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saturated fat
(redirected from saturated fatty acid)

   Also found in: Dictionary/thesaurus, Medical, Acronyms, Wikipedia 0.03 sec.
saturated fat, any solid fat that is an ester ester, any one of a group of organic compounds with general formula RCO2R′ (where R and R′ are alkyl groups or aryl groups) that are formed by the reaction between an alcohol and an acid.
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 of glycerol glycerol, glycerin, glycerine, or 1,2,3-propanetriol , CH2OHCHOHCH2OH, colorless, odorless, sweet-tasting, syrupy liquid. Glycerol is a trihydric alcohol. It melts at 17.
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 and a saturated fatty acid fatty acid, any of the organic carboxylic acids present in fats and oils as esters of glycerol. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e.
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. The molecules of a saturated fat have only single bonds between carbon atoms; if double bonds are present in the fatty acid portion of the molecule, the fat is said to be unsaturated. Unsaturated fats generally have lower melting points than saturated fats and are often liquids (oils) at room temperature. Unsaturated fats can be converted to saturated fats by a process called hydrogenation; since this usually raises the melting point of the fat and makes it a solid, the process is also called hardening. A correlation has been found between the consumption of solid fats in food and cholesterol levels in blood. Cholesterol forms arterial plaques that may lead to blockage of the arteries, i.e., atherosclerosis. Dietary guidelines in the United States call for reduced intake of saturated fat. See fats and oils fats and oils, group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures.
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Palmitic acid is a common saturated fatty acid occurring in foods such as butter, cheese, milk and beef.
The European Commission is in the process of establishing recommendations for food labeling to help consumers reduce the intake of saturated fatty acids, trans fats, sodium and sugar.
00 [pounds sterling] As health problems such as obesity, heart disease and diabetes increase all over the world, the food industry has focused on tile health problems associated with saturated fatty acids in food and on the potential health benefits of increasing mono-saturated and poly-saturated fat contents.
 
 
 
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