FATS &
OILS
FATS
•SOLID AT ROOM
TEMPERATURE
OILS
•LIQUID AT ROOM
TEMPERATURE
• CARBON
HYDROGEN
OXYGEN
TRIGLYCERIDES
ONE FAT MOLECULE =
• 3 FATTY ACIDS + 1 GLYCEROL
TYPES OF FATS
• SATURATED FATS
• Solid at room temperature
• Found in animal foods/products
• UNSATURATED FATS
• Liquid at room temperature
• Found in plant foods
SATURATED FATTY ACIDS
(all carbon atoms are filled with hydrogen)
• BUTYRIC ACID—Milk, Butter
• PALMITIC ACID—palm oil, beef, eggs, poultry,
seafood
• LAURIC ACID—Dairy foods, Coconut milk
• STEARIC ACID—Beef fat, meat, eggs, chocolate
UNSATURATED FATTY ACIDS
TWO TYPES OF UNSATURATED
• MONOUNSATURATED
• =ONLY ONE DOUBLE BOND
POLYUNSATURATED
TWO OR MORE DOUBLE BONDS
MONOUNSATURATED
• OLEIC ACID
• Olive oil, sesame seeds, safflower oil, canola oil, peanuts, avocado
POLYUNSATURATED (PUFA)
Types of PUFAs
•
Omega-3
•
•
•
•
•
•
•
Sources: Green leaves and algae and fish because they eat them
Eicosapentaenoic Acid (EPA)
Docosahexaenoic Acid (DHA)
Omega 6
Linoleic Acid
Linolenic Acid
Arachidonia Acid
ESSENTIAL FATTY ACIDS (EFA)
•
•
•
•
LINOLEIC ACID—Breast milk
LINOLENIC ACID
OMEGA 3—Oily fish
OMEGA 6
TRANS FAT
• Trans fats are the result of a process called hydrogenation. To
make vegetable oils solid at room temperature, the hydrogen atoms
are rearranged at the point of the double bonds.
• The process creates trans double bonds by moving the hydrogen
atom to the other side of the carbon chain at the point of the double
bond. These two hydrogen atoms then balance eachother and the
fatty acid becomes straight and the fat becomes more solid.
Partially hydrogenated oil