Fats, which consist of a wide group of compounds, are usually soluble in organic solvents and insoluble in water. Chemically, fats are usually known as triesters of glycerol and fatty acids (triester = one of three ester chemical
At room temperature fats may be present in either liquid or solid form, this depends on their structure and composition.
This Medical News Today information article provides details on some examples of fats, the different categories of fats, how much fat people should consume, and how estrogen levels can affect where fat is stored.
Examples of fats
Olive oil in water. Fats don't dissolve in water. They are insoluble in water. Some fats are liquid at room temperature while others are solid. We refer to those which are liquid at ambient (room) temperature as oils.
Fats which are solid at room temperature are generally referred to as fats. The word lipids refers to both solid and liquid forms of fat.
Below is a reminder breakdown of their meanings:
- Oils - Any fat which exists in liquid form at room temperature. Oils are also any substances that do not mix with water and have a greasy feel.
- Fats - All types. However, fats are commonly referred to as those which are solid at room temperature.
- Lipids - All types of fats, regardless of whether they are liquid or solid.
- Animal fats - butter, lard, cream, fat in (and on) meats.
- Vegetable fats - olive oil, peanut oil, flax seed oil, corn oil.
When too much fat is accumulated we become overweight or obese. Eating too much fat can make us overweight, but so can too much carbohydrate or protein. In fact, the over-consumption of fast carbohydrates is more closely
linked to overweight and obesity than fat consumption.