AGRC 112 Lecture Notes - Lecture 5: Canola, Crystallization, Hexane
Document Summary
Fats are solids at room temperature and oil are liquids. Some plants are edible but humans can not eat them due to digestibility. Tallow, lard, butterfat - concerns with respect to saturated fatty acids. Marine oils - consumption recommended due to content of long chain, polyunsaturated ( omega-3) fatty acids. Edible fats and oils are mixtures of triacylglyerols (triglycerides, tgs) Triglycerides consist of glycerol linked ( esteri es) to three fatty acids (fa) molecules. Hundreds exist in nature - a dozen or so are important in vegetable oils, 5 or 6 predominate in most edible oils. Consists of unbranched linear chain, 2 to 23 carbons in length with an acid ( carboxyl) group at one end. Chains may be saturated or unsaturated, contain none, one or several c=c double bonds. In most polyunsaturated fatty acids, double bonds are separated by ch2 groups ( non- conjugated) The conjugated ones will go rancid faster.
