Fats are classified as either saturated or unsaturated. Saturated fats are generally solid at room temperature and are found in animal products, while unsaturated fats are liquid and found in plants. There are three types of unsaturated fatty acids: monounsaturated, polyunsaturated, and trans fats. Monounsaturated and polyunsaturated fats are considered healthy, but trans and saturated fats should be limited. Omega-3 and omega-6 fatty acids are also polyunsaturated and important for health, with omega-3s having anti-inflammatory benefits.

1. DENNIS VARGHESE
B.Voc(Food processing & Nutraceuticals)
2nd year, 3rd sem
pims

2.  Fats, are known as triglycerides, are esters of
three fatty acid chains and the alcohol glycerol.
The terms "lipid", "oil" and "fat" are often
confused. "Lipid" is the general term, though a
lipid is not necessarily a triglyceride. "Oil"
normally refers to a lipid with short
or unsaturated fatty acid chains that is liquid
at room temperature
 An oil is any non polar chemical substance that is
a viscous liquid at ambient temperatures and is
both hydrophobic and lipophilic . Oils have a high
carbon and hydrogen content and are usually
flammable and surface active.

3.  Fats are classified into saturated and
unsaturated fats. The classification is
important to enable you to advise your
community about which fats can be
consumed with less risk to people’s health.
Saturated fats are not good for a person’s
health.
 As a general rule, plant sources of fats are
better for a person’s health than the animal
sources, because animal fats contain more
saturated fats.

5.  Saturated fats are usually solid at cool
temperatures. Eating too much saturated fat
is not good for a person’s health, as it can
cause heart and blood vessel problems.
 Unsaturated fats are usually liquid at room
temperature. These types of fats are healthy
fats. Examples include fats from fish, oil
seeds (sesame and sunflower), maize oil and
ground nut oil and breastmilk

6.  There are three types of unsaturated fatty
acids:-
 Monounsaturated Fatty Acids (MUFA) Fatty
acids in this category have what is known as
one double bond in their chemical make-up.
 They are relatively stable to oxidation and the
development of rancidity and are now
considered, in nutritional terms, as being the
best type of fat to eat.
 The most common source of monounsaturates
are Olive Oil and Rapeseed oils.

7.  Polyunsaturated Fatty Acids (PUFA)
Polyunsaturated fatty acids contain two
or more double bonds in their chemical
make-up.
 They are least stable fatty acids to
oxidation and as such are best used in
cold applications.
 The most common source of
polyunsaturates is Sunflowerseed oil

8.  Trans Fatty Acids (TFA) Trans fatty acids
typically come from two sources,
hydrogenated vegetable oils and animal
fats.
 Recent scientific research suggests trans
fats, although consumed in relatively
small proportions, should be avoided due
to their negative affect on blood
cholesterol levels

11.  Certain fatty acids are already 'naturally
saturated' in that they cannot be made
'harder' than they are in nature.
 As previously noted, the levels of saturates
is generally higher in those fats which are
solid at ambient temperatures.
 Saturated fatty acids are extremely stable
i.e. they do not easily become rancid,
meaning they have good keeping properties
(shelf life).

12.  However, Government recommendations
advise consumers to limit their intake of
saturated fats as they can increase blood
cholesterol levels, one of the major factors
in heart disease

13.  With some exceptions, and in contrast to
animal fats, vegetable oils contain
predominantly unsaturated (light, liquid)
fatty acids of two kinds: monounsaturated
(oleic acid - mainly in extra virgin olive oil)
and polyunsaturated (linoleic acid and
linolenic acid - in oils extracted from
oilseeds).
 Industrial and non-food uses of vegetable
oils include the production of soaps,
detergents, fatty acids, paint, varnish,
resin, plastic and lubricants

14.  Crude vegetable oils are obtained without
further processing other than degumming or
filtering.
 To make them suitable for human consumption,
most edible vegetable oils are refined to remove
impurities and toxic substances, a process which
involves bleaching, deodorization and cooling (to
make the oils stable in cold temperatures).
 The FAO concept includes raw, refined and
fractioned oils, but not chemically modified
oils.

15.  animal fats that are obtained in the course of
dressing the carcasses of slaughtered animals
(slaughter fats), or at a later stage in the
butchering process when meat is being prepared for
final consumption (butcher fats). Butter and similar
products obtained from milk.
 Most animal fats such as meat, butter, cheese and
cream contain relatively high levels of saturated fat
and as such should be eaten in moderation.
 Many baked goods such as cakes, biscuits and
pastries can also be high in saturated fat.

16.  Omega-3 fatty acids are found in foods, such
as fish and flaxseed, and in dietary
supplements, such as fish oil. The three main
omega-3 fatty acids are alpha-linolenic acid
(ALA), eicosapentaenoic acid (EPA),
and docosahexaenoic acid(DHA). ALA is
found mainly in plant oils such as flaxseed,
soybean, and canola oils
 Omega-3 fatty acids are essential nutrients
that are important in preventing and
managing heart disease. Findings show
omega-3 fatty acids may help to: Lower
blood pressure.

18.  Omega-6 fatty acids are a family
of polyunsaturated fatty acids that have in
common a final carbon-carbon double bond in
the n-6 position, that is, the sixth bond, counting
from the methyl end.
 Members of the family can have pro-inflammatory
or anti-inflammatory effects.
 Basically, the omega-3s have anti-inflammatory
benefits and help prevent heart disease,
whereas omega-6s lower blood cholesterol and
support the skin. Like all fats, EFAs provide
energy.

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