Chemistry of oils and fats / Dr. Pradeep Kumar Choda.

Includes bibliographical references and index.

An overview -- Regulation of fatty acid metabolism -- Stereochemistry of amino acids -- The carbohydrate and biomolecules -- Lipid -- Proteins and amino acids -- Fats -- Lipid metabolism -- Fatty acid composition -- Vitamins: the fat soluble -- Lipoproteins -- Fats and lipids: structure and properties -- Dietary lipid in fatty acid -- Glucose -- Vitamin supplements and complex

"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 enzyme known as lipases. The hydrolysis of fats and oils in the presence of a base in used to make soap and is called saponification. Oils and fats used by mankind are diverse in their origins and composition. The distinction between fats and oils (that of physical state at the arbitrary room temperature value of 20 C) is not scientifically meaningful and these terms will therefore be used interchangeably. Mention should nevertheless be made that with the exception of fish oils and cocoa butter, most animal sources yield fats and most vegetable ones yield oils. Triglyceride molecules contain mostly carbon and hydrogen atoms, with only six oxygen atoms per molecule. This means that fats and oils are highly reduced (that is, un-oxidized). They are, in this way, similar to the hydrocarbons in petroleum, and like petroleum they are good fuels. The main biological function of triglycerides is as a fuel. This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleo chemical industries, postgraduate researchers and nutritionists."--Back cover

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