Non-Hydrocarbon – Fats

Non-Hydrocarbon – Fats
1. Fatrs are non-hydrocarbons which contain carbon, hydrogen and oxygen atoms.
2. Fats (lipids / triglycerides) are belonging to the group in ester.
3. Natural esters are formed from glycerol and fatty acids.

Name of fat	Molecular formula of ester	Types of fatty acids
Lauric acid*	CH3(CH2)10COOH	Saturated
Palmitic acid*	CH3(CH2)14COOH	Saturated
Stearic acid*	CH3(CH2)16COOH	Saturated
Oleic oxide **	CH3(CH2)7CH=CH(CH2)7COOH	Unsaturated
Linoleic acid***	CH3(CH2)4CH=CHCH2CH=CH(CH2)7COOH	Unsaturated
Linolenic acid***	CH3CH2CH=CHCH2CH=CHCH2CH=CH(CH2)7COOH	Unsaturated

* Saturated: C-C single bonds
** Unsaturated (monounsaturated): C=C double bonds
*** Unsaturated (polyunsaturated): C=C double bonds
4. Animal fats have higher percentage of saturated fatty acids than unsaturated fatty acids.
5. Plant oils have higher percentage of unsaturated fatty acids than saturated fatty acids.
6. Physical properties of fats

	Saturated	Unsaturated
Types of fatty acids	C-C single bonds	C=C double bonds
Bonding	single	double
Melting point	higher	lower
Sources	animals	plants
Cholesterol	high	low
State at room temperature	solid	liquid

Fats (animal) in general are solids at room temperature and acted as:

• thermal insulator
• protective cushion to protect the vital organ
• provide energy and stored in body
• carry Vitamin A, D, E, K (insoluble in water)
• Example: butter, fish oil (liquid in room temperature)
• Fats (plant) are called oils. Oils are liquids at room temperature.
• Example: olive oil, peanut oil, palm oil and bran oil

7. Chemical properties of fats

• Unsaturated fats can be converted into saturated fats by hydrogenation (additional reaction) in 200°C and 4 atm in the presence of nickel catalyst.
• Example: production of margarine from sunflower oil of palm oil.

8. Effect of fats
Fatty food produce high energy but high consumption of fatty food will results:

• obesity
• raise the level of cholesterol
• deposition will cause block the flow of blood which lead to stroke and heart attack.

9. Palm oil

• It is extracted from fresh oil palm fruits.
• Palm oil – extracted from the pulp of the fruits.

Steps in extraction of palm oil:

1. sterilising (oil palm fruit)
2. stripping
3. digestion (crushing the husk and fruit and separate the oil by heating)
4. squeezed out the oil
5. extraction (separate the oil from water)
6. purification the oil (palm oil is treated with phosphoric acid and then steam is passed through to separate the acid)
7. vacuum

Palm kernel oil – extracted from the kernel or seed.
Steps in extraction of palm oil:

1. sterilising (oil palm fruit)
2. stripping
3. crushing the husk and fruit
4. extracting kernel oil
5. purification (purify the oil from kernel)

Goodness in palm oil:

• higher proportion of unsaturated fats.
• easy to digest and absorb.
• rich in vitamin A (carotenoid)
• rich in vitamin E (tocophenols and tocotrienols)
• resist oxidation in high temperature.