Difference Between Wax And Oil

• Categorized under Chemistry | Difference Between Wax And Oil

Waxes and Oils are lipids, having hydrophobic properties, and are
derived from plants and animals. Oil is simply fat with unsaturated
fatty acid chains, and is found in liquid form at room temperature.
Waxes are very much like fats or oil, except that they are malleable
in normal conditions, and have only single long-chain fatty acid,
attached to a long-chain alcohol group. In general, lipids are a
group of molecules made up of organic compounds such as fats and
oils, waxes, phospholipids, steroids, sphingolipids, and
prostaglandins, and are very much like the carbohydrates, but the
hydrogen-to-oxygen ratio of lipids will be greater than 2:1. Their
carbon-hydrogen-oxygen bonds will also remain non-polar
covalent. Lipids are not soluble in water, and they accumulate in
the body as a source of energy, making the cells, with the help of
carbohydrates and proteins.
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Wax
Waxes are non edible, low melting point solids, available in
synthetic and natural forms. The natural waxes that are
synthesized by animals contain esters of carboxylic acids bonded to
long chain alcohols, while those produced by the plants have typical
mixtures of substituted hydrocarbons. Irrespective of species and
geographic locations, the composition of these natural waxes will
remain the same. They are very soft and melt easily than the
synthetic waxes. Plants make use of the insoluble-in-water nature
of their waxes for providing waterproofing and protective covering
of stems and leaves by preventing any water leakage. Likewise,
animals also produce the waxes to protect their body. The ear wax
of humans, which is an example, protects the ears from any foreign
materials entering the ear and injuring the canal area.

The common beeswax has a composition of ester myricyl

palmitate, having a melting point between 62-65 °C. Plant secreted
waxes are evolved from mixtures of substituted long-chain
aliphatic hydrocarbons, containing alkanes, alkyl esters, and
aliphatic hydrocarbons. Looking from the commercial side, the
most important plant wax is Carnauba wax, containing ester
myricyl cerotate. It is collected from the Brazilian palm called
Copernicia prunifera, and is used largely as confectionery and food
coatings. Its other applications are polishes for car and furniture,
surfboard wax etc. Montan wax collected from coal and lignite has
an increased level of saturated fatty acids and alcohols, which
makes it hard, dark and smelly. Although most of the natural waxes
are from esters, paraffin waxes are made of hydrocarbons and
mixtures of alkanes. These materials are obtained from petroleum
through vacuum distillation. Paraffin waxes are used in foods,
candle making, cosmetics, and waterproofing coatings and
polishes. Polyethylene and polypropylene waxes are utilized for
colouring plastics. Additionally, it provides matting effects as well
as wear-resistant in all kinds of paints.

Oil
Oil is defined as any neutral, non-polar chemical substance in the
form of a viscous liquid at normal temperatures, having
hydrophobic and lipophilic properties. It is called a triglyceride as
it is formed out of glycerol and three fatty acids through the process
of dehydration synthesis. Due to their high carbon
and hydrogen content, oils become flammable and slippery. Oil can
be extracted from animals, vegetables or petrochemicals either as
a volatile or as a non-volatile liquid. It is best as fuel and lubricant,
and also as a purifying agent in religious ceremonies. Oil has been
used throughout the human history as a support for the life.

Cooking oils are produced either from animal fat or from plants,
through natural metabolic processes. Organic oils contain
chemicals including proteins, waxes and alkaloids. Oil is the most
important fuel in the world and is responsible for our present
standard of living. Petrol, diesel, jet fuel, etc., are examples of
transport oils. The byproducts got during the oil refining process
are very valuable and are used in the production of plastics,
chemicals, pesticides, fertilizers, lubricants, waxes, tars and
asphalts. Commercial oil production was started in the 1850s.

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Lipid lore: Oils, fats and waxes

8-Apr-2019
INGREDIENTS
The winner of SPC’s prize for the best essay on the 2018 SCS Diploma in
Cosmetics Science course is Lorna Cox for her in-depth article on oils, fats and
waxes. This is an edited version of her winning essay

Oils, fats and waxes are important raw materials used throughout numerous industries.
This essay offers an overview of the types and characteristics of oils, fats and waxes,
outlining the difficulties in achieving a distinct classification.
Consideration is given to both natural and synthetic oils, fats and waxes, examining
their origin, and the production and processing techniques applied to each.
Focusing on their role within the cosmetics industry, examples of their uses will be
discussed, along with a review of the potential limitations and formulation problems that
can arise as a result of their chemical nature.

What are oils, fats and waxes?

An oil is defined as “any of a group of natural esters of glycerol (glycerine) and various
fatty acids, which are liquid at room temperature”. Fats are very similar to oils and are
defined as “any of a group of natural esters of glycerol and various fatty acids, which are
solid at room temperature and are the main constituents of animal and vegetable fat”.
The only discernible difference between fats and oils is their state at ambient
temperature. Within cosmetics, waxes can be ascribed as a usually solid organic
compound: harder, more brittle and with a higher melting point than fats. However,
some natural waxes can be soft semi-solids or even liquid.

Figure 1:

Fatty acid structure

Although different, oils, fats and waxes can be subdivided into the same classifications,
ie natural, comprising ‘true’ and natural derivatives, and synthetic, comprising
petrochemical derivatives and silicones.

Natural oils, fats and waxes

True oils, fats & waxes: Origin & structure
Natural oils, fats and waxes are primarily obtained from either plant or animal sources,
including sunflower, oilseed rape, oil palm, beef tallow, lanolin and beeswax. However,
in recent years, algae oil has made an appearance as an attractive alternative for use in
cosmetic and toiletry products.
Oils and fats are organic compounds comprised of esters of glycerine and fatty acids.
Glycerine is a trihydric alcohol which forms triesters with the fatty acids. The fatty acids
comprise a straight carbon backbone (usually with an even number of carbon atoms)
and a carboxyl group at one end.
The carbon chains can be saturated or unsaturated and vary in length from six to 22.
The diagram in figure 1 shows the structure of fatty acids. Glycerine and fatty acids
together form triglycerides and this is presented in figure 2.

Figure 2:

Triglycerides; R = a chain of between six and 22 carbon atoms

The different types of triglyceride present give oils and fats their various properties. For
example, whether the triglycerides are saturated or unsaturated affects the melting
point, unsaturated triglycerides having a lower melting point than saturated triglycerides
with the same carbon chain length.
The triglycerides’ carbon chain length also affects the melting point, with a longer chain
giving a higher melting point. Waxes are also comprised of esters. However, they
mainly consist of monoesters, which are formed between a fatty alcohol molecule and a
fatty acid molecule.
These monoesters range in chain length, from 16-30 carbon atoms, and are usually
saturated.
 The only discernible difference between fats and oils is
their state at ambient temperature

True oils, fats & waxes: Production

Plant oils & fats production
Plant/vegetable oils and fats can be extracted from any oil-bearing part of the plant,
usually from the seed, nuts or fruit. Essentially, the same method of extraction is used
for the majority of vegetable oils and fats.
This involves a process of pressing, cooking and solvent extraction. The plant material
is cleaned and, if large and/or un-uniform in size, ground to give a larger surface area
for more effective oil extraction. The material is then heated, to further facilitate oil and
fat extraction, then passed through a screw press, which squeezes out the oil.
Additional oil can then be extracted from the remaining material, the oil cake, via solvent
extraction using a volatile hydrocarbon, normally hexane. The oil is finally separated
from the solvent by distillation and can then be refined: heated and mixed with alkaline
substances to remove undesired fatty acids, degummed, bleached and deodorised
(figure 3).

Figure 3:

Vegetable oil production

Animal oils, fats & waxes production
Animal fats, oils and waxes are mainly produced by rendering, which is the thermal
processing operation that breaks down the cellular structures to release triacylglycerols
from animal by-products and underutilised fish species.
There are two methods of rendering: ‘wet’ and ‘dry’ (figure 4). Wet rendering employs
the use of a steam injection. The steam heats the animal material to around 95°C,
which extracts the oils, fats and waxes.
In dry rendering, the animal material is heated, usually to 115°C–135°C, while being
agitated to prevent charring, thus releasing its fats, oils and waxes as it cooks in its own
moisture. The fats, oils and waxes sink to the bottom of the vat and can be run off. Wet
rendering can be preferable as it produces higher quality extracts, but it is more time
consuming.
Other waxes production
Other natural waxes, including beeswax, candelilla wax, carnauba wax, berry wax,
sunflower wax, Myrica fruit wax, rice bran wax, lanolin and jojoba oil, have distinct
processing methods. Beeswax is extracted by melting the combs using either boiling
water, steam or heat; it can then be separated either by skimming off, running off or
centrifugal extraction.
Myrica fruit wax is obtained from the fruit peel of the Myrica pubescens tree, by boiling
and then skimming the wax off the surface, and lanolin, a “waxy substance secreted by
the sebaceous glands of wool-bearing animals”, is derived from wool, which is scoured
in hot water with a detergent and the wax removed by centrifugal separators.
Figure 4:

Wet and dry rendering processes

Natural derivatives
In cosmetics, natural derivatives, made from oils and fats, including beef tallow,
rapeseed, soybean, coconut palm and oil palm, and the wax lanolin, are incredibly
useful raw materials. They can better harness the desired properties of their parent
materials, or can provide new functions which were previously unavailable.
In order to create derivatives of oils, fats or waxes, they must first be broken down into
their component parts. Once separated, they can be utilised without further processing,
or can undergo various modifications, either being recombined in a different
configuration, or first modified then recombined.
Natural derivatives: Production
The production of natural derivatives from fats and oils is achieved via various
processes, including high pressure splitting, esterification, hydrogenation and
ethoxylation.
High pressure splitting is a method by which the fatty acid is separated from the
triglyceride via an endothermic reaction, in which oil reacts with a counter-current of
water, facilitated by high pressure at around 60 bar and a temperature of around 260°C.
This enables the water to partially dissolve in the fat and hydrolysis to take place. The
fat is split from triglyceride to diglyceride, to monoglyceride and then to fatty acid, with
glycerine produced as a by-product.
Once separated, the fatty acids can be split into groups of different carbon chain lengths
using fractional distillation, and unsaturated and saturated fatty acids can be separated
by fractional crystallisation using an organic solvent or hydrophilisation.
The process of wax splitting is very similar; sodium hydroxide solution is used in place
of water, with which the fatty acid of the wax ester reacts and forms a soap. When the
fatty acid reacts with the sodium hydroxide it splits from the fatty alcohol, which is
removed by vacuum distillation.
The remaining soap is then split using a mineral acid and the fatty acid floats to the top
of the solution where it is removed.
Hydrogenation is a process that can either be carried out on a fatty acid or a fatty acid
ester; it involves the use of an excess of hydrogen and a catalyst, usually nickel, and
takes place at a pressure of around 250-300 bar and a temperature of 200-300°C. The
hydrogen reacts with the carboxyl group producing a fatty alcohol plus either water, or
alcohol respectively.
Ethoxylation is an important process for the production of many natural oil and fat
derivatives. It is a condensation reaction in which ethylene oxide reacts with reactive
hydrogen molecules in the hydroxyl groups of fatty acids, fatty alcohols and their esters.
 Petrochemical-derived oils, fats and waxes can be found
in the INCIs of countless cosmetic and toiletry products

Synthetic oils, fats and waxes

Petrochemical derivatives: Origin, structure and production
Petrochemical-derived oils, fats and waxes can be found in the INCIs of countless
cosmetic and toiletry products. These raw materials comprise petrolatum, paraffin oil,
paraffin wax, microcrystalline wax and ozokerite. All are derived via the same method
with the exception of ozokerite, a naturally occurring mineral wax which is mined,
extracted by boiling in water, refined using sulfuric acid and then deodorised with
charcoal. The other materials are derived through the fractional distillation of petroleum.
An intermediate product in microcrystalline wax production, petrolatum is separated
from paraffinic residual oil, via solvent dewaxing and filtration. It is then purified via
hydrogenation and/or adsorption to saturate many of the aromatic compounds and
remove harmful polar hydrocarbons.
Otherwise known as Vaseline, petrolatum comprises mineral waxes (paraffin wax,
microcrystalline wax) and mineral oils (paraffin oils) as a colloidal system, with the
waxes forming the solid external phase and the oils the liquid internal phase.
Paraffin oils have a lower molecular weight than petrolatum and mainly comprise a mix
of paraffinic and naphthenic structures, at around 70% paraffinic and 30% naphthenic in
cosmetic grade oils.
Paraffin wax and microcrystalline wax are components of petrolatum. Paraffin wax, like
petrolatum, is colourless, odourless and tasteless. It has a melting point usually
between 50°C and 70°C, and depending on the molecular weight can either be hard
and brittle (high molecular weight), or malleable (low molecular weight).
Microcrystalline wax generally contains a higher percentage of isoparaffinic and
naphthenic hydrocarbons than paraffin wax, and has a higher viscosity and melting
point (63-93°C). It has an amorphous structure containing microscopic crystals, which
can prove advantageous over the use of paraffin wax, for cosmetic and toiletry products
where the crystallisation characteristic of paraffin wax would be a problem.
Ozokerite is chemically and physically identical to microcrystalline wax, and so shares
the same properties. All of these petrochemical waxes are primarily formed of straight
chain paraffins with carbon chains of 20-32 atoms long.
Silicones: Origin, structure & production
Silicones are synthetic polymers that comprise a silicon-oxygen backbone with organic
groups attached to the silicon atoms by C-Si bonds. The most commonly used silicones
have methyl groups attached along the backbone. Figure 5 shows the components of
these silicones. A variety of silicones are used in cosmetics applications including cyclic,
linear, or organo-functional polydimethylsiloxanes (PDMS), as well as silicone elastomer
dispersions and resins.

Figure 5:

The components of silicone

To produce the silicones used in cosmetics and toiletries, silicon/silicon metal first
needs to be extracted from raw materials, such as sand, quartzite and granite rock,
because silicon does not occur in its unbound form in nature.
To achieve separation, a carbo-thermic smelting process is employed, in which the
reduction of sand at very high temperature releases the silicon. The silicon then
undergoes three additional manufacturing processes before becoming silicones.
The first process is chlorosilane synthesis, where silicon is reacted with methylchloride
in the presence of a copper-based catalyst to produce chlorosilanes, the most abundant
of which is dimethyldichlorosilane. Distillation is then carried out to separate the
chlorosilanes. The next process is chlorosilane hydrolysis, which yields silanols.
These cyclic and linear oligomers can then be used without further processing.
However, the majority of silicones used in cosmetics and toiletries require a final
“finishing process”, ie polymerisation (cyclic) and polycondensation (linear). This
enables the creation of the vast array of silicones used in cosmetics and toiletries.
Oils, fats and waxes in cosmetics
Oils, fats and waxes can be used in cosmetic formulations as solubilisers, superfatting
agents, consistence factors, consistency factors, emollients and dispersing agents.
Natural oils and fats are especially important as they are also used for the production of
all classes of surfactants.
The solubiliser polysorbate 20 can be derived from coconut oil and enables fragrance or
essential oils to be incorporated into a solution; superfatting agents cetyl and stearyl
alcohols are used in hair conditioners; and the consistency factors ozokerite and
microcrystalline wax are a frequently used in combination in lipsticks, providing good oil
binding and strength.
Emollients lubricate, protect, moisturise and provide a pleasant skin feel. Petrolatum is
commonly used as an emollient in a wide variety of products. Cocoa butter and shea
butter are examples of commonly used natural emollients, while silicone derivatives
dimethicone and cyclomethicone can be used as emollients in products for which a non-
greasy feel is desired.

The main problem for natural oils and fats is that their
triglyceride components have a propensity to oxidise
and hydrolyse

Limitations of oils, fats & waxes

The main problem for natural oils and fats is that their triglyceride components have a
propensity to oxidise and hydrolyse. This causes consistency and stability changes,
affecting textural qualities and limiting shelf life. Furthermore, oxidation can result in
rancidity, causing discolouration and malodours. Sunflower oil has a particular tendency
to go rancid due to its high levels of oleic and linoleic acid, which are unsaturated and
so prone to oxidation.
Bloom formation is a common problem, caused by the crystallisation of fat at the
surface of a cosmetic product. Blooming occurs when the solid fat material dissolves in
the liquid phase and migrates to the surface of the product, where it then crystallises,
creating an undesirable appearance (figure 6).
Cocoa butter has a tendency to ‘bloom’ due to its temperature sensitivity; at ambient
temperature it is solid, but at 36°C it is liquid.
Emulsion stability is also an issue. Even though some fats, oils and waxes have
emulsifying properties, eg stearic acid, the majority of emulsions created will at some
point split, and so creaming, flocculation, coalescence and phase separation are always
a concern.
A limitation specific to natural oils, fats and waxes, arises from their dependence on a
source material, which is subject to variability. For example, oil produced from different
harvests will have composition variances, and yearly differences in crop yield may
cause fluctuations in price and sometimes temporary unavailability of a product.

Analysis of fats, oils & waxes

1. 1. G.pavani
2. 2. CONTENTSCONTENTS  Definition  Importance  Classification  Importance of
oils/fats  Chemical properties of fats  Analysis of oils/fats  Acid value  Saponification
value  Peroxide value  Iodine value  Conclusion
3. 3. LIPIDSLIPIDS • Greek word - LIPOS means FAT. • LIPIDS are composed of C,H & O •
Substances of animal or plant origin • Comprise of fixed oils, fats and waxes [heterogenous]
• Sparingly soluble in water, soluble in organic solvents. • Universal lipid solvent
CHLOROFORM:METHANOL[2:1 V/V] • Digested by lipases which comes under hydrolases
of lysosomes
4. 4. IMPORTANCE • As a fuel. • It provides excellent insulation. • It protects internal organs. •
As building blocks of biologically active materials. • These constitutes of cell walls. • Dietary
fat is necessary for absorption of the essential fatty acids and fat soluble vitamins from the GI
tract.
5. 5. LIPIDS CLASSIFICATIONLIPIDS CLASSIFICATION Lipids Oils Fats Waxes Simple
Compound Derived Misc Fatty Acids Cholesterol Glycero PL Spingo PL Phospholipids
Glycolipids Lipoproteins Other Complex Lipids Saturated Unsaturated Carotenoids
Squalene Hydrocarbons Polyunsat Monounsat Sex Harmones Bile Acids Vitamin D
6. 6. Dairy products as source of Fat • Desserts and snacks (including potato chips, chocolate,
cakes, doughnuts, pastries, and cookies) are a significant source of fat. • Aso get fat from
whole-milk products and high-fat meats, such as bacon, hot dogs, and non-lean red meat.
7. 7. Good Fats and Bad Fats Types of Fats • 1. Unsaturated fats: Found in plant foods and
fish, these fats are seen as neutral or even beneficial to heart health. • The types of
unsaturated fats are: • monounsaturated, found in avocados and olive, peanut, and canola
oils • polyunsaturated, found in most vegetable oils • omega-3 fatty acids, a type of
polyunsaturated fat found in oily fish like tuna and salmon
8. 8. • 2. Saturated fats: • Saturated fats are found in meat and other animal products, such as
butter, shortening, lard, cheese, and milk (except skim or nonfat), • saturated fats are also in
 palm and coconut oils, which are often used in commercial baked goods. • Eating too much
saturated fat can raise blood cholesterol levels and increase the risk of heart disease.
9. 9. • All fats and oils are a mixture of saturated fatty acids and unsaturated fatty acids. • Solid
fats contain more saturated fats than oils. • Oils contain more monounsaturated (MUFA) and
polyunsaturated (PUFA) fats. • Saturated fats, trans fats, and cholesterol tend to raise “bad”
(LDL) cholesterol levels in the blood, which in turn increases the risk for heart disease. • To
lower risk for heart disease, cut back on foods containing saturated fats, trans fats, and
cholesterol.
10. 10. EXTRACTION METHODS OF FATS  Soxhlet extractor method  Extraction of crude
fats ethyl ether  Extraction of crude fats by ethyl ether in Alkali  Babcock Method and
Gerber method  Extraction of fats by Chloroform-Methanol
11. 11. QUALITY EVALUATION OF OILS AND FATSQUALITY EVALUATION OF OILS AND
FATS 1. Transparency 2. Color 3. Odour 4. Taste 5. Relative density 6. Refractive Index 7.
Smoke point 8. Melting point 9. Freezing point 10. Impurity 11. Acid value 12. Phospholipids
13. Soap formation 14. Saponification value 15. Unsaponifiable matter 16. Iodine value 17.
Peroxide value 18. Carbonyl value
12. 12. ACID VALUE
13. 13. ACID VALUE  Major constituents of fats and oil are TAG.[90%]  Free fatty acids -
contribute to the acidity of the fat or oil.  Free fatty acids as neutralized with KOH in the
determination Acid value is defined as the no. of mg of KOH required to neutralize the free
fatty Acids in one gm of fats or oil. The STD for edible fats and oils indicate that the acid
value must not exceed 0.6 mg KOH/1gm
14. 14. Method:I.P 1-weigh 10gm of sample. 2- Dissolve the sample in 50 ml equal vol sof
ethanol and ether. 3- Titrate the mixture using 0.1M NaOH /KOH solution with ph.ph as
indicator 4-Acid value = 56.1 X TV / w Fat/oil Acid value Saponificatiopn value Iodine value
Coconut oil - 246-250 8-10 Palm oil 10 196-210 48-58 butter 0.45 216-235 26-45 Lard - 193-
200 40-46 Castor oil 0.12-0.8 176-187 81-91 Olive oil 0.3-1 185-200 74-94 Tallow 0.25 - - To
judge quality and impurity. To estimate rancidity of oil.
15. 15. SAPONIFICATION VALUE
16. 16. SAPONIFICATION VALUE Saponification value of fat or oil is one of it’s characteristic
physical properties. All fat and oil have Saponification value is less than 1 The saponification
value is the no. of the mg of KOH required to saponify one gm of an oil or fat. fattyacids in
neutral fat and oil are in ester linkage with glycerol in the form of TAG and may be liberated
by hydrolysis at either acidic or alkali is termed ( saponification ).
17. 17. TAG + 3 KOH  3 alkali salt + glycerol
18. 18. • On the other hand, vegetable oil and fat will tend to have relatively low saponification
values, • since the constituent TAG are relatively rich in long chain fatty acid giving fewer
mol. Per one gm of sample. Method: 1-Weight 2 gm of oil into glass flask. 2- add 25 ml of
alcoholic KOH sol. And boil for 1 hour under a condenser, shaking the content of the flask at
frequent intervals. 3- determine the excess of alkali by titration with HCL using 0.5 ml of the
indicator as phenolphthalein. 4- set a blank test upon the same quantity of KOH at the same
time and under the same conditions.
19. 19. Saponification value = 56.1 X TV X N/W IMPORTANCE: • It determine weight of fatty
acids present in fat • Detection of presence of acids containing less than 16 carbons or more
than 18 carbons. • Adulteration of sample with unsaponifiable matter • Adulteration of sample
with higher or lower with other subs • Calculate the amount of alkali required in manufacture
of soap. • Unsaponifiable matter consists of subs present in oils or fats which are not
saponifiable by alkali hydroxides and are determined by extraction with solution of organic
solvent • Example: Phytosterol, Cholesterol and Vitamins
20. 20. IODINE VALUE
21. 21. IODINE VALUE • Number of gms of halogens (iodine) that which is absorbed under
specified conditions by 100gms of oil or fat • Determination :- 3 methods Method A Method B
Method C Method A :- (Wij’s:) • Weigh the sample and placed in 500 ml iodine flask •
 Dissolve in 10 ml carbon tetra chloride with iodine monochloride in glacial acetic acid iodine
vessel in stoppered • • Place 15ml of kI in cuptop • Shake the flask with 0.1 M Na2S2O3
solution and add starch towards end of the titration. Cl I CH CH + ICl C C KIICl + KCl + I2 I2
+ Na2S4O6 + 2NaINa2S2O3 2
22. 22. Iodine value =(TV) X12.69X N/weight
23. 23. • Oxidation of LiAutoxidation of Lipids is the oxidative deterioration of unsaturated fatty
acids via an autocatalytic process consisting of a free radical chain mechanism. • The chain
of reaction includes • Initiation – Propagation – Termination Formation of Lipid Radical :-
Hydrogens on carbons next to double bonds most easily removed Initiation
mechPhotosynthesized Oxidation (Photooxdation) •Metal Catalysis •Thermal Oxidation
•Enzymatic Oxidation
24. 24. RANCIDITY
25. 25. TYPES
26. 26. PREVENTION
27. 27. DETERMINATION OF RANCIDITY COLORIMETRIC METHOD
28. 28. PEROXIDE VALUE Is the number which expresses in milli equivalents of active oxygen
that expresses the amount of peroxide containing 1000gms (kg) of substances (meq/kg).
29. 29. PEROXIDE VALUE  Weigh 5gms of sample In 250ml glass stoppered conical flask 
Add 30ml of mixture of 3 vol’s of GAA, 2 vol’s chloroform.  Add 0.5ml of patasium iodine
solution and stand for 1 minute  Add 30ml water, titrate with 0.01M sodiumthiosulphate until
yellow colour disappears  Add starch sol until blue colour disappears and carry out blank
Peroxide value = TV X N X100/W  To identify and study degree of unsaturation & Measure
of extent of oil/fat has undergo primary oxidation  meq/kg
30. 30. REFERENCESREFERENCES • Gurudeep chatwal, edited by m arora LIPIDS, 7.1 –
7.33, (organic chemistry of natural products) , VOL I • O P Agarwal LIPIDS (organic
chemistry of natural products) VOL I. • Images from net source • Methods from Indian
pharmacopoeia 2007,vol-1 • Raphael Ikan, II Edition Natural Products.

Advantages &
Disadvantages of Fats
By Karen Curinga
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Believe it or not, a healthy body needs fats. Getting the right kind and amount
of dietary fat, however, can be tricky. If you eat too much of the wrong kind of
fat, you increase your risk for health problems. If you don't get enough of the
right kind of fats, your body's optimal functioning is compromised. Making the
right dietary fat choices helps promotes long-term heath and well-being.

(Image: AlexPro9500/iStock/Getty Images)

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Fat's Function
 (Image: Catherine Yeulet/iStock/Getty Images)

Like carbohydrates and proteins, fats are nutrients that supply energy to your
body. This not only supports physical activity but also keeps your body's
internal processes working at their optimal level. Fat is an important part of
cell membranes and influences how your body's muscles respond to insulin.
Cholesterol -- a waxy, fatlike substance found in every cell of your body -- is
needed for the production of certain hormones. Fat-soluble vitamins A, D, E
and K depend on fat for absorption and transportation throughout the body.
Fats also make foods taste good.
Advantages of Good Fats
 (Image: Jack Puccio/iStock/Getty Images)

Eating unsaturated fats, which primarily come from plant sources and are
liquid at room temperature, is advantageous to your body's health.
Unsaturated fats, also referred to as good fats, reduce inflammation, stabilize
your heartbeat and reduce low-density lipoproteins. This LDL cholesterol
increases your risk for heart disease. Polyunsaturated fats found in foods
such as salmon, tuna and walnuts contain omega-3 fatty acids, which help
lower triglycerides and LDL cholesterol. Vegetables oils, including corn,
soybean, safflower and sunflower oil, are also polyunsaturated fats - PUFAs.
Monounsaturated fats -- MUFAs -- include olive oil, canola oil and peanut oil.
Saturated and Trans Fats
 (Image: joannawnuk/iStock/Getty Images)

Consuming saturated fats and trans fats is disadvantageous to your body's

health. Saturated fats are solid at room temperature and are found mostly in
animal foods, such as meat, butter, cheese and whole milk, but they can also
come from tropical plants -- palm and coconut oil. They raise LDL cholesterol
levels as well as total cholesterol levels. Trans fats are formed using a
process known as hydrogenation. They not only raise LDL, or bad cholesterol,
but also lower HDL, or good cholesterol. Many processed and prepackaged
foods are high in trans fats.
Health Considerations
 (Image: Danilin Vasily/iStock/Getty Images)

Understanding the differences between good fats and bad fats is the key to
making better food choices that support your heart health and weight
management while reducing your risk for chronic disease. Check food labels
to ensure you're avoiding foods packed with saturated or trans fats. Consume
less than 10 percent of your daily calories from saturated fats and replace
them with unsaturated fats whenever possible. Eliminate trans fats from your
diet.

Deodorization, which is the last step of refining process, is a distillation process, using steam
as carrier, in order to remove unwanted odor and taste from the degummed or
neutralized oil for the purpose of producing high quality oil or tallow

tal·low
/ˈtalō/
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noun
1. a hard fatty substance made from rendered animal fat, used in making candles and
soap.