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Apr 12, 2022 · Good fats include monounsaturated and polyunsaturated fats, which come mainly from plants and fish. Bad fats include trans fats, which are generated by an industrial process to solidify vegetable oils.
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It also determines whether the fat in food is liquid or solid. If the oleic acid (with two missing hydrogens) predominates in the triglyceride—as it does in olive oil—it is liquid at room temperature. But if stearic acid (with all its hydrogens) predominates—as in beef fat—the fat is solid.
May 30, 2023 · Unsaturated fats are liquid at room temperature, and they mostly derive from plant oils. Healthcare professionals consider these to be “good” fats.
Fats are lipids that are solid at room temperature, whereas oils are liquid. As with most fats, triglycerides do not dissolve in water. The terms fats, oils, and triglycerides are discretionary and can be used interchangeably.
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Thus, from a nutrition perspective, Fats are triglycerides, fatty acids, and phospholipids that provide 9 kcal/g. The other difference is that from a caloric perspective, an oil is a fat. For example, let's consider olive oil.
To form a solid, molecules need to pack together nicely, while in a liquid there is less order and the molecules flow around each other. Fat molecules are mostly made up of long, straight hydrocarbon chains. Because they are straight they pack neatly with their neighbours (think of the way uncooked spaghetti packs together in a jar).
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A fat that is a liquid at room temperature is an oil, while one that is solid is a fat. At nine calories per gram, fat makes a substantial contribution to daily caloric intake. Trans fats are formed when polyunsaturated fatty acids are hydrogenated during the food-manufacturing process.
