Fats and Oils

Oils and fats are essential components in a well-balanced nutritional programme. They are glycerol esters containing three fatty acids, which is their structural formula. As a result, they are scientifically referred to as triacylglycerols, but they are more often referred to as triglycerides in the food sector. Oils and fats are often used interchangeably, however they are typically used to distinguish triglycerides in the liquid state at room temperature (oils) from triglycerides in the solid state (fats) when they are frozen (fats).

It is typical for them to be derived from vegetable sources (such as palm oil, rapeseed oil, soybean oil, olive oil, cocoa butter and so on) or from animal sources (such as porcino lard, cow tallow, fish oils and so on), as well as from animal milk fats.A majority of the fatty acids found in most commonly consumed oils and fats are made up of long carbon and hydrogen chains, with each chain typically containing from 8 to 20 carbon atoms. Even-chain fatty acids constitute the majority of fatty acids, although animal fats contain significant amounts of odd-chain fatty acids as well. A methyl (CH3) group is found at one end and a carboxylic acid (COOH) group is found at the other end. Because it reacts with the hydroxyl groups on the glycerol molecule, this carboxylic acid group is responsible for the formation of the ester linkages in the triacylglycerol molecule.

Fats

Fats are compounds that are soluble in organic solvents but are largely insoluble in water; these compounds are classified as such.

When left at room temperature, they become solid. There are two types of fats that are solid at room temperature: saturated fats and trans fats.

Saturated fat is also referred to as solid fat in some circles. When compared to animal fat or red meat, the amount of saturated fat in fish and poultry is lower. Saturated fats can be found in tropical oils such as cocoa butter, coconut oil, and palm oil, among others. It is most commonly found in high concentrations in non-dairy products and snacks. Cakes, butter, and cookies are examples of foods that contain the highest levels of saturated fats.

A fat is modified in order to extend its shelf life. The process by which this transformation takes place is referred to as hydrogenation. When the fat is at room temperature, it becomes harder. 

Oils

Oils are a type of fat that is liquid at room temperature.

Among the types of fats that fall into this category are unsaturated fatty acids. It is beneficial to consume foods high in unsaturated fat because it lowers cholesterol levels.

Nuts, vegetable oils, and avocados are high in monounsaturated fat. Monounsaturated fats are found in foods high in monounsaturated fats, and they help to lower bad LDL cholesterol while maintaining high levels of good HDL cholesterol.

Oils such as sunflower, corn, and soybean contain polyunsaturated fatty acids. Generally speaking, these fats can be found in abundance in seafood. Reduced LDL cholesterol levels may be achieved by replacing saturated fat with polyunsaturated fat in the diet. 

Uses of fats and oils

The properties of specific types of fats and oils determine the applications for which they are suitable. When exposed to air, fats and oils that are suitable for human consumption do not change rapidly. It takes time for them to spoil because bacteria attack them with enzymes and cause them to turn rancid. Certain vegetable oils, referred to as drying oils, are particularly useful in the production of paints and varnishes. Linseed oil, which is derived from flax, is the most important drying oil. (See also the sections on Paint and Varnish.)

Because a high-fat diet has been linked to heart disease and other health problems, food manufacturers have developed fat substitutes, also known as “fake fats,” to replace natural fats in a variety of products. Simplesse, a fat substitute derived from milk protein and blended egg whites, was approved by the Food and Drug Administration (FDA) in February 1990 for use in frozen desserts and baked goods in the United States. Stellar, Olestra, and Trailblazer are among the experimental fat substitutes awaiting FDA approval, among others.

Differences of fats and oils

Conclusion

Oils and fats are often used interchangeably, however they are typically used to distinguish triglycerides in the liquid state at room temperature (oils) from triglycerides in the solid state (fats) when they are frozen (fats).Fats are compounds that are soluble in organic solvents but are largely insoluble in water; these compounds are classified as such.A fat is modified in order to extend its shelf life.Oils are a type of fat that is liquid at room temperature.

Oils such as sunflower, corn, and soybean contain polyunsaturated fatty acids.When exposed to air, fats and oils that are suitable for human consumption do not change rapidly.

Fats increase the amount of cholesterol in the blood whereas oils help to lower cholesterol levels.