TRIGLYCERIDE

Description

Any naturally occurring ester of a normal acid (fatty acid) and glycerol. The chief constituents of fats and oils, they have the general formula: CH2(OOCR1)CH(OOCR2)CH2(OOCR3), where R1, R2, and R3 are usually of different chain length. Refining processes often yield commercial products in which the R chain lengths are the same. Used in fatty acids and derivatives, manufacture of edible oils and fats, manufacture of monoglycerides.

Definition

A GLYCERIDE in which esters are formed with all three –OH groups of glycerol.

Agricultural Uses

Triglyceride is a naturally occurring ester of a normal acid (fatty acid) and glycerol. These are the chief constituents of oils and fats having a general formula CH2(00CR1) CH(OOCR2) CH2(OOCR3) where R1, R2 and R3 are of different alkyl chains.
The refining processes often yield commercial products in which the R chain lengths are the same. Saponification with alkali releases glycerol and alkali metal salts of fatty acids (soaps). Triglycerides represent a concentrated source of energy since oxidation provides more energy than an equivalent weight of protein or carbohydrate.
The chemical and physical properties depend on the nature of the fatty acids present. Saturated acids give rise to fats with a higher melting point, as in butter and lard. Unsaturation lowers the melting point of fats. Thus, unsaturated fatty acids are present in large amounts in the oil of plants, for example, oleic acid in olive oil and linoleic and linolenic acids in linseed oil.