What is FAT

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Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Fat is mainly present in food in a form called 'triglycerides'. Triglycerides consist of glycerol and three ('tri') fatty acids. Fatty acids are long-chained molecules having a methyl group at one end and a carboxylic acid group at the other end. Industrially, fatty acids are produced by the hydrolysis of the ester linkages in a fat or biological oil (both of which are triglycerides), with the removal of glycerol. Fatty acid fluidity increases with increasing number of double bonds. Food may contain other fats, such as cholesterol and phospholipids, in addition to triglycerides. Lecithin is a phospholipid, made up of glycerol, choline and fatty acids, which again may be mainly saturated or polyunsaturated. Fats may be either solid (Lauren) or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats" and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats.


If we are very physically active and in need of energy then fat can be a useful source of the energy. Conversely, if we are physically inactive, too much fat in our diet can lead to overweight.
Fat also confers texture and flavour on food, enhancing its palatability. Many flavours are fat soluble; unfortunately it is these desirable properties that encourage over-eating.

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