Explore: Fats And Oils

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of

labeling the two kinds of fats as bad fats and good fats, respectively. However, since the fats and oils in most natural and traditionally processed foods

acids in seed oils. Unlike other dietary fats, trans fats are not essential, and they do not promote good health. The consumption of trans fats increases

hydrogenated oils. Because consumption of trans fats is associated with increased risk for cardiovascular diseases, artificial trans fats are highly regulated

molecular weight of triglycerides and vice versa. Practically, fats or oils with high saponification value (such as coconut and palm oil) are more suitable

on the temperature of the fat, it can change between a solid state and a liquid (oil) state. Chemically, both fats and oils are composed of triglycerides

or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids

and cis-vaccenic acid (18:1 n−7) occur in small amounts in fats. Studies have shown that substituting dietary monounsaturated fat for saturated fat is

on saturated and unsaturated types. Saturated fats have no C=C groups; unsaturated fats feature one or more C=C groups. Unsaturated fats tend to have

Rancidification – Spoilage of fats & oils into foul-smelling substances "14.10.1: Foods- Acid Value and the Quality of Fats and Oils". Chemistry LibreTexts.