NFS386H1 Lecture Notes - Lecture 5: Saturated Fat, Saponification, Margarine
5 Jan 2019
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Document Summary
Fatty acids: part of tags, linked to glycerol via ester bonds. Free fas are spoilage indicators (hydrolysis: omega naming system: 1st carbon is the furthest away from the functional group, unsaturated are more reactive because c=c can be oxidized and go rancid. Physical and chemical properties of lipids: mw indirectly determined by saponification value (sv) Sv = mg koh needed to hydrolyze 1g fat/oil (break the 3 ester bonds of 1 tg) The lower mw of fa, the higher sv (more ester bonds need to be hydrolyzed) St = c1, o = 2, and m = 3: when don"t know the positioning don"t add sn (write stom) Solid fat content and crystallinity: plastic fat = blend of crystalline (solid) fat + liquid oil. Ex: margarine: fats normally contain different fas, each having different mps. 3 polymorphic forms ordered in increasing stability: = disorder (least stable) " = not all lined up desirable for margarine (more liquid and spreadable)
