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4.2.Structure and composition
Unit 4 - Lipids
4.2.Structure and composition
Fats and oils normally occur in foodstuffs and in the fat deposits of most animals in the form of triglycerides, which are esters of fatty acids and glycerol.
Naturally occurring fats and oils are composed of mixed triglycerides where glycerol is esterified with different types of fatty acids, i.e. fatty acid R1, R2 and R3. Thus no naturally occurring fat or oil found in nature consists of single triglycerides. It can be seen that the basic unit and variable of all triglycerides is the fatty acid component, which in turn will affect the physical and chemical property of the fat or oil.
Fats and oils normally occur in foodstuffs and in the fat deposits of most animals in the form of triglycerides, which are esters of fatty acids and glycerol.
Naturally occurring fats and oils are composed of mixed triglycerides where glycerol is esterified with different types of fatty acids, i.e. fatty acid R1, R2 and R3. Thus no naturally occurring fat or oil found in nature consists of single triglycerides. It can be seen that the basic unit and variable of all triglycerides is the fatty acid component, which in turn will affect the physical and chemical property of the fat or oil.
Last modified: Tuesday, 30 August 2011, 9:00 AM