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A triglyceride (from tri-and glyceride; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids. [1] Triglycerides are the main constituents of body fat in humans and other vertebrates as well as vegetable fat . [ 2 ]
The molecule of a triglyceride can be described as resulting from a condensation reaction (specifically, esterification) between each of glycerol's –OH groups and the HO– part of the carboxyl group HO(O=)C− of each fatty acid, forming an ester bridge −O−(O=)C− with elimination of a water molecule H 2 O.
In the process, 3 molecules of water are eliminated. The word "triglyceride" refers to the number of fatty acids esterified to one molecule of glycerol. In triglycerides, the three fatty acids are rarely similar and are thus called pure fats. For example, tripalmitin, tristearin, etc.
Example of an unsaturated fat triglyceride (C 55 H 98 O 6). Left part: glycerol; right part, from top to bottom: palmitic acid, oleic acid, alpha-linolenic acid. Glycerolipids are composed of mono-, di-, and tri-substituted glycerols, [30] the best-known being the fatty acid triesters of glycerol, called triglycerides. The word "triacylglycerol ...
Almost all natural fatty acids, therefore, have even numbers of carbon atoms. When synthesis is complete the free fatty acids are nearly always combined with glycerol (three fatty acids to one glycerol molecule) to form triglycerides, the main storage form of fatty acids, and thus
Oleic acid is used as a component in many foods, in the form of its triglycerides. It is a component of the normal human diet, being a part of animal fats and vegetable oils. Oleic acid as its sodium salt is a major component of soap as an emulsifying agent. It is also used as an emollient. [51]
Glycerol Triacetin, the simplest possible fat (triglyceride) after triformin. Glycerides, also known as acylglycerols, are esters formed from glycerol and fatty acids, and are generally very hydrophobic. [1] Glycerol has three hydroxyl functional groups, which can be esterified with one, two, or three fatty acids to form mono-, di-, and ...
The triglyceride derived from three molecules of stearic acid is called stearin. [9] Stearic acid is a prevalent fatty-acid in nature, found in many animal and vegetable fats, but is usually higher in animal fat than vegetable fat. It has a melting point of 69.4 °C (156.9 °F) °C and a pKa of 4.50. [11]