Food | Fats and Oils - Important Parameters
The iodine number (iodine value) is a property to determine the degree of unsaturated fatty acids in oils or fats. The iodine number can be quickly and easily determined by refractive index measurement.
A bicycle runs on fat and saves you money. A car runs on money and makes you fat.
In case of food, oil is the better choice. Why? Because it is healthier. Why? It has a higher content of unsaturated fatty acids. So, what does it mean?
Naturally occurring fats (solid) and oils (liquid) are mixtures which are mainly composed of lipids, which means a mono-, di- and triglyceride of the trivalent alcohol glycerol.
98 % of oils and fats are composed of different triglycerides. A triglyceride is composed of a glycerol which is connected to 3 fatty acids, whereas a diglyceride is a glycerol connected to two fatty acids and a monoglyceride is connected to a single fatty acid. There is only little amount of monoglycerides (1 %) or diglycerides (3 %) in fats and oils.
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