Uses Of Fats

 

Uses Of Fats

The use of fats and fatty oils (the latter are usually colloquially referred to as oils for short) as food and food preparation and preservation is widespread. Significant quantities of vegetable oils (rapeseed oil, palm oil) have recently been chemically converted into biodiesel. For this purpose, the oils are subjected to transesterification with methanol in the presence of acidic heterogeneous catalysts. The produces fatty acid methyl esters (FAME) and glycerine. Fatty acid methyl esters are sold directly as biodiesel, but much larger quantities are already mixed with conventional diesel fuel in the mineral oil industry's refineries. The legislator has issued regulations for this. An admixture of up to 5% by volume of fatty acid methyl ester is permitted without labeling the fuel and is also widely practiced. The fatty acid methyl ester must meet specific, well-defined quality parameters in the standard DIN defined EN 14,214th

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The direct combustion of melted fats and oils in truck diesel engines is ordinary. However, the vehicles must be specially converted beforehand.

 

By saponification (ester splitting with alkali hydroxides), soaps, the alkali salts of fatty acids, are made from fats or fatty oils. This also produces glycerine.

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Analytics

The fat content of foods is usually determined by extraction with lipophilic solvents. The FDA defines fat as the saponifiable portion of food. This means that non-triacylglycerides, such as sterols or phosphatides, do not fall under the FDA's definition of fat.

 

For fat characterization, titration- analytical indicators such as iodine number, Reichert-Meißl number, saponification number, peroxide number, or acid number are determined. For the qualitative and quantitative determination of individual fat components, chromatographic methods are preferred. The fatty acid distribution can be determined using gas chromatography. Accompanying fat substances such as zoo or phytosterols or lipophilic vitamins are also determined by gas chromatography or HPLCcertainly.  For the reliable identification of the fats' components, mass spectrometry is mostly used in combination with gas chromatography or HPLC.  The German Society for Fat Science has already defined more than 400 analytical methods, including methods for identifying virgin olive oil's authenticity or determining degradation products in used deep-fryer fats.

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Fat accompanying substances

The accompanying fat substances include:

 

·        Phosphatides

·        Sphingolipids

·        Lipochromes

·        Waxes

·        cholesterol

·        Fat spoilage

Fats are perishable; they can change chemically, primarily through light, higher temperatures, atmospheric oxygen, water, and microbes. As a rule, the double bonds or the ester bonds are affected when spoilage occurs, making them rancid and possibly harmful to health.  It is advantageous to protect fats by storing them in a cool, dry place inaccessible to air.

 

Fresh fats usually contain few free, unesterified acids. Fats saponify over time due to moisture and exposure to light and microorganisms. You get pissed off and rancid. An indication for this is the acid number SZ (or neutralization number NZ), which indicates how many milligrams of potassium hydroxide is required to neutralize the free acids contained in one gram of fat.

 

Related topics

Oil paints

 

In art history, oils play a critical role as binders. Mixed with color pigments, these oil colors were crucial for the development of painting (see also: Oil painting ). Vegetable fats are also used as a varnish (protective coating after picture).

 

Fat in art

 

Fatwas a material used more frequently by the artist Joseph Beuys to symbolize the energy stored within an art object or a room installation. The most famous items are the fat corner and the fat stool.

 

Grease trap

 

Typically, fat separators are used in butcher shops, slaughterhouses, deep-frying, and large kitchens. They are always used when fats and oils of organic origin are retained from the wastewater. The dirty water is led into the grease separator via an integrated baffle plate, which leads to a reduction in the flow speed and uniform flow distribution. The separation of the separable light-matter (fat) and suspended matter (sludge) from dirty water is achieved solely by the effect of gravity. A coalescence separator can also separate more finely divided oils and fats.