The
FAT FACTS
By :A.H.Mohamed Rushdi
Department of Food Science & TechnologyUniversity of Peradeniya2010
INTRODUCTION
What is fat?
Fat is a nutrient. It is crucial for normal body function and without itwe could not live. Not only does fat supply us with energy, it alsomakes it possible for other nutrients to do their jobs.Fats, which consist of a wide group of compounds, are usually solublein organic solvents and insoluble in water. The term 'fat' refers totriacylglycerols (TAG), phospholipids and cholesteryl esters. Dietaryfat consists predominantly (90-98%) of mixtures of TAG. TAG consistsof three fatty acids linked to a glycerol backbone. Fatty acids aremade up of three elements: Carbon, Hydrogen, and OxygenAt roomtemperaturefats may bepresent ineither liquid orsolid form; thisdepends ontheir structureandcomposition.
Oils
- Any fat which exists in liquid form at roomtemperature. Oils are also any substances that do not mixwith water and have a greasy feel.
Fats
- All types. However, fats are commonly referred to asthose which are solid at room temperature.
Lipids
- All types of fats, regardless of whether they are liquidor solid.
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The Fat Facts Final
This Booklet is written by me for the Pro Food/ Pro Pack exhibition 2010.
This is my very 1st publication in my 2nd yr.
Special thanks to DR.Terrnace Madujith of Dept of Food Sci & Tech for guiding me.
And thanks a lot for other friends who helped me in editing.
This is my very 1st publication in my 2nd yr.
Special thanks to DR.Terrnace Madujith of Dept of Food Sci & Tech for guiding me.
And thanks a lot for other friends who helped me in editing.
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