PROPERTIES OF TRIACYLGLYCEROL'S/NEUTRAL FATS - Rancidity,Hydrolysis,Physical Properties

1.PHYSICAL PROPERTIES

•  Hydrophobic and insoluble in water

2.HYDROLYSIS OF TAG

• Occurs in the body during digestion of dietary fat & mobilization of fat from adipose tissue
• Hydrolyzed by enzymes, Pancreatic lipases
• Sequentially hydrolyzed to diacylglycerol and monoacylglycerol and finally glycerol plus 3 fatty acids.

3.RANCIDITY

• Rancidity refers to the appearance of an unpleasant smell and taste for fats and oils.
• Antioxidants (e.g. vitamin E) prevent the occurrence of oxidative rancidity