By the term “fats” we mean fats in the diet, that is, glycerol compounds and (mostly higher) fatty acids. It is just one of the lipid classes. Other types of lipids include, for example, cholesterol. Fats that are liquid at room temperature are also referred to as oils.
Fats consist of two components – glycerin or glycerol (OH-OH-OH) and fatty acids (FA). In particular, they are formed into glycerides (mono-, di-, and tri-), and most of them are triglycerides (also “triacylglycerol” – TAG). Triglyceride is something like a trident (or broad letter E) where the teeth are fatty acids and the ridge is glycerol. Fat consists of such tridents.
Chemical properties of fats:
Parameters of fats:
Related processes:
Mechanical processes:
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