Edible Oil

1              Unsaturated fat

Fatty acid in which the  molecule containing 1 or more double bonds between C atoms, thus allowing fewer H atoms, hence ‘unsaturated’                                                              

               

a             Monounsaturated fat

palmitoleic acid - macadamia oil, sea buckthorn oil

myristoleic acid – nugmeg butter

oleic acid – olive oil, rapeseed oil, peanut oil, grape seed oil, sea buckthorn oil. sesame oil, poppyseed oil

                b             Polyunsaturated fat

linoleic acid – soy oil, poppyseed oil, safflower oil, sunflower oil

arachidonic acid – peanut oil

2              Saturated fat 

Examples of foods containing a high proportion of saturated fat include dairy products, animal fats, coconut oil, palm kernel oil, etc.

Deepfry oils and baking fats that are high in saturated fats, like palm oil, tallow or lard, can withstand extreme heat (of 180-200°C) and are resistant to oxidation.

Diets high in saturated fat have been linked to incidence of atherosclerosis and coronary heart disease.

stearic acid -  cocoa butter , shea butter

lauric acid - coconut oil, palm kernel oil, milk

myristic acid – coconut oil, palm oil. nutmeg butter, butter

butyric acid – butter

caprylic acid - milk

palmitic acid -  lard, palm oil, palm kernel oil, coconut oil, butter, cheese, milk, meat

3.            Trans fat

The process of hydrogenation adds hydrogen atoms to cis-unsaturated fats, eliminating a double bond and making them more saturated.  These saturated fats have a higher melting point, which makes them attractive for baking and extends shelf-life.

elaidic acid - milk

There is a naturally occurred trans-fat, found  in trace amounts in meat and dairy products from ruminants.

vaccenic acid -  milk

Unlike other dietary fats, trans fats are not essential, and they do not promote good health.  The consumption of trans fats increases the risk of coronary heart disease by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol.

Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.