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Triglycerides are colorless, although degraded samples can appear yellowish. Stearin, a simple, saturated, symmetrical triglyceride, is a solid near room temperature, but most examples are oils. Their density is near 0.-0.9 g/cm 3. [citation needed]
While nutrition labels regularly combine them, the saturated fatty acids appear in different proportions among food groups. Lauric and myristic acids are most commonly found in "tropical" oils (e.g., palm kernel, coconut) and dairy products. The saturated fat in meat, eggs, cacao, and nuts is primarily the triglycerides of palmitic and stearic ...
Common Name Systematic Name Structural Formula Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH : C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH : C4:0 Valeric acid
The triglycerides are powders, flakes, coarse powders, or granular or waxy lumps, oils or liquids. They are almost odorless. Biodiesels are typically fatty acid esters made by the transesterification of vegetable fats and oils.
A medium-chain triglyceride (MCT) is a triglyceride with two or three fatty acids having an aliphatic tail of 6–12 carbon atoms, i.e. a medium-chain fatty acid (MCFA). Rich food sources for commercial extraction of MCTs include palm kernel oil and coconut oil .
A significant proportion of the fatty acids in the body are obtained from the diet, in the form of triglycerides of either animal or plant origin. The fatty acids in the fats obtained from land animals tend to be saturated, whereas the fatty acids in the triglycerides of fish and plants are often polyunsaturated and therefore present as oils.
However, most triglycerides contain differing fatty acids, causing them to have differing characteristics. Animal fat is a combination of many different triglycerides. [2] Fatty acids can be broken down into two categories, saturated and unsaturated fats. Most animal fats are saturated fats. [4]
The consumption of saturated fat is generally considered a risk factor for dyslipidemia—abnormal blood lipid levels, including high total cholesterol, high levels of triglycerides, high levels of low-density lipoprotein (LDL, "bad" cholesterol) or low levels of high-density lipoprotein (HDL, "good" cholesterol). These parameters in turn are ...