Fats: An Essential Energy Source for Your Body

1. Definition

Fats, also known as lipids, are triesters of glycerol with fatty acids, collectively referred to as triglycerides or triacylglycerols.

General structural formula:

R1-COO-CH2
|
R2-COO-CH
|
R3-COO-CH2 

Where:

• R1, R2, R3 represent hydrocarbon radicals of fatty acids.

2. Physical Properties

• State:
  • Saturated fats are typically solid at room temperature (referred to as fats).
  • Unsaturated fats are typically liquid at room temperature (referred to as oils).
• Odor and Taste: Odorless and tasteless.
• Color: Colorless or pale yellow due to the presence of certain impurities.
• Solubility: Lighter than water, insoluble in water, soluble in organic solvents such as ether, benzene, chloroform, etc.

3. Chemical Properties

3.1. Hydrolysis Reaction

a) Hydrolysis in an acidic environment:

• Products: Fatty acids and glycerol.
• Chemical equation:
  (RCOO)3C3H5 + 3H2O ⇌ 3RCOOH + C3H5(OH)3

b) Hydrolysis in an alkaline environment (saponification reaction):

• Products: Soap (salt of fatty acids) and glycerol.
• Chemical equation:
  (RCOO)3C3H5 + 3NaOH → 3RCOONa + C3H5(OH)3

Note:

• Soap is a sodium or potassium salt of fatty acids.
• Saponification is a crucial reaction in soap production.

3.2. Hydrogenation Reaction

• Unsaturated fats have the ability to add hydrogen, converting them into saturated fats.
• Chemical equation:
  (C17H33COO)3C3H5 + 3H2 → (C17H35COO)3C3H5

Note: This reaction is used to produce margarine from vegetable oils.

3.3. Oxidation Reaction

• Unsaturated fats undergo slow oxidation by oxygen in the air, forming products with unpleasant odors and flavors, a phenomenon known as rancidity.
• Cause: Due to the double bond C=C in the unsaturated fatty acid radicals being slowly oxidized, forming peroxides, which then decompose to produce aldehydes and ketones with unpleasant odors.

4. Types of Fats

4.1. Saturated Fats

• Formula:
  • Tripalmitin: (C15H31COO)3C3H5
  • Tristearin: (C17H35COO)3C3H5
• Properties: Typically solid at room temperature (fats).

4.2. Unsaturated Fats

• Formula:
  • Triolein: (C17H33COO)3C3H5
• Properties: Typically liquid at room temperature (oils).

5. Roles of Fats

• They are a vital source of energy for the body.
• They contribute to the structure of cell membranes.
• They aid in the absorption of fat-soluble vitamins (A, D, E, K).
• They serve as raw materials for soap, cosmetics, and other products.

6. Important Considerations

• It is important to consume fats in moderation, avoiding excessive intake of saturated fats, which can contribute to obesity, heart disease, and other health problems.
• It is advisable to use vegetable oils instead of animal fats.
• Store fats in a dry, airy place, away from direct sunlight.

7. Examples of Common Fats

• Animal fats: Lard, beef tallow, chicken fat, etc.
• Vegetable oils: Peanut oil, soybean oil, sunflower oil, olive oil, etc.

Note:

• This article provides basic knowledge about fats; you can find more detailed information from other sources.
• It is essential to use knowledge about fats wisely to ensure good health.