Table of Contents
- 1 What are good fats called?
- 2 What are some examples of fats?
- 3 What are the uses of fats and oils?
- 4 What are the functions of fats?
- 5 How fats are formed?
- 6 What is the structure of fats?
- 7 What are three solid fats?
- 8 How are fats classified?
- 9 Is oil saturated or unsaturated?
- 10 What is oil composed of?
- 11 Is wax a lipid?
- 12 What are fats in nutrition?
- 13 Why are fatty acids important?
What are good fats called?
There are numerous sources of oils and fats that go into the production of food products. They can be of vegetable or animal origin. In the United States, the more important vegetable oils consumed include soybean, coconut, canola, cottonseed, and corn oils.
What are some examples of fats?
Fats are made up of a combination of different fatty acids, but one type generally predominates, which determines the physical characteristics. Fats that contain a high proportion of SFA, such as butter or lard, are solid at room temperature and have a relatively high melting temperature.
What are the uses of fats and oils?
Fats and oils are used throughout the world for both food applications and industrial uses. They are consumed in butter, shortening, margarine, salad oils, and cooking oils, as well as in animal feeds, fatty acids, soaps, personal care products, biodiesel, paints (made from alkyd resins), lubricants, and greases.
What are the functions of fats?
Triglycerides, cholesterol and other essential fatty acids–the scientific term for fats the body can't make on its own–store energy, insulate us and protect our vital organs. They act as messengers, helping proteins do their jobs.
How fats are formed?
Most of the stored fat in our bodies (body fat) and fat found in food (dietary fat) exist in a form called triglycerides. These are made up of three individual fatty acids that are connected together by another molecule, glycerol.
What is the structure of fats?
Lipids are compounds that don't dissolve in water. In terms of numbers, fat is made up of one gylcerol, which is part of the structure of fat and is made up of three carbon atoms, and three fatty acids, which have a long chain of carbons.
What are three solid fats?
Solid fats are fats that are solid at room temperature, like beef fat, butter, and shortening. Solid fats mainly come from animal foods and can also be made from vegetable oils through a process called hydrogenation. Some common solid fats are: butter.
How are fats classified?
Fat is organized into two subgroups: saturated fat, and unsaturated fat. Unsaturated fat is further classified as monounsaturated fat, polyunsaturated fat, and trans-fat. These different classifications determine the effects of these fats on an organism, and the roles that they have in metabolism.
Is oil saturated or unsaturated?
Unsaturated fat are usually called oils. Unlike saturated fat, these oils contain mostly monounsaturated and polyunsaturated fat. A few food products such as coconut oil, palm oils, or whole milk remain as liquids at room temperature but are high in saturated fat.
What is oil composed of?
Crude oil is a mixture of comparatively volatile liquid hydrocarbons (compounds composed mainly of hydrogen and carbon), though it also contains some nitrogen, sulfur, and oxygen. Those elements form a large variety of complex molecular structures, some of which cannot be readily identified.
Is wax a lipid?
A wax is a simple lipid which is an ester of a long-chain alcohol and a fatty acid. The alcohol may contain from 12-32 carbon atoms. Waxes are found in nature as coatings on leaves and stems.
What are fats in nutrition?
Your body needs them for brain development, controlling inflammation, and blood clotting. Fat has 9 calories per gram, more than 2 times the number of calories in carbohydrates and protein, which each have 4 calories per gram. All fats are made up of saturated and unsaturated fatty acids.
Why are fatty acids important?
There are many different kinds of fats, but each is a variation on the same chemical structure. All fats are derivatives of fatty acids and glycerol. Most fats are glycerides, particularly triglycerides (triesters of glycerol).