Chemical analysis of oils and fats pdf
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- Oils and Fats
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- Analysis of edible fats and oils – The seven most important parameters for quality control
- A Chemical Study of Oils and Fats of Animal Origin by M.E. Chevreul
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Oils and Fats
Reagents come in packages containing 10 test tubes each, to perform 10 tests or packages for tests containing 10 single packages of 10 test tubes each. Performing chemical analyses on fats and oils is simple and fast , because sample preparation, if any, is minimal. All reagents are supplied pre-vialed and ready to use, and operators do not have to handle toxic or carcinogenic compounds; there is no need to wash either containers or traditional glassware. This is why it is used worldwide by many food industries that either produce fats or oils, or process them as ingredients. These features allow performing several analyses at the same time on the same sample or sixteen different assays for the same parameter on a batch of different samples. It is straightforward to use and requires no more than one hour of training.
Edible fats and oils are among the basic components of the human diet, along with carbohydrates and proteins, and they are the source of high energy and essential fatty acids such as linoleic and linolenic acids. Edible fats and oils are used in for pan- and deep-frying, and in salad dressing, mayonnaise and processed foods such as chocolates and cream. The physical and chemical properties of edible fats and oils can affect the quality of oil foods and hence must be evaluated in detail. The physical characteristics of edible fats and oils include color, specific gravity, refractive index, melting point, congeal point, smoke point, flash point, fire point, and viscosity, while the chemical characteristics include acid value, saponification value, iodine value, fatty acid composition, trans isomers, triacylglycerol composition, unsaponifiable matters sterols, tocopherols and minor components phospholipids, chlorophyll pigments, glycidyl fatty acid esters. Peroxide value, p -anisidine value, carbonyl value, polar compounds and polymerized triacylglycerols are indexes of the deterioration of edible fats and oils.
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control which have been reproduced from Pure and Applied Chemistry (Vol. Determination of fatty acids in the 2-position in the triglycerides of oils and fats.
Analysis of edible fats and oils – The seven most important parameters for quality control
Dilini N. Perera, Geeth G. Hewavitharana, S. Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health.
The present study aimed at characterizing the oil extracted from Bertholletia excelsa H. Analytical methods used for oils and fats were employed through pharmacopoeia assays, AOCS American Oil Chemists Society standard methods as well as those recommended by ANVISA National Health Surveillance Agency such as acidity, peroxide value, saponification index, iodine value and refractive index, pH and relative density, and also thermoanalytical analyses thermogravimetry, differential thermogravimetry and differential thermal analysis as well as chromatographic analysis gas chromatography. The characterization assessments of B.
A Chemical Study of Oils and Fats of Animal Origin by M.E. Chevreul
Oils and fats form an important part of a healthy diet. Structurally they are esters of glycerol with three fatty acids called either triacylglycerols or triglycerides. It is these fatty acids that give the functionality to fats. Chemically, they can be divided into four main types — saturated, cis- monounsaturated, cis -polyunsaturated and trans fatty acids.
This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields. Section I: Oleaginous Seeds and Fruits 1.
In nutrition , biology , and chemistry , fat usually means any ester of fatty acids , or a mixture of such compounds ; most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides triple esters of glycerol , that are the main components of vegetable oils and of fatty tissue in animals;  or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. The term may also be used more broadly as a synonym of lipid -- any substance of biological relevance, composed of carbon , hydrogen , or oxygen , that is insoluble in water but soluble in non-polar solvents. Fats are one of the three main macronutrient groups in human diet , along with carbohydrates and proteins ,   and the main components of common food products like milk , butter , tallow , lard , bacon , and cooking oils. They are a major and dense source of food energy for many animals and play important structural and metabolic functions, in most living beings, including energy storage, waterproofing, and thermal insulation. Dietary fats are also the carriers of some flavor and aroma ingredients and vitamins that are not water-soluble.