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Saturated fatty acids have perfectly straight chain structure. Unsaturated ones are typically bent, unless they have a trans configuration. In chemistry , particularly in biochemistry , a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated .
A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.
Up to 45% of the total fat in those foods containing human-made trans fats formed by partially hydrogenating plant fats may be trans fat. [ 44 ] [ 46 ] An analysis of some industrialized foods in 2006 found up to 30% "trans fats" in artificial shortening, 10% in breads and cake products, 8% in cookies and crackers, 4% in salty snacks, 7% in ...
“In general, chain sandwiches that contain lower amounts of trans and saturated fats and sodium are going to be more nutritious options,” says Siera Holley, RDN, dietitian at The Ohio State ...
The processing of fats by hydrogenation can convert some unsaturated fats into trans fat]]s. The presence of trans fats in various processed foods has received much attention. Margarine, a common product that can contain trans fats Cover of original Crisco cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised ...
The Texas-based fast-food restaurant chain Whataburger had the fifth ... 4.5 grams of saturated fat and 660 mg ... Garko said. French fries, Garko said, "are high in trans fats, sodium and ...
In this enlightened age of dining, most people know that artificial trans fats are bad. In fact, the FDA has already recommended artificial trans fats from partially hydrogenated oils be removed ...
More specifically, whether the fatty acids are saturated or unsaturated has an effect on membrane fluidity. Saturated fatty acids have no double bonds in the hydrocarbon chain, and the maximum amount of hydrogen. The absence of double bonds decreases fluidity. Unsaturated fatty acids have at least one double bond, creating a "kink" in the chain.