Understanding Fats

Understanding Fats

Groups of fats, oils and waxes. Fats contain twice as much energy as proteins and carbohydrates.
 Fats are:

• Insoluble in water

• Soluble in organic solvents such as ether and chloroform

• Capable of being used by living organisms.

Fats occur naturally as free fatty acids, triglycerides, phospholipids and sterols.

Composition:
Fats are organic compounds consisting of carbon, hydrogen and oxygen.

Classification:
 
Fatty Acids
Chain of carbon and hydrogen molecules:

• Saturated- derived from animal and vegetable products.

• Unsaturated- Mono unsaturated fatty acids-oleic acids in the body
  -Polyunsaturated fatty acids- linoleum acid contain omega 3 and 6 (essential fatty acids)
  -Essential fatty acids- Omega 3 important for eye functioning and brain development
  -Trans-fatty acids - formed during food processing

• Triglycerides- Consist of 3 fatty acids and 1 glycerol
  -unsaturated- liquid
  -saturated -solid

• Cholesterol- essential component for cell membranes
  -the major component of brain and nerve cells
  -essential for the synthesis of steroids and hormones
  -plays a part in human fertility
  -the body synthesises up to 80% of the cholesterol circulating in the blood, the remaining 20% comes from the diet.

Sources:

Metabolism:

• During digestion fats are absorbed and circulated as triglycerides

• Triglycerides are broken down into glycerol and fatty acids and stored in adipose tissue

• When energy is needed stored fat is broken down into glycerol and free fatty acids.

• Fats are very energy dense and provides twice as much energy as protein or carbohydrates.

• Most tissues can use fatty acids as energy when there is no carbohydrate available, except for the brain, blood cells, skin and the renal medulla. For these tissues fatty acids are converted into ketene bodies which can be used by the brain for energy when glucose is unavailable.

Functions:

1. Fats form an important additional source of energy in the form of heat and work energy.

2. Superfluous energy is stored on body tissues in the form of fat. When required this can be a source of energy.

3. Fat is a source of fat -soluble vitamins, i.e. Vitamin A & D.

4. Fat serves to heighten your favour of food.

5. It has been proved that growth and development takes place more rapidly on a diet that is rich in fat.

6. Fat insulates the body against excessive heat loss, as it is a bad conductor of heat.

7. The skin can be maintained in a better condition of health if enough fats are included in the diet.

8. Fats serve as a protective padding for the internal organs and nerves.

9. Fats, when used in food preparation,
   a) Texture e.g. the shortness of short crust pastry.
   b) Flavour -mashed potato for example tastes better.
   c) Freshness, cakes made with fat stay fresh longer than a sponge cake without butter.
   d) Attractiveness and flavour when used for frying and roasting meat and poultry.

The information contained in this Site/Service is not intended nor is it implied to be a substitute for professional medical advice or taken for medical diagnosis or treatment.