Fat

In <a href="/facts/Nutrition_science/zyX8zDBG">nutrition</a>, <a href="/facts/Biology/1M1ee3pB">biology</a>, and <a href="/facts/Chemistry/SrNqkGVm">chemistry</a>, fat usually means any <a href="/facts/Ester/FoUAIIw4">ester</a> of <a href="/facts/Fatty_acid/JGg3erIu">fatty acids</a>, or a mixture of such <a href="/facts/Chemical_compound/37FXqqtv">compounds</a>, most commonly those that occur in living beings or in <a href="/facts/Food/RgNq6NAK">food</a>.
The term often refers specifically to <a href="/facts/Triglyceride/BQmjv4A0">triglycerides</a> (triple esters of <a href="/facts/Glycerol/sRQ6NBQQ">glycerol</a>), that are the main components of <a href="/facts/Vegetable_oil/70v8uQMH">vegetable oils</a> and of <a href="/facts/Adipose_tissue/PxxedB6e">fatty tissue</a> in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding <a href="/facts/Oil/fsgX2IRM">oils</a>. The term may also be used more broadly as a synonym of <a href="/facts/Lipid/TdQR87HX">lipid</a>—any substance of biological relevance, composed of <a href="/facts/Carbon/ukrgQexo">carbon</a>, <a href="/facts/Hydrogen/BoYHjl0J">hydrogen</a>, or <a href="/facts/Oxygen/acyn6o8r">oxygen</a>, that is insoluble in water but soluble in <a href="/facts/Non-polar_solvent/LoMPMz8S">non-polar solvents</a>. In this sense, besides the triglycerides, the term would include several other types of compounds like <a href="/facts/Monoglyceride/2GxHFHLd">mono-</a> and <a href="/facts/Diglyceride/hRnhfVIk">diglycerides</a>, <a href="/facts/Phospholipid/u6GhNCF5">phospholipids</a> (such as <a href="/facts/Lecithin/RNfeGIJ2">lecithin</a>), <a href="/facts/Sterol/QrVlPnWn">sterols</a> (such as <a href="/facts/Cholesterol/TnfPlYc1">cholesterol</a>), <a href="/facts/Wax/MAXhjzNh">waxes</a> (such as <a href="/facts/Beeswax/dLxg45jP">beeswax</a>), and free fatty acids, which are usually present in human diet in smaller amounts.
Fats are one of the three main <a href="/facts/Macronutrient/34bn4skK">macronutrient</a> groups in human <a href="/facts/Diet_(nutrition)/7qzDHpop">diet</a>, along with <a href="/facts/Carbohydrate/Geuuzxsf">carbohydrates</a> and <a href="/facts/Protein/Jxmagu3E">proteins</a>, and the main components of common food products like <a href="/facts/Milk/wDJBUHvy">milk</a>, <a href="/facts/Butter/FqydR0dC">butter</a>, <a href="/facts/Tallow/JNWsebPc">tallow</a>, <a href="/facts/Lard/nzueElhV">lard</a>, <a href="/facts/Salt_pork/pIMBjX3A">salt pork</a>, and <a href="/facts/Cooking_oil/FwHp4QXg">cooking oils</a>. They are a major and dense source of <a href="/facts/Food_energy/TtuzDgbX">food energy</a> for many animals and play important structural and <a href="/facts/Metabolic/WxDrm8k5">metabolic</a> functions in most living beings, including energy storage, waterproofing, and <a href="/facts/Thermal_insulation/j7tVT4uv">thermal insulation</a>. The human body can produce the fat it requires from other food ingredients, except for a few <a href="/facts/Essential_fatty_acid/0WQfcE9D">essential fatty acids</a> that must be included in the diet. Dietary fats are also the carriers of some <a href="/facts/Flavoring/sGR38zXy">flavor</a> and <a href="/facts/Aroma/WnCopMmH">aroma</a> ingredients and <a href="/facts/Vitamin/SnW0LYBL">vitamins</a> that are <a href="/facts/Lipophilicity/AWpsR8Xe">not water-soluble</a>.

Fat open-in-new

Fat