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Common Name Systematic Name Structural Formula Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH : C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH : C4:0 Valeric acid
Template: Fat composition in different foods (table) 4 languages. ... Food Saturated Mono-unsaturated Poly-unsaturated As weight percent (%) of total fat; Cooking oils;
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 ( oil ) state.
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
Saturated fatty acids have no C=C double bonds. They have the formula CH 3 (CH 2) n COOH, where n is some positive integer. An important saturated fatty acid is stearic acid (n = 16), which when neutralized with sodium hydroxide is the most common form of soap. Arachidic acid, a saturated fatty acid
Type of oil or fat SFA MUFA PUFA Omega- Smoke point [1] [2]Uses 3 6; Almond: 8% 66% 26% 0 17% 221 °C (430 °F) Baking, sauces, flavoring Avocado oil: 12% 74%
However, since the fats and oils in most natural and traditionally processed foods contain both unsaturated and saturated fatty acids, [73] the complete exclusion of saturated fat is unrealistic and possibly unwise. For instance, some foods rich in saturated fat, such as coconut and palm oil, are an important source of cheap dietary calories ...
Melting point: backfat: 30–40 °C (86–104 °F) ... lard has less saturated fat, ... Chef and food writer Rick Bayless is a prominent proponent of the virtues of ...