Brief view of edible fats

Edible fats are complex mixture of triglycerides and small amounts of other substances. Triglycerides are esters of glycerol and three fatty acid molecules. Fatty acids may contain different numbers of carbon atoms and may have different degrees and unsaturation and branching. Triglycerides are also called triacylglycerols.

Edible fats occur naturally or are derived through processing and storage of fats.

The natural fats are naturally made up mostly of mixed triglycerides with only trace amounts of mono- and diglycerides and little or no free fatty acids.  The exact composition of natural fats can’t be pinpointed, because they are dependent on factors such as growing conditions, plant/animal breeding, and processing.

Butter

In contrast, processed fats may contain up to 20% of mono- and diglycerides.  Successful production of processed fats products relies on the manipulation of the fat blend to produce suitable physical properties and prevent undesirable changes during and after processing.

The other substances associated with natural fats include the flowing:
*Phospholipids
*Sterols
*Fat-soluble vitamins
*Pigments
*Hydrocarbon
*Oxidation products
*Trace Minerals
*Water
Brief view of edible fats