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Triglycerides

Most common lipid in food and body, composed of 3 fatty acids and glycerol.

Phospholipids

Lipids that form cell membranes and function as emulsifiers.

Sterols

A type of lipid that includes cholesterol and hormones.

General Characteristics of All Lipids

Composed of carbon, hydrogen, and oxygen; insoluble in water.

Triglyceride

A lipid composed of 3 fatty acids and glycerol backbone.

Diglyceride

A triglyceride that has lost one fatty acid.

Monoglyceride

A triglyceride that has lost two fatty acids.

Esterification

Process of forming ester bonds through a condensation reaction, releasing water.

De-esterification

The process of hydrolysis where free fatty acids are released from glycerol using water.

Saturated Fatty Acids

Fatty acids where all bonds are single C-C bonds and are maximally saturated with hydrogen.

Monounsaturated Fatty Acids

Fatty acids that contain one double bond and are solid at room temperature.

Polyunsaturated Fatty Acids

Fatty acids that contain two or more double bonds.

Trans Fatty Acids

Fatty acids created via hydrogenation, which converts unsaturated fats into saturated configurations.

Hydrogenation

The process of adding hydrogen to liquid oils to increase saturation of fatty acids.

Omega System

A naming convention for fatty acids that identifies the first double bond closest to the methyl end.

Long-chain fatty acids

Fatty acids with 12 or more carbons, commonly found in beef, pork, lamb, and most plant oils.

Medium-chain fatty acids

Fatty acids with 6 to 10 carbons, found in coconut and palm oil.

Short-chain fatty acids

Fatty acids with less than 6 carbons, such as 3% of fat in butter.

Shape Classifications of Fatty Acids

Unsaturated cis fatty acids have bent shapes; trans and saturated fatty acids have straight shapes.