ketone, aldehyde
OXIDATION RO• + RH → ROH + R•
R1HCO•R2 → R1HC=O + R2•
R1HCO•R2 + RO• → R1C(O)R2 + ROH
3.End stage: polimerization
R• + R• → R–R
R• + ROO• → RCOOR
R• + RO• → ROR
ROO• + ROO• → ROOR + O2
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Chemical properties
Unsaturated lipid
[1] Chain cutting oxidation reaction

[2] Oxidation reaction forming peroxide

[3] Halogen combining reaction

[4] Hydrogenation

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SIMPLE LIPID
Wax
an ester of high order fatty acid and high molecular monohydroxy alcohol
R1COOH + HOR2 → R1COOR2+ H2O

R1: palmitic acid, cerotic acid, montanic acid, melissic acid,...

R2: high molecular monohydroxy alcohol

Cetyl/palmityl alcohol C16H33OH

Stearyl alcohol C18H37OH
Oleyl alcohol C18H35OH

Natural wax: 50% ester, 50% high molecular alcohol, high molecular fatty acid,
color, odor

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SIMPLE LIPID
Wax Animal wax

Bee wax: Protect the honey and bee larva

Palmito-mirixilic: CH3(CH2)14-O-CO-CH2(CH2)28CH3
Tm: 62-70°C

Lanolin: Sheep hair wax, keep the fur and skin waterproof
Ester between multi-cyclic alcohol and high order branching
(lanopalmitic, lanostearic) fatty acid

Spermaceti: fat in whale brain

melting point : 41-49oC
aroma fixer (cosmetic); patches (medical)

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SIMPLE LIPID
Wax Plant wax

Role: protect fruit, leave, stem, branch without the effect of microorganism and
environment (water loss)

Plant Wax component

Cabbage C12,C18-C28 alcohol; palmitic acid and others

cetyl and stearyl alcohol
nonacosane C29H60, its derivative CH3-(CH2)13-CH(OH)-(CH2)13-CH3
Tobacco Heptacosane C27H56; Hentriacontane C31H64
Grape palmitic acid; ester of palmitic; myristic alcohol,...
Flower wax has color, dipalmitate ester with dihydroxy alcohol xanthophyll,
zeaxanthin (carotenoid)

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SIMPLE LIPID
Wax Plant wax

Plant wax dissolve in oil at high temperature at normal temperature, crystallize,

solid form extract by organic solvent: wax would separate together with fatty oil.

❑ Cutin: protect the plant epidermis (wax cuticle), complex polymer; high MW,
dissolve in alkaline

❑ Mineral wax: extract from coal lignite or mud coal by organic solvent;
component: montanilic acid and ester; Tmelting = 72-77oC

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SIMPLE LIPID
Wax
Amorphous, low melting point

Well dissolve in organic solvent

PROPERTIES

Waterproof, insulation, unburnt

Chemical stable, light stable, hard to be oxidized,

hard to be hydrolyzed (saponification at 150-
160oC, alkaline condition)

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SIMPLE LIPID
Wax
Preserve fruits and vegetables, inner organs

Insulation

APPLICATION Printing molds, paint restoration

Paint, pencil

Cosmetics

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SIMPLE LIPID
Steroid/Sterol ester
❑ Ester of cyclic alcohol sterol with high molecular fatty acid
❑ In nature, % of sterol is high, steride has a small percentage (human body
90/10)
❑ Structure of sterol is made of 4 rings A, B, C, D. significant characteristic of
sterol is -OH group at C3

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SIMPLE LIPID
Sterol
Steroid and sterol are solid, colorless, insoluble in water but soluble in chloroform,
ether, hot alcohol
Participate in water bonding process

Bond with toxins → lower the toxicity

ROLE OF
STEROL Lipid transportation

Emulsify lipid

is more important
Reproductive function
than that of steride
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SIMPLE LIPID
Sterol Animal sterol Amount of cholesterol
Material
(mg/100g)
❑ Cholesterol is biosynthesized in Cow brain 2000
body from cell, tissue, brain,
blood, milk of mammals: free Egg yolk 1010
form or steride
Pig kidney 410
❑ Vegetable oil has less Pig liver 340
cholesterol than animal fat.
Butter 240
Pig meat 70
Cow meat 60
Fish (flounder) 50

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SIMPLE LIPID
Sterol Animal sterol Vitamin D3 (cholecalciferol)

❑ Formed by the action of sunlight on 7-dehydrocholesterol

❑ 7-dehydrocholesterol is provided by food, stored below the skin and being

transformed into vitamin D3 by UV

❑ Side effect product: lumisterol, tachysterol, no vit D activity

❑ Vitamin D3 transforms into active hormone dihydroxy cholecalciferol by

hydroxylation at liver and kidney

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SIMPLE LIPID
Sterol Animal sterol

Vitamin D3 (cholecalciferol)

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SIMPLE LIPID
Sterol Plant sterol (Phytosterol) Sterol do not contain ɑ-CH3

❑ Small amount

❑ Beside cholesterol, campesterol, stigmasterol, sitosterol, ergosterol

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SIMPLE LIPID
Sterol Plant sterol (Phytosterol) Sterol has ɑ-CH3 group

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SIMPLE LIPID
Sterol component in vegetable oil (mg/kg)

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COMPLEX LIPID
Phospholipid
Ester of polyhydroxy alcohol and high molecular fatty acid,
having H3PO4 and nitrogen base

Alcohol: glycerine, sphingosine,...

Fatty acid: palmitic, stearic, linolenic, linoleic,

arachidonic..

Nitrogen base: choline, serine, colamine,..

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COMPLEX LIPID
Phospholipid Colourless solid

Well soluble in organic solvent, insoluble in

water

PROPERTIES Good surfactant, create stable suspension

Degraded in alkaline and acid

Create lipoprotein

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COMPLEX LIPID
The amount of phospholipid in fat and oil

Kind of fat Amount mg% Kind of fat Amount mg%

Crude S flower
Milk fat Up to 400 1400
oil
Refined S flower
Cow fat Trace 200
oil
Pig fat Trace Corn oil 700 - 1500
Crude soybean
Up to 3900 Refined corn oil 100
oil
Refined soybean
250 Wheat germ oil to 2000
oil
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COMPLEX LIPID
Phospholipid Lecithin

Crude lecithin is the mixture of

phospholipids
❑ Phosphatidyl choline: 50-60%
❑ Phosphatidyl ethanol amine: 30-40%
❑ Phosphatidyl inositol :10-15%

Properties: surfactants, emulsify in food

industry

Material rich in lecithin: soybean, egg yolk

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COMPLEX LIPID
Phospholipid

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COMPLEX LIPID
Glyceroglycolipid
At C3 position of glycerol is mono di- tri- tetra-saccharide (galactose)

Sulfolipid is derivative of glyceroglycolipid with H2SO4: well soluble in water, present in

chloroplast, vascular tissue.

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COMPLEX LIPID
Name X=
Sphingolipid
Ceramide H
❑ Sphingosine: unsaturated alcohol, long C
P-Choline
chain, having amino group. Sphingomyelin
P-Ethanolamine
Glucosylcerebrosid -Glc (in non-neural
❑ Springolipid: springosine-fatty acid at NH2 e tissue)
position.
-Gal (in neural
Galactocerabroside
tissue)
Several neural
Globosides sugar (Clc, Gal,
GalNac)
Complex
carbohydrates:
GM: single NANA
Ganglosides
GD: two NANA
GT: three NANA
GQ: four NANA
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STRUCTURES OF LIPID

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STRUCTURAL LIPIDS IN MEMBRANE

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COMPLEX LIPID
Lipoprotein
Protein bonds with lipid by hydrophilic bonds and ionic bonds, no covalent
bond, few hydrogen bond

❑Well soluble in water, spherical shape.

❑Density based-classification
1. VLDL: very low density lipoprotein (D < 1.006g/ml)
2. LDL: low density lipoprotein (D < 1.063g/ml)
3. HDL: high density lipoprotein (D < 1.21g/ml)
4. Emulsified protein: sediment

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QUALITY EVALUATION OF EDIBLE FAT AND OIL
No Index Meaning Standard

1 Acid Free fatty acid amount in oi/fat TCVN 2639-1993

2 Saponification Total amount of fatty acid in oil ISO 3657-1998

3 Iodine Unsaturated degree of fat ISO 3657-1998

4 Peroxide Rancidification due to oxidation ISO 3657-1998

Amount of components
5 Purity ISO 3657-1998
no saponification

6 Hydroxyl Amount of alcohol/fat TCVN 189-66

7 Aldehyde reaction Strange/bad odor in fat TCVN 189-60

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QUALITY EVALUATION OF LIPID
Acid value (AV)

❑ Definition: mg of KOH to neutralize all the free fatty acid in 1g fat

❑ Meaning: degree of hydrolysis TG of fat

❑ Principle: RCOOH + KOH → RCOOK + H2O

❑ Procedure: dissolve fat in ethylic ether and titrate by KOH 0.05N

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QUALITY EVALUATION OF FAT OIL
Iodine value (IV)
❑ Definition: g Iodine react with all double bounds in 100g fat
❑ Meaning : evaluate the unsaturated degree of fat
❑ Using IV to classify fat and oil
1. Dry oil: IV > 130
2. Semi dry oil: 85 < IV < 130
3. Non dry oil: IV < 85
❑ Principle:

2Na2S2O3 + I2 → 2NaI + Na2S4O6

Br2 + 2KI → 2KBr + I2
❑ Procedure: let an excessive amount of I2 or Br2 react with double bonds then
titrate the excessive I2/Br2 by Na2S2O3.

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QUALITY EVALUATION OF FAT OIL
Peroxide value (PV)
❑ Definition: g of I2 released when KI reacts with peroxide in 100g fat

❑ Meaning : evaluate the oxidation degree of fat

❑ Principle:

2Na2S2O3 + I2 → 2NaI + Na2S4O6

❑ Procedure: dissolve sample in chloroform and acetic acid, then react with
saturated KI solution, and titrate I2 formed by Na2S2O3

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FUNCTION
Increase the amount of energy supplied by food,
used for frying, stir-frying ( heat conductor, smell,
colour)

Create emulsion in food

IN FOOD
TECHNOLOGY
Other products: shortening, margarine,
salad dressing,…

Lubricate, other applications

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FUNCTION
IN BODY Energy supply

Energy storage

Protect body, support internal organs; Reduce

heat loss

Create cell membrane

Lipoprotein

Solvent for dissolving vitamins: A, D, E, K

Supply vital fatty acid, phospholipid,....

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Lipid mobilization

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