44. what is the difference between oil and fat

Therefore, we commonly speak of animal fats and vegetable oils. No single formula can be written to represent the naturally occurring fats and oils because they are highly complex mixtures of triglycerides in which many different fatty acids are represented. The composition of any given fat or oil can vary depending on the plant or animal species it comes from as well as on dietetic and climatic factors.

To cite just one example, lard from corn-fed hogs is more highly saturated than lard from peanut-fed hogs. Palmitic acid is the most abundant of the saturated fatty acids, while oleic acid is the most abundant unsaturated fatty acid.

Terms such as saturated fat or unsaturated oil are often used to describe the fats or oils obtained from foods. Saturated fats contain a high proportion of saturated fatty acids, while unsaturated oils contain a high proportion of unsaturated fatty acids. The high consumption of saturated fats is a factor, along with the high consumption of cholesterol, in increased risks of heart disease.

Contrary to what you might expect, pure fats and oils are colorless, odorless, and tasteless. The characteristic colors, odors, and flavors that we associate with some of them are imparted by foreign substances that are lipid soluble and have been absorbed by these lipids. For example, the yellow color of butter is due to the presence of the pigment carotene; the taste of butter comes from two compounds—diacetyl and 3-hydroxybutanone—produced by bacteria in the ripening cream from which the butter is made.

Fats and oils are lighter than water, having densities of about 0. They are poor conductors of heat and electricity and therefore serve as excellent insulators for the body, slowing the loss of heat through the skin. Fats and oils can participate in a variety of chemical reactions—for example, because triglycerides are esters, they can be hydrolyzed in the presence of an acid, a base, or specific enzymes known as lipases. The hydrolysis of fats and oils in the presence of a base is used to make soap and is called saponification.

Sodium carbonate or sodium hydroxide is then used to convert the fatty acids to their sodium salts soap molecules :. Ordinary soap is a mixture of the sodium salts of various fatty acids, produced in one of the oldest organic syntheses practiced by humans second only to the fermentation of sugars to produce ethyl alcohol. Even so, the widespread production of soap did not begin until the s.

Soap was traditionally made by treating molten lard or tallow with a slight excess of alkali in large open vats. The mixture was heated, and steam was bubbled through it. After saponification was completed, the soap was precipitated from the mixture by the addition of sodium chloride NaCl , removed by filtration, and washed several times with water. It was then dissolved in water and reprecipitated by the addition of more NaCl.

The glycerol produced in the reaction was also recovered from the aqueous wash solutions. Pumice or sand is added to produce scouring soap, while ingredients such as perfumes or dyes are added to produce fragrant, colored soaps.

Blowing air through molten soap produces a floating soap. Soft soaps, made with potassium salts, are more expensive but produce a finer lather and are more soluble. They are used in liquid soaps, shampoos, and shaving creams. Dirt and grime usually adhere to skin, clothing, and other surfaces by combining with body oils, cooking fats, lubricating greases, and similar substances that act like glues. Because these substances are not miscible in water, washing with water alone does little to remove them.

Soap removes them, however, because soap molecules have a dual nature. One end, called the head , carries an ionic charge a carboxylate anion and therefore dissolves in water; the other end, the tail , has a hydrocarbon structure and dissolves in oils.

The hydrocarbon tails dissolve in the soil; the ionic heads remain in the aqueous phase, and the soap breaks the oil into tiny soap-enclosed droplets called micelles , which disperse throughout the solution. Because fat is high in calories, eliminating it seemed like a good way to manage weight and improve health. Unfortunately, added sugars and refined carbohydrates are often used to replace fat in processed foods.

That adds up to a lot of extra calories with little to no nutritional value. They have no nutritional value and are harmful to your health. In June , the U. Food manufacturers have 3 years to phase them out. This process has already begun. Two other types of dietary fat are saturated and unsaturated fat. Rather than trying to cut fat, learning more about these two types of fat and how they affect your body is more helpful. Fats that are tightly packed with no double bonds between the fatty acids are called saturated fats.

There are some exceptions, but most are solid at room temperature. The debate over whether consumption of saturated fat is bad for heart health has been ongoing for decades. Research studies offer conflicting findings regarding the impact of saturated fat on heart health, making this topic particularly confusing for consumers.

For example, a review of 32 studies that included 27 randomized control trials involving over , people found no association between saturated fat intake and heart disease risk. However, other studies have shown that saturated fat intake may increase the risk for heart disease.

What matters most for maintaining your health and reducing your disease risk is the overall quality of your dietary intake and lifestyle. A diet high in saturated fat may raise your low-density lipoprotein LDL cholesterol levels, which will raise your risk for heart disease and type 2 diabetes.

An early study showed that grass-fed beef may elevate cholesterol less than grain-fed beef. Grass-fed lean beef usually contains less fat. Research shows that consumption of plant-based monounsaturated fats may help lower your risk for cardiovascular disease and overall mortality. Your body needs polyunsaturated fats to function. Polyunsaturated fats help with muscle movement and blood clotting.

Omega-3 fatty acids are beneficial for heart health. Most Americans consume more than enough of them. Consuming too many foods rich in omega-6 fats may increase inflammation in your body and raise your risk for certain health conditions, including obesity. Fat and oil are majorly sourced from plant and animal. Traditional and modern methods of extraction as well as refining were reviewed.

Triglyceride phospholipids, sterol, pigments, fatty alcohols and tocopherol are some of the chemical constituent that defines the molecular and biochemical configuration of source oils and fats.

Fats are triglycerides that are solid or semi-solid at room temperature, oil are also triglycerides that are liquid or clear liquid at room temperature, however their chemistry is determined by the degree of solubility.

Fat and oil makes the major three classes of food after carbohydrate and proteins. They are good source of nutrient and could supply about 9 kcalories of energy in a metabolicpool.

The functional unit of fat and oil are triglycerides derived from fatty acid 3 units and glycerol 1 unit , however fat and oil does have other polymeric structures such as monomers, dimers and trimmers derived from free fatty acids, sterol, phospholipids, tocopherol, pigments and lipoproteins moieties Potter and Hotchkis [1].

Because of their structural positioning from fatty acid group, they are grouped as saturated, monosaturated or polyunsaturated [2]. Plant sources are major polyunsaturated sources and saturated, majorly from animal origin. Major fatty acid s includes palmatic, oleic, stearic, lauric, linoleic acid. The roles of fat and oil in the body or food systems through fatty acid mediations or reconfiguration through processing includes hormonal effects, regulation of body systems, protection of delicate organs, carries of soluble vitamins, sensory palatability, satiation mechanisms and posing cholesterol density such as LDL and HDL in cells.

Fat and oil enhances aeration, moisture retention, effective cooking in frying and other functional and physiochemical attributes in food and food systems. Fats and oil may be of vegetable, animal and marine origin. Vegetable fats include the solid fat cocoa batter and the oils such as corn oil, sun flower oil, soybean oil, cotton soil, peanut oil, olive oil, canola oil, pumpkin seed oil, safflower oil, grape seed oil, sesame oil bran oil, argan oil, palm oil, linseed oil, coconut oil.

Typically common vegetable oils including soybean. Sunflower, safflower, mustard, olive, rice bran, sesame are low in saturated fats.

While palm oil, palm kernel oil, coconut oil, tallow and butter fat are high in saturated fats [3]. Animal fats include lard tallow and butterfat while fish oils include cod liver oil, whale oil and salmon oil. Butterfat: This is usually obtained from cow's milk.

It is a mixture of butterfat, water and salt. Butter list is an important source of vitamin A and to be lesser extent of vitamin D. Its distinct flavor and yellow colour are important factors in its popularity. It is used as a table spread has decreased while increasing the use of margarine because of lower price, improves and uniform quality and health Factors. Butterfat is a part of many other dairy products such as milk, cheese, ice cream, coffee cream and whipping cream.

Lard : Lard is a fat rendered from the fatty tissues of pig. Lard is composed of Tallow : Edible tallow is obtained primarily from beef cattle. At room temperature, it is harder and firmer than lard. Tallow comprises of Fish oils can be obtained li'on1 the bodies or livers of several fish including cod fish. Whale, salmon. Fatty acid composition varies not only from species to species, hut often to an even greater extent from one fish to another of the same species. Cod liver oil: This is derived from liver of cod fish.

As with most fish oils, it has high levels of the omega-3 fatty acids. Cod liver oil also contains vitamin A and vitamin D. Soybean oil: This is obtained from the seed of the soybean plant. It is the oil produced in largest quantity.

It is the dominant edible oil in the United States. These are both of dietary importance but are also the cause of oxidative instability of this oil. Constituents and application of soured fat and oil from plants and animals in food systems. Palm oil: This is produced from the fruits of palm trees. It now takes second place in the list of oils produced worldwide. Palm oil has been balanced fatty acid composition in which the level of saturated fatty acids is almost equal to that of the unsaturated fatty acids.

The low level of linolcic acid and virtual absence of linolenic acid make the oil relatively stable to oxidative deterioration. Depending on the oil palm variet, some palm oils may appear to be more unsaturated. The dark red-orange colored palm oil is high in concentrations of carotenoids and anthocyanins. It is also high in vitamin E, present as tocopherols and tocotrienols.

Canola oil: This is edible oil obtained from it relatively new variety of rape seed plant. Making it the second most important source of vegetable oil. The stability ol'tl1is oil is limited mostly by the presence of linolenic acid, chlorophyll and its decomposition products rind other minor components with high chemical reactivity. Application: lt is used majorly us shortening, margarine cooking and frying tilts.

Sun flower oil : lt is the Fourth of the most popular vegetable oils and in some countries; it is preferred to soybean. Rut it is grown in limited geographical locations.

Application: lt is excellent for cooking, making salad dressing, margaririne but not for frying due to its poor oxidation stability. Lt has good flavor stability. Coconut oil : This is obtained from copra, which is dried coconut meat from the coconut palm known as Cocos nucifera. It is classified as a fat because it is solid at room temperature, but it does become liquid oil above Coconut oil is quite resistant to oxidative changes under normal storage conditions.

Note: Mixing fats and oil with considerable differences in molecular weight tends to increase the possibility of foaming. Applications : As frying oils with the production of margarine as milk fat substitute in filled milk evaporated milk , as non-dairy creamers, in the production of infant and sports foods due to their medium chain triglycerides easy digestion and absorption.

Palm kernel oil : This is also at lauric oil, second to coconut oil in the international market. The fatty acid composition and properties of palm kernel oil are very similar to those of coconut oil, but it has a little lower shorter chain fatty acids and higher instauration.

Application Its application is in the production of margarine, as frying oil for shallow frying , filling creams for biscuits, waters , in the production of non-dairy ice-creams, non-dairy whipping creams. Cotton seed oil : This oil is obtained from the seed of the cotton plant. The oil is a by-product and is dependent on the use of cotton in textiles therefore the oil is traded only to at small extent.

Crude cotton seed oil has u strong flavor und odour and a dark reddish brown colour. However, cotton seed oil cannot be processed to have as high oxidative and flavor stability. It is used in the preparation of some shortening, margarine, as a salad oil and for deep-frying some snack items.

Groundnut peanut oil : Groundnut oil is expressed from the seed of Arachis hypogaea commonly known us peanut, earthnut, and groundnut. Groundnut oil has it high content of digestible protein and is unsaturated with a roasted nutty flavor. The crude oil is pale yellow und is primarily used for deep frying and us cooking oil. Application: In the preparation of shortenings, margarines and mayonnaise.

Peanut oil is highly unsaturated and is therefore prone to rancidity. It contains a high proportion of oleic. Olive oil: Virgin olive oil is obtained from the fruits of the olive tree. It is a mixture of triacylglycerol, with some lice fatty acids, majorly palmitic, palmitoleic, oleic and linoleie acids. Corn oil: Unlike most other vegetable oils corn oil maize oil is obtained from seeds kernels of maize. Very low levels a-linolenic acid and high levels of polyunsaturated fatty acids.

Most of the corn oil produced is a by-product of corn starch production. It is highly resistant to oxidation and displays several medicinal effects. Compared with other vegetable oil, sesame oil is highly resistant to oxidative deterioration. Application: It is used as cooking oil. Rice brain oil : Rice-brain oil is a by-product of rice milling and has been used for centuries in many south East Asian countries. Its oxidative stability was found to be equivalent to peanut oil.

Application: lt is used for cooking and frying. Also, for margarine and shortening production, giving a pleasant flavor. Flaxseed linseed oil : This is obtained from the linseed plant. The high level of linolenic acids make the oil oxidize quickly, it imparts a paint-like flavor to food products in a very short time therefore edible flaxseed oil is stored under cold, oxygen free, light free conditions and is protected by addition of an antioxidant.

Safflower oil : This is produced from the safflower plant. The polyunsaturated fatty acid content is very high hat very low in monounsaturated fatty acids, making it more likely to turn rancid. Mustard oil : This is extracted from the seeds of mustard plant Brassica Campestri L It has a characteristically pungent flavor and aroma.

It contains a high amount of selenium and magnesium. It is a highly unsaturated oil, high in antioxidants. Products of edible oil: These include margarines, shortenings, emulsified fats, mayonnaise and salad oils. Unconventional oils : Unconventional oils such as oils from Mango kernel. Cleome viscoss , Mesta, Terminalia bellirica , neem, rice bran, kapok and Mahua have been investigated for their safely and nutritional quality.

Tomato seed oil : This is produced from tomulue seeds.