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Lipids Properties Physical And Chemical, Summaries of Food Science and Technology

Acharya N. G. Ranga Agricultural UniversityFood Science and Technology

This is an assignment about Properties of lipids in food science

Typology: Summaries

2021/2022

Uploaded on 07/12/2022

manish-6
manish-6 🇮🇳

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ASSIGNMENT
FST-302
TOPIC: Lipids-properties and its importance
for food processing
SUBMITTED TO: DR. REKHA PHOGAT
SUBMITTED BY: MANISH (B2017A18BVI)
LIPIDS:
Lipids may be regarded as organic substances relatively insoluble in water,
soluble in organic solvents, potentially related to fatty acids+ and utilized
by the living cells.
Lipids are hydrophobic in nature due to the predominance of hydrocarbon
chains(-CH2-CH2-CH2) in their structures.
Lipids are the chief storage form of energy, they provide 6-fold as much
energy as equivalent mass of glycogen.
Fats and Oils are the principle stored form of energy in many organism.
Lipids participate in oxidative phosphorylation.Lipids molecules are
amphipathic.
In aqueous environment lipid molecules associate by non-covalent
interactions to form supermolecular structures such as monolayers,
micelles, bilayers and vesicles.
Lipids are a heterogenous group of compounds, including fats, oils,
steroid, waxes and related compounds that are related more by their
physical than by the chemical properties.
PROPERTIES OF LIPIDS:
Physical Properties:
1. Lipids may be either liquid or non-crystalline solids at room temperature.
2. Lipids are colorless, odourless , tasteless in their pure state.
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ASSIGNMENT

FST-

TOPIC: Lipids-properties and its importance

for food processing

SUBMITTED TO: DR. REKHA PHOGAT SUBMITTED BY: MANISH (B2017A18BVI)

LIPIDS:

Lipids may be regarded as organic substances relatively insoluble in water, soluble in organic solvents, potentially related to fatty acids+ and utilized by the living cells. Lipids are hydrophobic in nature due to the predominance of hydrocarbon chains(-CH2-CH2-CH2) in their structures. Lipids are the chief storage form of energy, they provide 6-fold as much energy as equivalent mass of glycogen. Fats and Oils are the principle stored form of energy in many organism. Lipids participate in oxidative phosphorylation.Lipids molecules are amphipathic. In aqueous environment lipid molecules associate by non-covalent interactions to form supermolecular structures such as monolayers, micelles, bilayers and vesicles. Lipids are a heterogenous group of compounds, including fats, oils, steroid, waxes and related compounds that are related more by their physical than by the chemical properties.

PROPERTIES OF LIPIDS:

Physical Properties:

  1. Lipids may be either liquid or non-crystalline solids at room temperature.
  2. Lipids are colorless, odourless , tasteless in their pure state.
  1. Colour of fats is due to other substances; Yellow color of butter is due to keratin
  2. Lipids are lighter than water.
  3. Form emulsions when agitated with water in the presence of soap or other emulsifier.
  4. Lipids are poor conductor of heat and electricity– efficient insulator for animal body.
  5. Lipids have less specific gravity than water(solid fat=0.86), (liquid fat=0.95)
  6. Greasy to touch and leaves an oily impression on paper.
  7. Hardness and consistency depends on the amount of saturated and unsaturated fatty acids present. Saturated fatty acids are present in solid state at room temperature.Unsaturated fatty acids are present in liquid state at room temperature e.g. Olis
  8. Triglycerides are storage form of energy in adipose tissue.

Chemical Properties:

1. Hardening of Oils:

● Unsaturated triglycerides(oils) are liquid at room temperature. ● Hyderogenation H2 is passed in presence of metal catalyst. ● Saturated Triglycerides(Fats) are produced which are semisolids.

2. Hydrolysis:

● Reverse of Esterification ● Carboxylic acids(Fatty acids) and Alcohols are formed. ● Catalyst acid or enzyme(lipase). During the enzymatic and acid hydrolyse glycerol and free fatty acids are formed

3. Saponification Reaction:

● Hydrolysis in basic medium ● Glycerol and soap i.e. Na or K salts of Fatty Acids are produced.

4. Rancidification:

● When fats oils are left exposed to moist air, they develop foul-smell and sour taste. They are said to have become ranacid. The rancidification is caused by two types for reaction:

  1. Oxidation
  2. Hydrolysis

● Some fats have harmful effects also some cyclic fatty acids inhibit the dedaturation of stearic acid to oleic acid. This alters membrane permeability and leads to some disease. ● Lipids serves as carrier of fat soluble vitamins. ● Provide calorie. ● Provide glossy appearance, smooth taste. ● Lipids improve the palatability of food. ● Lipids determine the body and texture of the food products.