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Instead it contains esters. In the following content, the expressions "fatty acids" and "acid" below refer to esters rather than carboxylic acids. Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat. [6] [7] The major unsaturated fatty acids in soybean oil triglycerides are the ...
Properties of vegetable oils [1] [2] The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [3] Saturated fatty acids Monounsaturated
Soybean oil: 15: 24: 58 Sunflower oil [7] 11: 20: 69 Mustard oil: 11: 59: 21 Dairy products; ... Toggle the table of contents. Template: Fat composition in different ...
Soybean oil: 15% 24% 61% 6.7% 50% 240 °C (464 °F) [4] Cooking, salad dressings, vegetable oil, margarine, shortening Sunflower oil (high oleic, refined) [11] 9%
Hexanoic acid CH 3 (CH 2) 4 COOH C6:0 Enanthic acid: Heptanoic acid CH 3 (CH 2) 5 COOH C7:0 Caprylic acid: Octanoic acid CH 3 (CH 2) 6 COOH C8:0 Pelargonic acid: Nonanoic acid CH 3 (CH 2) 7 COOH C9:0 Capric acid: Decanoic acid CH 3 (CH 2) 8 COOH C10:0 Undecylic acid: Undecanoic acid CH 3 (CH 2) 9 COOH C11:0 Lauric acid: Dodecanoic acid CH 3 (CH ...
Saturated fatty acids 16 and 18 carbons in length are the dominant types in the epidermis, [39] [40] while unsaturated fatty acids and saturated fatty acids of various other lengths are also present. [ 39 ] [ 40 ] The relative abundance of the different fatty acids in the epidermis is dependent on the body site the skin is covering. [ 40 ]
Thirty years later Michel Eugène Chevreul deduced that these fats were esters of fatty acids and glycerol. Wilhelm Normann , a German chemist, introduced the hydrogenation of liquid fats in 1901, creating what later became known as trans fats , leading to the development of the global production of margarine and vegetable shortening .
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