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An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond.
Short-chain fatty acids (SCFAs) are fatty acids with aliphatic tails of five or fewer carbons (e.g. butyric acid). [7]Medium-chain fatty acids (MCFAs) are fatty acids with aliphatic tails of 6 to 12 [8] carbons, which can form medium-chain triglycerides.
Omega−3 fatty acids, also called omega−3 oils, ω−3 fatty acids or n−3 fatty acids, [1] are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond three atoms away from the terminal methyl group in their chemical structure. [2]
The main constituent of cocoa butter is the monounsaturated fat derived from palmitic acid, oleic acid, and stearic acid.. Monounsaturated fats are triglycerides containing one unsaturated fatty acid.
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils.It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities.
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.
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep.