Fats and oils are esters of triglycerols and fatty acids. Hydrolysis can break down a fat or oil and release the triglycerol and fatty acids.

Hydrolysis of oils and fats is the applied term to the operation in which ethanolic KOH reacts with oil to form glycerol and fatty acids (FAs). Production of FAs and glycerol from oils are important especially in oleochemical industries.

Absorption and Transport into Blood. The major products of lipid digestion – fatty acids and 2-monoglycerides – enter the enterocyte by simple diffusion across the plasma membrane. A considerable fraction of the fatty acids also enter the enterocyte via a specific fatty acid transporter protein in the membrane.

The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid). The oxidation of fatty acids can form compounds with disagreeable odors.

They’re found in:

• olive oil.
• canola oil.
• peanut oil.
• non-hydrogenated margarine.
• avocados.
• some nuts (almonds, pistachios, cashews, pecans and hazelnuts).

Physical properties of oils and fats

• Crystallization. Fats differ from oils in their degree of solidification at room temperature, since in these conditions the oils are in a liquid state (not crystallized) while the fats are in the solid (crystallized) state.
• Melting point.
• Viscosity.
• Refractive index.

Fats and oils are totally different from each other. In simple terms, fats are animal fats whereas oils are vegetable oils. 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 are used throughout the world for both food applications and industrial uses. They are consumed in butter, shortening, margarine, salad oils, and cooking oils, as well as in animal feeds, fatty acids, soaps, personal care products, biodiesel, paints (made from alkyd resins), lubricants, and greases.

Physical Properties:

• Fats and fatty acids are soluble in organic solvents, such as petroleum ether, benzene and chloroform.
• Saturated fatty acids are solid at room temperature, while unsaturated fatty acids are liquid.
• Unsaturated fatty acids show cis-trans isomerism due to presence of double bonds.

Generally, a fatty acid consists of a straight chain of an even number of carbon atoms, with hydrogen atoms along the length of the chain and at one end of the chain and a carboxyl group (―COOH) at the other end. It is that carboxyl group that makes it an acid (carboxylic acid).

Fatty acids are made up of carbon and hydrogen molecules. There are three types of fatty acids: saturated, monounsaturated, and polyunsaturated. The basic difference between each of these is the number of carbon atoms with or without two hydrogen atoms bonded to them.

Fatty acids are constructed from the chemical elements carbon, oxygen and hydrogen. Fatty acids can be divided into a carboxylic acid head group–hence fatty acid–linked to a long chain of carbon atoms.

Polyunsaturated fat is also the main fat found in seafood. Eating polyunsaturated fat in place of saturated fat may lower LDL cholesterol. The two types of polyunsaturated fats are omega-3 and omega-6 fatty acids. Omega-3 fatty acids are found in foods from plants like soybean oil, canola oil, walnuts, and flaxseed.

Fatty acids: Molecules that are long chains of lipid-carboxylic acid found in fats and oils and in cell membranes as a component of phospholipids and glycolipids.

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.

Foods high in omega-3 fatty acids include salmon, halibut, sardines, albacore, trout, herring, walnut, flaxseed oil, and canola oil. Other foods that contain omega-3 fatty acids include shrimp, clams, light chunk tuna, catfish, cod, and spinach.

When added in the right amount and consumed regularly, walnuts may lead to genetic changes and prevent the risk of colorectal cancer, as found in a Harvard study. With so many benefits, you only need to consume 1-2 walnuts per day. There are different ways of adding walnuts to your diet.

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• Extra-Virgin Olive Oil. Olive oil is high in monounsaturated fatty acids, making it a good dietary substitution for unhealthier saturated fat.
• Chia Seeds. Tiny black chia seeds are rich in omega-3s, and they also contain protein and fiber.
• Walnuts.
• Canola Oil.

Here is a list of 12 foods that are very high in omega-3.

• Mackerel (4,107 mg per serving)
• Salmon (4,123 mg per serving)
• Cod liver oil (2,682 mg per serving)
• Herring (946 mg per serving)
• Oysters (370 mg per serving)
• Sardines (2,205 mg per serving)
• Anchovies (951 mg per serving)
• Caviar (1,086 mg per serving)

For example, walnuts contain high amounts of omega-3 fatty acids. Almonds, macadamia nuts, hazelnuts and pecans also appear to be quite heart healthy.

Here are 7 of the best plant sources of omega-3 fatty acids.

1. Chia Seeds. Chia seeds are known for their many health benefits, bringing a hefty dose of fiber and protein with each serving.
2. Brussels Sprouts.
3. Algal Oil.
4. Hemp Seed.
5. Walnuts.
6. Flaxseeds.
7. Perilla Oil.