Fat

Fat

saturated fat
1. all the carbon athoms in the fatty acid molecule are linked by single bonds
2. comes mainly from animal produce
  1. meat eggs milk butter
3. solid at RT
unsaturated fat
1. two or more of the carbon atoms are linked by a double bond
2. liquid at RT
3. mainly from plant and fish sources
  1. olive oil, peas, beans lentils, oily fish
4. polyunsaturated fats
  1. lower blood cholesterol
5. monounsaturated fats
Omega 3 + 6
1. protect against coronary heart disease by preventing blood clotting
2. lower LDL and help HDL
3. growth, maintenance and fighting disease such as joint disease
hydrogenation
1. when liquid vegetable oils are turned into solid fats
2. improve texture, flavour and keeping properties of food
3. adds to obesity and other fat related health problems

Resource summary

	Created by Lindsay Orr over 11 years ago