See Also: Fats; Hydrogenation;
Omega-3 Fatty Acids & Seafood; Article, Fat Facts
Fatty acids are generally classified as saturated, monounsaturated or polyunsaturated. These terms refer to the number of hydrogen atoms attached to the carbon atoms of the fat molecule.
In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated.
Fats containing mostly unsaturated fatty acids are usually liquid at room temperature and are called oils.
Reprinted from the International Food Information Council Foundation
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