Fats can be classified into 3 types namely saturated fats, unsaturated
fats, and trans fats.
Each has a chemical structure and different shapes. At room temperature, saturated fats and trans fats such as butter is solid whereas unsaturated fats are usually liquid, such as vegetable oil.
The three types of fats also have different effects on cholesterol levels in the body.
Properties of saturated fats and trans fats bring much LDL cholesterol in the blood that cause plaque stick to the blood vessels that eventually disturb the circulatory system and supplies the oxygen in the body.
Therefore, both types of fats are often called bad fats. Unlike the saturated fats that carries less cholesterol and fat in the blood. Now let us identify each type of fat.
Each has a chemical structure and different shapes. At room temperature, saturated fats and trans fats such as butter is solid whereas unsaturated fats are usually liquid, such as vegetable oil.
The three types of fats also have different effects on cholesterol levels in the body.
Properties of saturated fats and trans fats bring much LDL cholesterol in the blood that cause plaque stick to the blood vessels that eventually disturb the circulatory system and supplies the oxygen in the body.
Therefore, both types of fats are often called bad fats. Unlike the saturated fats that carries less cholesterol and fat in the blood. Now let us identify each type of fat.
Saturated Fat
Saturated fat is easily recognizable from its waxy solid and are found in animal products such as red meat, butter, or milk. In vegetable material, saturated fats can be found in coconut oil and palm oil.
Saturated fat has properties that can disturb the body which can thicken the blood so easy to stick to the walls of blood vessels due to clot which of course can disrupt blood circulation in the body.
Saturated fats are also easily attached to the walls of blood vessels and can lead to hardening of the arteries. Due to impaired blood circulation and oxygen, other diseases such as heart disease, high blood pressure, and stroke often attack people who love to eat foods high in saturated fat.
Saturated fat is easily recognizable from its waxy solid and are found in animal products such as red meat, butter, or milk. In vegetable material, saturated fats can be found in coconut oil and palm oil.
Saturated fat has properties that can disturb the body which can thicken the blood so easy to stick to the walls of blood vessels due to clot which of course can disrupt blood circulation in the body.
Saturated fats are also easily attached to the walls of blood vessels and can lead to hardening of the arteries. Due to impaired blood circulation and oxygen, other diseases such as heart disease, high blood pressure, and stroke often attack people who love to eat foods high in saturated fat.
Unsaturated Fats
This type of fat is usually liquid at room temperature, but can turn into a solid if stored in the refrigerator. Commonly found in plant materials such as vegetable oils (olive oil, sunflower oil, sesame oil, soybean oil, nuts) and avocado. Also found in fish, fisheries.
This type of fat known as good fats because it is a good chance that its cholesterol content of LDL less than that contained in saturated fats. According to experts this type of fat can increase the antibodies in the body, lowering LDL cholesterol, and lower the risk of heart attack.
Unsaturated fats can be categorized into two types namely monounsaturated fats (mono-unsaturated fatty acids) and polyunsaturated fats (poly-unsaturated fatty acids). Monounsaturated fatty acids can be found in olive oil, peanut oil, and canola oil, avocados, and most nuts. Meanwhile, polyunsaturated fatty acids can be found in corn oil, sunflower seed oil, and soybean oil.
Unsaturated fatty acids have carbon double bond atoms are easily decompose and react with other compounds, to obtain a stable composition in the form of saturated fatty acids. The more the number of double bonds that (poly-unsaturated), the easier it is to react / change the oil.
Oils with unsaturated fatty acids better consumed directly without being processed / heated first. When used for cooking, can be used for stir-fry cooking because heat does not last long. If used for frying, unsaturated fatty acids it is easier to form trans fats are dangerous because it is easy to react. In addition, their use should not exceed 4 grams a day.
This type of fat is usually liquid at room temperature, but can turn into a solid if stored in the refrigerator. Commonly found in plant materials such as vegetable oils (olive oil, sunflower oil, sesame oil, soybean oil, nuts) and avocado. Also found in fish, fisheries.
This type of fat known as good fats because it is a good chance that its cholesterol content of LDL less than that contained in saturated fats. According to experts this type of fat can increase the antibodies in the body, lowering LDL cholesterol, and lower the risk of heart attack.
Unsaturated fats can be categorized into two types namely monounsaturated fats (mono-unsaturated fatty acids) and polyunsaturated fats (poly-unsaturated fatty acids). Monounsaturated fatty acids can be found in olive oil, peanut oil, and canola oil, avocados, and most nuts. Meanwhile, polyunsaturated fatty acids can be found in corn oil, sunflower seed oil, and soybean oil.
Unsaturated fatty acids have carbon double bond atoms are easily decompose and react with other compounds, to obtain a stable composition in the form of saturated fatty acids. The more the number of double bonds that (poly-unsaturated), the easier it is to react / change the oil.
Oils with unsaturated fatty acids better consumed directly without being processed / heated first. When used for cooking, can be used for stir-fry cooking because heat does not last long. If used for frying, unsaturated fatty acids it is easier to form trans fats are dangerous because it is easy to react. In addition, their use should not exceed 4 grams a day.
Trans Fats
Trans fats come from unsaturated fats undergo partial hydrogenation compaction techniques that cause changes in the chemical bonding configuration of the fat. Consequently, unsaturated fats are generally liquid, a solid and more durable.
The real goal is to help the vegetable oils that are unsaturated become more stable so it is more resistant to rancidity reactions and remain solid at room temperature.
Although derived from unsaturated fats that are good, trans fat is changed in character since the last hydrogenation. This type of fat to be no different because of its saturated fat increases LDL cholesterol and lower LDL cholesterol. The product of one form of trans fat margarine widely used in daily life.
Trans fats come from unsaturated fats undergo partial hydrogenation compaction techniques that cause changes in the chemical bonding configuration of the fat. Consequently, unsaturated fats are generally liquid, a solid and more durable.
The real goal is to help the vegetable oils that are unsaturated become more stable so it is more resistant to rancidity reactions and remain solid at room temperature.
Although derived from unsaturated fats that are good, trans fat is changed in character since the last hydrogenation. This type of fat to be no different because of its saturated fat increases LDL cholesterol and lower LDL cholesterol. The product of one form of trans fat margarine widely used in daily life.
Almost all natural oils and fats can be made into soap by the addition of other materials such as NaOH / KOH. Once formed,can this soap separated again from the materials making up the other to be a natural fat again?
ReplyDeletefat and oil can be hydrolized and produce fatty acids and glycerol.Intentional hydrolysis process conducted by the addition of a strong base,such for NaOH molecule warming and produce glycerol and soap. So oil can not return to the initial state
ReplyDeleteSoap is made from the process of saponification of animal fats (tallow) and from the oil.
ReplyDeleteI think if the saponification process has resulted in a product that is soap.
We can not separate the soap for a natural fat again
because soap products we use have a function to remove or clean the grease and grime
I think soap is chemical compounds which is derived from the reaction of the fat or oil with an alkali, if the soap separated again from a natural fat in my opinon could not because by its nature can produce soap from froth and foam as well the alkalone
ReplyDelete