Triesters of glycerol

Fats and oils (Section 26.2) Triesters of glycerol. Fats are solids at room temperature, oils are liquids. 

Triacylglycerol (Section 27.1) A lipid, such as those found in animal fat and vegetable oil. that is, a triester of glycerol with long-chain fatty acids. 

Heimann and Vogtle [38] synthesized triesters of glycerol with different ether carboxylic acids with a short alkyl chain. They have found that these hydrophilic lipids, in contrast with the fatty acid glycerol triesters, give complex-ation with alkali and alkali earth metal cations in an analogy of crown ethers. 

Fats and oils, constituted by acylglycerolipids, represent a major subgroup of lipids. They are the most common class of medium-size molecules produced by living organisms. They are the main constituents of the storage fat cells in plants and animals. They have quite a similar chemical composition, as they are mainly composed of triglycerides, triesters of glycerol with fatty acids (FAs). 

The assay of fixed oils provides a special case of ester hydrolysis since they are triesters of glycerol. The saponification value for a fixed oil is the number of mg of KOH equivalent to 1 g of oil. A high value means rancidity, a low value possible adulteration with mineral oil. Almost all edible oils have a saponification value between 188 and 196. Hydrolysis of the fixed oil is carried out with ethanolic KOH. 

The BP monographs for many of the fixed oils contain a GC analysis to confirm the content of the fatty acids composing the triglycerides (fatty acid triesters of glycerol) present in the oil. The monograph for almond oil states the composition of the fatty acids making up the triglyceride should be ... 

Fats and oils are made up predominantly of triesters of glycerol with fatty acids and commonly are called triglycerides (TGs). The designations fats and oils are used merely for convenience, in that customarily at ambient temperatures fats are solids and oils are liquids. Both classes of compounds are triglycerides, differing only in melting point. 

A-2. Fats are triesters of glycerol. A typical example is tristearin, shown in the preceding problem. A wax is usually a mixture of esters in which the alkyl and acyl group each contain 12 or more carbons. An example is hexadecyl hexadecanoate (cetyl palmitate). 

Lipids play a number of important biological roles. Phospholipids are triesters of glycerol in which one ester is derived from a phosphatidylamine. They are important structural units in cell membranes. Prostaglandins are 20-carbon cyclopentane derivatives of arachidonic acid that have profound biological effects, even in minute quantities. Waxes are monoesters of long-chain acids and alcohols. 

A fatty acid triester of glycerol (a triglyceride) that is solid at room temperature, (p. 1202)... 

Fatty acid triesters of glycerol containing few or no carbon-carbon double bonds (containing primarily saturated fatty acids). Butter, lard, and tallow contain large amounts of saturated fats. (p. 1204)... 

Fatty acid triesters of glycerol containing the unnatural trans isomers of fatty acids. Trans fats are often formed as by-products in the partial hydrogenation of vegetable oils to produce margarine and vegetable shortening, (p. 1205)... 

Naturally occurring oils and fats constitute another important source of renewable raw materials [198]. Whether they are referred to as fats or oils depends on whether they are solid or liquid at room temperature, respectively. They are composed primarily of triglycerides (triesters of glycerol) together with small amounts of free fatty acids, phospholipids, sterols, terpenes, waxes and vitamins. Oils and fats are either of vegetable or animal origin and are produced in the approximate proportions 55% vegetable oils, 40% land-animal fats and 5% marine oils [199]. 

Solid triester of glycerol and (mostly) saturated fatty acids. 

Liquid triester of glycerol and unsaturated fatty acids. 

Soybeans are comprised of (w/w), 40% protein, 30% carbohydrates, and 20% oil (5, 4). Currently, about 95% of soy protein is used in feed and 4% in food (for human consumption) applications. On the other hand, about 94% of soybean oil is used in food and only about 4% in industrial applications. Soybean oil is a triglyceride, which is a triester of glycerol and three fatty acids. The main fatty acid composition of soybean oil is (w/w) linoleic (54), oleic (23), and linolenic (8), (5). These fatty acids contain 1, 2, and 3 double bonds, respectively, in their hydrocarbon chains. These double bonds or unsaturations are reactive sites and allow for the development of soybean oil for various applications. 

Fats and oils are triacylglycerols that is, they are triesters of glycerol and these fatty acids. 

Triacylglycerols (29.3)—Triesters of glycerol with three fatty acids. 

Fats and oils are esters of glycerol, the simplest triol (tri-alcohol), in which each of the three hydroxyl groups has been converted to an ester. The acid portion of the ester linkage (fatty acids) usually contains an even number of carbon atoms in an unbranched chain of 12 to 24 carbon atoms. The triesters of glycerol fats and oils are also known as triglycerides. 

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