Fats and Oils

Fats, oils and waxes are the general terms describing a structurally diverse bio-macromolecule called ‘lipids’. Lipids are esters of glycerol and fatty acids. Lipids with saturated fatty acids (saturated fat) tend to be solid at room temperature (25oC) and hence we generally call it as ‘fat’. On the other hand, lipids with unsaturated fatty acids (unsaturated fat) tend to be liquid at room temperature and thus they are called ‘oils’. Lipids are present in all living organisms including Archaebacteria. 

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Similarities -

1. Both animal and plant fats are triglycerides (one glycerol esterified with three fatty acid residues)

2. Both are food reserve of the cell

3.  Unsaturated and saturated fats occurs in both plants and animals .
Difference -

Animal fats (Fats) Butter fat, Beef fat

•  Animals fats are relatively rich in saturated fatty acids.
• Animals fats due to their saturation, tend to stay solid at room temperature, hence commonly known as ‘fats’.
• Iodine number of animal fats will be relatively less (iodine number denote the degree of un-saturation in fatty acids).
•  Oxidative rancidity is observed more frequently in animal fats.
•  Animal fats are stored in liver, beneath the skin etc.
•  Animals have specialized cells for storing fat reserve called adipocytes.
• Vanderwall forces between the molecules are stronger .

Plant fats or Vegetable fats (Oil ) Coconut oil, Olive oil, Sunflower oil

• Plant fats are comparatively rich in unsaturated fatty acids.
•  Plant fats due to their high un-saturation, tend to stay liquid at room temperature, hence commonly known as ‘oils’.
•  Iodine number of plant fats will be more when compared to animal fats.
•  Oxidative rancidity is relatively less in plant fats.
•  Plant fats are stored in fruits and seeds.
•  Plants do not have adipocytes for storing fats, fats are stored as granules (oil droplets) in the cell cells of endosperm of seeds or other cells.
• Vanderwall forces between the molecules are weaker.

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