Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils come from many different plants and from fish. Oils contain more monounsaturated and polyunsaturated fats. Solid fats are fats that are solid at room temperature like beef fat, butter and shortening.

Oils and fats form an important part of a healthy diet. Structurally they are esters of glycerol with three fatty acids (called either triacylglycerols or triglycerides). It is these fatty acids that give the functionality to fats.

In general liquid fats come from plant oils and are unsaturated fats. Olive, canola, corn, soybean, safflower and sesame oils all come from plants. One exception of a liquid fat not from plants is fish oil.

Lipids consisting of three molecules of fatty acids covalently bonded to one molecule of glycerol are termed triglycerides (or triacylglycerols), but are more commonly known as fats and oils.

Two types of fats — saturated fat and trans fat — have been identified as potentially harmful to your health. Most of the foods that contain these types of fats are solid at room temperature, such as: butter.

Fats and oils share a common molecular structure, which is represented by the formula below. This structural formula shows that fats and oils contain three ester functional groups. Fats and oils are esters of the tri-alcohol, glycerol (or glycerine).

There are three main types of fatty acids: saturated, monounsaturated and polyunsaturated….Fatty Acids Information.

Chemical composition of fats

The main difference between Fats and Oils is that, fats are usually derived from animals, whereas oils are usually derived from plants. The other difference is fats tend to be solids at room temperature; on the other hand, oils tend to be liquid at room temperature.

Fats and oils A fat molecule consists of two kinds of parts: a glycerol backbone and three fatty acid tails. Glycerol is a small organic molecule with three hydroxyl (OH) groups, while a fatty acid consists of a long hydrocarbon chain attached to a carboxyl group.

Answer: The close packing of these blocks is similar to the tightly packed molecules that make saturated fats appear solid. The building blocks of unsaturated fats have bends or kinks that don’t allow the blocks to be tightly stacked and thus, appear more fluid and are liquid at room temperature.

Unsaturated fat

Monounsaturated fats and polyunsaturated fats are known as the “good fats” because they are good for your heart, your cholesterol, and your overall health. These fats can help to: Lower the risk of heart disease and stroke.

“Good” unsaturated fats — Monounsaturated and polyunsaturated fats — lower disease risk. Foods high in good fats include vegetable oils (such as olive, canola, sunflower, soy, and corn), nuts, seeds, and fish.

10 High-Fat Foods That Are Actually Super Healthy

• Dark Chocolate.
• Whole Eggs.
• Fatty Fish.
• Nuts.
• Chia Seeds.
• Extra Virgin Olive Oil.
• Coconuts and Coconut Oil. Coconuts, and coconut oil, are the richest sources of saturated fat on the planet.
• Full-Fat Yogurt. Real, full-fat yogurt is incredibly healthy.

They increase LDL and lower HDL which adversely affects cholesterol, and they promote diabetes and obesity by interfering with insulin production. The other fats we’ve replaced animal fats with are polyunsaturated fats, used for cooking oils.

“As evidenced from multiple recent meta-analyses, studies consistently show that on average a low-carbohydrate diet does better than a low-fat diet in terms of weight loss and fat loss, and several cardio-metabolic markers,” says low-carb advocate Jeff Volek, a registered dietitian and professor of human sciences at …