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This is an accepted version of this page This is the latest accepted revision, reviewed on 15 February 2025. Esters of fatty acid or triglycerides This article is about the type of nutrient in food. For fat in animals, see Adipose tissue. For chemistry of fats, see triglyceride. For other uses, see Fat (disambiguation). Idealized representation of a molecule of a typical triglyceride, the main ...
Animal fats are lipids derived from animals which are used by the animal for a multitude of functions, or can be used by humans for dietary, sanitary, and cosmetic purposes. Depending on the temperature of the fat, it can change between a solid state and a liquid state. Chemically, both fats and oils are composed of triglycerides.
This in turn plays an important role in the structure and function of cell membranes. [25]: 193–5 Most naturally occurring fatty acids are of the cis configuration, although the trans form does exist in some natural and partially hydrogenated fats and oils. [26]
Polyunsaturated fatty acids are precursors to and are derived from polyunsaturated fats, which include drying oils. [3] Chemical structure of the polyunsaturated fatty acid linoleic acid 3D representation of linoleic acid in a bent conformation Chemical structure of α-linolenic acid (ALA), an essential omega−3 fatty acid
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General structures of mono-, di-, and tri-acylglycerides with names according to the stereospecific numbering Fatty acid. Vegetable oils and animal fats contain mostly triglycerides, but are broken down by natural enzymes into mono and diglycerides and free fatty acids and glycerol.
The fats of plants and fish are generally unsaturated. [1] Various foods contain different proportions of saturated and unsaturated. Many processed foods like foods deep-fried in hydrogenated oil and sausage are high in saturated fat content. Some store-bought baked goods are as well, especially those containing partially hydrogenated oils.
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