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Elaidinization
Elaidinization is any chemical reaction which convert a cis- olefin to a trans- olefin in unsaturated fatty acids. This is often performed on fats and oils to increase both the melting point and the shelf life without reducing the degree of unsaturation. The term originates from elaidic acid, the trans-isomer of oleic acid. Reaction Elaidinization of oleic acid, a common component of vegetable oils, yields its trans-isomer elaidic acid Elaidic acid is a chemical compound with the formula , specifically the fatty acid with structural formula , with the double bond (between carbon atoms 9 and 10) in ''trans'' configuration. It is a colorless solid. Its salts and esters are calle .... References {{Reflist Organic reactions ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elaidic Acid
Elaidic acid is a chemical compound with the formula , specifically the fatty acid with structural formula , with the double bond (between carbon atoms 9 and 10) in ''trans'' configuration. It is a colorless solid. Its salts and esters are called elaidates. Elaidic acid is an unsaturated trans fatty acid, with code C18:1 ''trans''-9. This compound has attracted attention because it is a major trans fat found in hydrogenated vegetable oils, and trans fats have been implicated in heart disease. It is the trans isomer of oleic acid. The name of the elaidinization reaction comes from elaidic acid. Its name comes from the Ancient Greek word ἔλαιον (''elaion''), meaning oil. Occurrence and bioactivity Elaidic acid occurs mostly in industrial hydrogenation of polyunsaturated fatty acids. It's also present in small amounts in caprine and bovine milk (very roughly 0.1% of the fatty acids) and in some meats. Elaidic acid increases plasma cholesterylester transfer protein ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleic Acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 ''cis''-9, and a main product of Δ9-desaturase. It has the formula . The name derives from the Latin word '' oleum'', which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. It is a common component of oils, and thus occurs in many types of food, as well as in soap. Occurrence Fatty acids (or their salts) often do not occur as such in biological systems. Instead fatty acids such as oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Oleic acid is the most common monounsaturated fatty acid in nature. It is found in fats (trigl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elaidic Acid
Elaidic acid is a chemical compound with the formula , specifically the fatty acid with structural formula , with the double bond (between carbon atoms 9 and 10) in ''trans'' configuration. It is a colorless solid. Its salts and esters are called elaidates. Elaidic acid is an unsaturated trans fatty acid, with code C18:1 ''trans''-9. This compound has attracted attention because it is a major trans fat found in hydrogenated vegetable oils, and trans fats have been implicated in heart disease. It is the trans isomer of oleic acid. The name of the elaidinization reaction comes from elaidic acid. Its name comes from the Ancient Greek word ἔλαιον (''elaion''), meaning oil. Occurrence and bioactivity Elaidic acid occurs mostly in industrial hydrogenation of polyunsaturated fatty acids. It's also present in small amounts in caprine and bovine milk (very roughly 0.1% of the fatty acids) and in some meats. Elaidic acid increases plasma cholesterylester transfer protein ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cis–trans Isomerism
''Cis''–''trans'' isomerism, also known as geometric isomerism, describes certain arrangements of atoms within molecules. The prefixes "''cis''" and "''trans''" are from Latin: "this side of" and "the other side of", respectively. In the context of chemistry, ''cis'' indicates that the functional groups (substituents) are on the same side of some plane, while ''trans'' conveys that they are on opposing (transverse) sides. ''Cis''–''trans'' isomers are stereoisomers, that is, pairs of molecules which have the same formula but whose functional groups are in different orientations in three-dimensional space. ''Cis'' and ''trans'' isomers occur both in organic molecules and in inorganic coordination complexes. ''Cis'' and ''trans'' descriptors are not used for cases of conformational isomerism where the two geometric forms easily interconvert, such as most open-chain single-bonded structures; instead, the terms "''syn''" and "''anti''" are used. According to IUPAC, "geome ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olefin
In organic chemistry, an alkene, or olefin, is a hydrocarbon containing a carbon–carbon double bond. The double bond may be internal or at the terminal position. Terminal alkenes are also known as α-olefins. The International Union of Pure and Applied Chemistry (IUPAC) recommends using the name "alkene" only for acyclic hydrocarbons with just one double bond; alkadiene, alkatriene, etc., or polyene for acyclic hydrocarbons with two or more double bonds; cycloalkene, cycloalkadiene, etc. for cyclic ones; and "olefin" for the general class – cyclic or acyclic, with one or more double bonds. Acyclic alkenes, with only one double bond and no other functional groups (also known as mono-enes) form a homologous series of hydrocarbons with the general formula with ''n'' being a >1 natural number (which is two hydrogens less than the corresponding alkane). When ''n'' is four or more, isomers are possible, distinguished by the position and conformation of the double bond. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unsaturated Hydrocarbon
A saturated compound is a chemical compound (or ion) that resists addition reactions, such as hydrogenation, oxidative addition, and the binding of a Lewis base. The term is used in many contexts and classes of chemical compounds. Overall, saturated compounds are less reactive than unsaturated compounds. Saturation is derived from the Latin word ''saturare'', meaning 'to fill'.An unsaturated compound is also a chemical compound (or ion) that attracts reduction reactions, such as dehydrogenation, oxidative reduction Organic chemistry Generally distinct types of unsaturated organic compounds are recognized. For hydrocarbons: *alkene (unsaturated) vs alkane (saturated) *alkyne (unsaturated) vs alkane (saturated) * arene (unsaturated) vs cycloalkane (saturated) For organic compounds containing heteroatoms (other than C and H), the list of unsaturated groups is long but some common types are: *carbonyl, e.g. ketones, aldehydes, esters, carboxylic acids (unsaturated) vs alcohol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatty Acid
In chemistry, in particular in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated and unsaturated compounds#Organic chemistry, saturated or unsaturated. Most naturally occurring fatty acids have an Branched chain fatty acids, unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are a major component of the lipids (up to 70% by weight) in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important diet (nutrition), dietary sources of fuel for animals and important structural components for cell (biology), cells. History The concept of fatty acid (''acide gras'') was introduced in 1813 by Michel Eugène Chevreul, though he initially used some variant terms: ''graisse acide'' and ''acide huileux'' ("acid fat" and "oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrogenation
Hydrogenation is a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum. The process is commonly employed to redox, reduce or Saturated and unsaturated compounds, saturate organic compounds. Hydrogenation typically constitutes the addition of pairs of hydrogen atoms to a molecule, often an alkene. Catalysts are required for the reaction to be usable; non-catalytic hydrogenation takes place only at very high temperatures. Hydrogenation reduces Double bond, double and Triple bond, triple bonds in hydrocarbons. Process Hydrogenation has three components, the Saturated and unsaturated compounds, unsaturated substrate, the hydrogen (or hydrogen source) and, invariably, a catalyst. The redox, reduction reaction is carried out at different temperatures and pressures depending upon the substrate and the activity of the catalyst. Related or competing reactions The same cataly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oils
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. History In antiquity Olive oil has been a part of human culture for millennia.Ruth Schuster (December 17, 2014). "8,000-year old olive oil found in Galilee, earliest known in world", ''Haaretz''. Retrieved December 17, 2014. Archaeological evidence shows that olives were turned into olive oil by 6000 BC and 4500 BC in present-day Israel. Pagnol, p. 19, says the 6th millennium in Jericho, but cites no source. In ancient Egypt, plant oils including cedar oil, cypress oil, and ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
