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fats and oils. The Columbia Encyclopedia, Sixth Edition. 2001-05 (540 words) |
 | Animal fats are esters of saturated fatty acids; vegetable oils are esters of unsaturated fatty acids. |
| Fats are digested in the human body chiefly by the enzyme lipase (in the pancreatic juice) aided by the bile. |
| Medical research indicates the possibility that saturated fats in the diet contribute to the incidence of arteriosclerosis; such fats may raise the blood’s level of cholesterol, which is deposited in the arteries. |
| Fats and Oils - Chapter 2 (2891 words) |
| The properties of different fats and oils depend upon the characteristics of the triglycerids of which they are mixtures and upon the proportions of these triglycerids to one another. |
| Indeed, the fat from a given natural source, say a given species of animal or plant, may contain the same triglycerids in slightly different proportions, depending upon the conditions of the environment prevailing while the fat was being formed. |
| Fats and oils being mere mechanical mixtures of triglycerids, it is possible in many cases to separate them more or less completely into their component triglycerids by simple mechanical means, chilling and pressure. |
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