Plant Triglycerides z Olive Oil – ~75% oleic – sn-2 99% unsat’d – homogeneous 0 10 20 30 40 50 60 70 80 90 mole % of fatty acid groups C16:0 C18:0 C18:1 C18:2 fatty acid constituent sn-1 sn-2 sn-3 all (Belitz and Grosch, 1999; © Springer-Verlag.) S U U U U U (< 30%) (> 70%)
Plant Triglycerides z Olive Oil – ~75% oleic – sn-2 99% unsat’d – homogeneous 0 10 20 30 40 50 60 70 80 90 mole % of fatty acid groups C16:0 C18:0 C18:1 C18:2 fatty acid constituent sn-1 sn-2 sn-3 all (Belitz and Grosch, 1999; © Springer-Verlag.) S U U U U U (< 30%) (> 70%)
Animal Triglycerides z Beef Fat (tallow) – ~ equal 16:0, 18:0, 18:1 – sn-1,2,3 sat’d (S) & unsat’d (U) 0 5 10 15 20 25 30 35 40 45 mole % of fatty acid groups C16:0 C18:0 C18:1 C18:2 fatty acid constituent sn-1 sn-2 sn-3 all (Belitz and Grosch, 1999; © Springer-Verlag.) –Pig fat (lard) similar S U U S S U S U S S S S 18% 33% 16% 29%
Animal Triglycerides z Beef Fat (tallow) – ~ equal 16:0, 18:0, 18:1 – sn-1,2,3 sat’d (S) & unsat’d (U) 0 5 10 15 20 25 30 35 40 45 mole % of fatty acid groups C16:0 C18:0 C18:1 C18:2 fatty acid constituent sn-1 sn-2 sn-3 all (Belitz and Grosch, 1999; © Springer-Verlag.) –Pig fat (lard) similar S U U S S U S U S S S S 18% 33% 16% 29%
z Compare cocoa butter vs tallow (beef fat) – fatty acid composition quite similar z roughly equal C16:0, C18:0, C18:1 Cocoa Butter vs Animal Fat cocoa butter tallow Cocoa butter homogeneous: melts sharply at body temp; Tallow heterogeneous: solid/liquid over wide temp range S S U U S U 81% 15% S S S S S U S U S 29% 16% 33% S U U 18%
z Compare cocoa butter vs tallow (beef fat) – fatty acid composition quite similar z roughly equal C16:0, C18:0, C18:1 Cocoa Butter vs Animal Fat cocoa butter tallow Cocoa butter homogeneous: melts sharply at body temp; Tallow heterogeneous: solid/liquid over wide temp range S S U U S U 81% 15% S S S S S U S U S 29% 16% 33% S U U 18%
z Milk Fat - Large number of short-chain fatty acids – affects cheese flavor – causes milk rancidity • Marine Oils – Long-chain unsaturated fatty acids 0 5 10 15 20 25 30 % fatty acid group 4:0 6:0 8:0 10:0 12:0 14:0 16:0 16:1 18:0 18:1 18:2 18:3 18:4 20:1 20:5 22:1 22:6 bovine milk fat cod oil (Coultate, 1989; © Royal Society of Chemistry) Animal Triglycerides
z Milk Fat - Large number of short-chain fatty acids – affects cheese flavor – causes milk rancidity • Marine Oils – Long-chain unsaturated fatty acids 0 5 10 15 20 25 30 % fatty acid group 4:0 6:0 8:0 10:0 12:0 14:0 16:0 16:1 18:0 18:1 18:2 18:3 18:4 20:1 20:5 22:1 22:6 bovine milk fat cod oil (Coultate, 1989; © Royal Society of Chemistry) Animal Triglycerides