GENERAL CHEMISTRY, COMPOSITION, IDENTIFICATION AND QUALITATIVE TESTS OF FATS OR OILS

Authors

  • Asif Mohammad*

Abstract

The fats and oils obtained from natural resources, the majority of them are used directly or just after refinement while the other are used after modification mainly chemical means. Fats and oils are commonly called "triglycerides" resulting from the combination of one molecule of glycerol with three molecules of fatty acids. They are insoluble in water but soluble in most organic solvents. They have lower densities than water. When solid appearing they are referred to as "fats" and when liquid they are called "oils." The term "lipids" embraces a variety of chemical substances. In addition to triglycerides, it also includes mono- and diglycerides, phosphatides, sterols, fatty alcohols, fatty acids, fat-soluble vitamins, and other substances. The oils and fats most frequently used for cooking oils, shortenings, margarines, food ingredients, medicinal and other pharmaceutical uses. Fats and oils are essential nutrients in both human and animal diets. They provide energy, essential fatty acids (precursors for important hormones, the prostaglandins), carriers for fat soluble vitamins, and make foods more palatable. Fats and oils are obtained from both plats and animal sources, present in varying amounts in many foods. The principal sources of fat in the diet are meats, dairy products, poultry, fish, nuts, and vegetable fats and oils. Most vegetables and fruits consumed as such contain only small amounts of fat.

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Published

2014-02-16

How to Cite

Mohammad*, A. (2014). GENERAL CHEMISTRY, COMPOSITION, IDENTIFICATION AND QUALITATIVE TESTS OF FATS OR OILS. Journal of Pharmaceutical Research and Opinion, 1(2). Retrieved from http://innovativejournal.in/index.php/jpro/article/view/648

Issue

Vol. 1 No. 2 (2011): JOURNAL OF PHARMACEUTICAL RESEARCH AND OPINION

Section

Articles

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