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