:This article is about lipid molecules, for FAT see File Allocation Table.In biochemistry, fat is a generic term for a class of lipids. Fats are produced by organic processes in animals and plants.
All fats are insoluble in water and have a density significantly below that of water (i.e. they float on water.)
Fats that are liquid at room temperature are often referred to as oil.
1 Chemical composition
Most fats are composed primarily of triglycerides; some monoglycerides and diglycerides are mixed in, produced by incomplete esterification. These are extracted and used as an ingredient.
Products with a lot of saturated fats tend to be solid at room temperature, while products containing unsaturated fats, which include monounsaturated fats and polyunsaturated fat s, tend to be liquid at room temperature.
Predominantly saturated fats (solid at room temperature) include all animal fats (e.g. milkMilk most often means the nutrient fluid produced by the mammary glands of female mammals (including monotremes such as the Australian platypus). It provides the primary source of nutrition for newborns, before they are able to digest more diverse foods. fat, lardFor the punk group of this name, see Lard (band). Lard is an animal fat produced from the fatty or otherwise unusable parts of pig carcasses. It is used for cooking, commonly used in British, German, Polish, Mexican and Japanese cuisine. Pure lard is espe, tallowTallow is rendered beef or mutton fat ( suet). Unlike suet, tallow can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation. It is used to make soap, for cooking, as a bird food, and was o), as well as palm oilPalm oil is a form of edible vegetable oil obtained from the fruit of the Oil palm tree. The oil palm is a tropical palm tree. There are two species of palm oil, the better known one is the one originating from Guinea, Africa and was first illustrated by, coconutThe Coconut Palm Cocos nucifera L. is a member of the Family Arecaceae (palm family). It is the only species classified in the genus Cocos . The term coconut refers to the fruit of the coconut palm. Origins The origins of this plant are the subject of deb oil, cocoaThis article is about "cocoa", the food. For information about "Cocoa", the API and programming environment for the Mac OS X operating system, see Cocoa (software). For information about the city in Florida, see Cocoa, Florida. Cocoa may refer to either t fat and hydrogenatedHydrogenation is a chemical reaction in which unsaturated bonds between carbon atoms are reduced by attachment of a hydrogen atom to each carbon. The process thus results in the saturation of the carbon atoms, meaning that each carbon atom has 4 other ato vegetable oilA vegetable oil or vegoil is an oil extracted from oilseeds or another plant source. Some vegetable oils, such as rapeseed, cottonseed or castor oil, are not fit for human consumption without further processing. Like all fats, vegetable oils are esters of ( shortening).
All other vegetable fats, such as those coming from olive, peanut, maize ( corn oil ), cottonseed, sunflower, safflower, and soybean, are predominantly unsaturated and remain liquid at room temperature.
However, both vegetable and animal fats contain saturated and unsaturated fats. Some oils (such as olive oil) contain in majority monounsaturated fats, while others present quite a high percentage of polyunsaturated fats (sunflower, rape).
