Lipids

• Lipids or Fats - acts as fuel in the body with caloric value of 9kcals/g
• Glycerol + 3 Fatty acids = Triglycerides
• Fatty or Fixed oils - is LIQUID at normal room temperature except COCOA BUTTER
• Fats - is SEMI-SOLID or SOLID at ordinary temperature except COD LIVER OIL
• Saturated Fatty Acids - less healthy; harder to break due to stronger bonds
• Classification of Fatty Acids present as Glycerides in Food Fats

  A) Butyric

  B) Caproic

  C) Caprylic

  D) Capric

  
• Classification of Fatty Acids present as Glycerides in Food Fats

  A) Lauric

  B) Myristic

  C) Palmitic

  D) Stearic

  E) Arachidic

  
• Classification of Fatty Acids present as Glycerides in Food Fats

  A) Oleic

  B) Elaidic

  
• Classification of Fatty Acids present as Glycerides in Food Fats

  A) Linoleic

  
• Classification of Fatty Acids present as Glycerides in Food Fats

  A) Linolenic

  B) Eleostearic

  
• Classification of Fatty Acids present as Glycerides in Food Fats

  A) Moroctic

  B) Arachidonic

  
• Poly Unsaturated Fatty Acids - having two or more double bonds
• Omega 3 and Omega 6 - are essential fatty acids
• Hydrolysis – means addition of water
• Acid Value or Acid number - the number of milligrams of potassium hydroxide required to neutralize the free fatty acids in 1 g of the substance
• Saponification Value - the number of milligrams of potassium hydroxide required to neutralize the free fatty acids and saponify the esters contained in 1 g of the substance
• Iodine Number - the number of grams of iodine absorbed, under prescribed conditions, by 100 grams of substance indicates the degree of unsaturation
• Virgin oil or Cold pressed oil - obtained if the expression is carried out in cold
• Hot pressed oil - obtained if the expression is carried out in heat
• Coconut oil - consist of a mixture of triacylglycerols in which 80 to 85% of the acids are saturated; has the highest saponification value and lowest iodine value among the common fixed oils
• Palm oil - one of the world’s most widely consumed edible oils, next to soybean oil
• Palm Kernel Oil - from palm kernels after separation, drying and cracking of the shell of the nut
• Ricin - a toxic lectin hematogglutin; not removed by the extraction of the castor oil but remains in the oil cake
• Ricinoleic acid - an ingredient in a vaginal jelly for restoration and maintenance for vaginal acidity
• Olive Oil - is known as the Sweet Oil
• Virgin oil - obtained by gently pressing the peeled pulp with greater pressure
• First Class or First Grade oil - is pressed from crushed pulp with less pressure
• Second Grade oil - is pressed from crushed pulp with greater pressure
• Technical oil - or the pulp is extracted with Carbon Disulfide to obtain “Sulfur” Olive oil of inferior quality
• Peanut Oil - arachis oil; colorless liquid or a yellowish liquid with a slightly nutlike odor and a bland taste
• Rapeseed Oil - is termed Canola oil, consist of triacylglycerols that are rich in unsaturated fatty acids; contained up to 50% erucic acid
• Soybean - used medicinally as a food for diabetes and a general food for humans and livestock
• Soybean Oil - a drying oil, with an iodine value between 120-141 and is not useful as cooking oil
• Soybean Meal - used for the detection of urea nitrogen in blood serum by the enzymatic action of the urease in the soybean meal
• Cottonseed Oil - a considerable quantity is hydrogenated and used to make substitutes for lard
• Cottonseed Cake - contains about 0.6% of a toxic principle, GOSSYPOL which occurs in secretory cavities in all parts of the plants
• Sesame Seed - used as poppy seeds on breads and rolls
• Sesame Oil - also known as Teel Oil or Benne Oil; the excellent stability of the oil is due to the phenolic constituent sesamol, which is produced by hydrolysis of sesamolin, a lignan present in the unsaponifiable fraction of the oil
• Sesamolin - contained in the unsaponifiable fraction of the oil, is an effective synergist for pyrethrum insecticides
• Persic Oil - is prepared in the same manner as is expressed almond oil