Animal Fats: Structure and Classification

The Chemistry of Animal Fats

Animal fats are composed of triglycerides, which are esters of glycerol and three fatty acids. The fatty acids in animal fats are typically saturated or monounsaturated, meaning they have no double bonds or only one double bond, respectively. Saturated fats are found in meat and dairy products, while monounsaturated fats are found in olive oil and avocados.

The most common saturated fatty acids in animal fats are stearic acid and palmitic acid. Stearic acid is a straight-chain fatty acid with 18 carbon atoms, while palmitic acid is a straight-chain fatty acid with 16 carbon atoms. Both of these fatty acids are saturated, meaning they have no double bonds. The most common monounsaturated fatty acid in animal fats is oleic acid, which is a straight-chain fatty acid with 18 carbon atoms and one double bond.

The Classification of Animal Fats

Animal fats are classified based on their degree of saturation. Saturated fats are fats that have no double bonds, monounsaturated fats are fats that have one double bond, and polyunsaturated fats are fats that have two or more double bonds. Saturated fats are solid at room temperature, monounsaturated fats are liquid at room temperature, and polyunsaturated fats are liquid at room temperature.

The most common saturated fats in animal fats are stearic acid and palmitic acid. The most common monounsaturated fat in animal fats is oleic acid. The most common polyunsaturated fats in animal fats are linoleic acid and arachidonic acid.