Fat
| Also Known As | Triglyceride, triacylglycerol, lipid, dietary fat |
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What is Fat?
Fats are a subgroup of lipids — naturally occurring triglycerides (triesters of glycerol with three fatty acid molecules). They are solid or semi-solid at room temperature, distinguishing them from oils which are liquid. Fats are essential macronutrients that store energy, support cell growth, protect organs, and help absorb fat-soluble vitamins.
Properties & Characteristics
Uses & Applications
Safety Information
Always consult the SDS/MSDS before handling any chemical. This information is for educational purposes only.
Key Facts
Frequently Asked Questions
Fats are a subgroup of lipids — naturally occurring triglycerides (triesters of glycerol with three fatty acid molecules). They are solid or semi-solid at room temperature, distinguishing them from oils which are liquid. Fats are essential macronutrients that store energy, support cell growth, protect organs, and help absorb fat-soluble vitamins.
Energy storage in living organisms (9 kcal/g). Food ingredient and cooking medium. Manufacturing soaps and detergents (saponification). Lubricants and greases. Biodiesel production. Pharmaceuticals and cosmetics. Vitamin delivery (fat-soluble vitamins A, D, E, K).
Excessive dietary intake linked to cardiovascular disease and obesity. Rancidity: oxidation produces harmful aldehydes and ketones. Trans fats (hydrogenated) associated with increased health risks. Fire hazard when heated to high temperatures (cooking fires).