Fat

Fat

1. saturated fat

   • all the carbon athoms in the fatty acid molecule are linked by single bonds
   • comes mainly from animal produce
     • meat eggs milk butter
   • solid at RT

2. unsaturated fat

   • two or more of the carbon atoms are linked by a double bond
   • liquid at RT
   • mainly from plant and fish sources
     • olive oil, peas, beans lentils, oily fish
   • polyunsaturated fats
     • lower blood cholesterol
   • monounsaturated fats

3. Omega 3 + 6

   • protect against coronary heart disease by preventing blood clotting
   • lower LDL and help HDL
   • growth, maintenance and fighting disease such as joint disease

4. hydrogenation

   • when liquid vegetable oils are turned into solid fats
   • improve texture, flavour and keeping properties of food
   • adds to obesity and other fat related health problems