Guide to understand saturated and unsaturated fats

At a molecular level, all fat consists of triglycerides – a compound of three fatty acids that binds to the glycerin molecule. Wait, I'm sorry, your eyes are just glazed? Yes, mine too. Let's start again.

Meet Bob. Bob is a fatty acid.

Like you and me, Bob consists of all kinds of smaller, stuck scientific-y. In Bob, these bits are basically a chain of long carbon molecules, all of which are connected and some oxygen molecules hit the end. Each carbon molecule can connect up to two hydrogen atoms. And depending on how it goes, you get three different types of bobs:

1. Saturated: Along the chain, all carbon atoms are connected to two hydrogen atoms.
2. Uniform: unsaturated: Two adjacent carbon atoms are missing from hydrogen atom and instead form a double bandage.
3. Repeatedly unsaturated: Two or more carbon sets form a double bandage.

Here is the situation: every time a fatty acid has such a double bond, the long, usually straight chain bends slightly. Bob gets a little perverse if you want, and the double bond you have, the rim it is. Why are we interested in bob, erm, provilities? It's time to talk about cooking fats.

Take another stab at the first sentence: At a molecular level, all fats are three fatty acids compounds related to the glycerol molecule (also known as a sugar alcohol compound). When we talk about cooking the fats is saturated or unsaturated, we are actually talking about saturated molecules. Most natural oils and fats contain different types of fats – Kanola and light olive oils The proportion of saturated fat molecules is relatively low and are therefore called “unsaturated”. Butter and plant abbreviationOn the other hand, the proportion of saturated fat molecules for unsaturated fat molecules is very high, so they are called “very saturated fats”.

What are saturated fats?

So we know that saturated fats are packed with hydrogen atoms (single -bonded bobs) for the gills. Although most saturated fats are of animal origin (think butter, fat and sebum), it also notices very saturated vegetable fats, such as coconut and palm oils. They are easy to recognize because they are solid at room temperature. Why?

All of this leads to our bobs: these straight, saturated fat molecules can be easier to put into a stable structure, while the Bendy, the fracture, fall and fall. Imagine playing two Jenga games; One with average wood blocks and the other with a bucket of plastic soldiers. This is useful because you can actually tell you how saturated the fat is when you note how solid and cloudy at room temperature. This is the reason why low-saturated fats, which are collected for the oils, are fully liquid; Moderately saturated fats such as chicken or duck fat solids; Bord beautiful and determined; And the most saturated ruminant animal fats, such as beef or sheep, are just as hard as candles.

Because their molecular structure is relatively strong, saturated products are often referred to as stable fats, which means they can be stored for a longer period of time and are less likely to be oxidized or decomposed when they lead to other ingredients during cooking. It said, especially if they are used in higher volumes as sub -friedRemember that they will solidify again as they cool down and leave them in their mouth with a waxy coating.

What are unsaturated fats?

Unsaturated fats have one or more double bonds between the carbon atoms of the oil fatty acids. This type of bandage is particularly loose and tends to recombine with other compounds such as water or metals. The more dual bonds appear in the molecular structure of an unsaturated oil, the easier the oil is degraded or bastard. In this sense, more unintroduced fats are more stable – and thus more reusable – than with multiple unsaturated molecules.

Simple unsaturated oils contain most of the flavors, bottom of smoke Products such as virgin and virgin olive oil that are not suitable for high temperature cooking. Meanwhile, many multi -unsaturated vegetable oils, such as saffron, can have higher smoke points, but are oxidized faster and deteriorate relatively easily. When storing the chamber, it is advisable to search for mixed oils- soy, peanuts and vegetable oils that are more evenly distributed by mono and multiple unsaturated fats. They are constantly higher smoke points and live longer than their brothers.

How do saturated fats affect baking?

During baking fats wear some different types of hat and decisive importance to have some work only Solid fats can do it.

Aerations: Saturated fats can be manipulated to contain a lot of air (usually beating or creamy), illuminating frosts and pasta.
Flavors: Hopefully this can be explained in itself.
Shorten and weaken: Fat can disturb development gluten—The network of proteins created when combined flour and water and plugged into dough. Without adding fats, gluten forms a long rubber matrix, so bakers are called “abbreviation” to the mixture. Solid fats such as vegetable abbreviations or fat can actually be cut into more flakes, tender results; An option that liquid fats simply cannot offer.

Speaking about the abbreviation – what is it?
Both abbreviation and margarine partially hydrogenated vegetable fats: Vegetable oils that are chemically treated basically make Saturated fats from unsaturated by reorganizing the formation of bonds in the fatty acid chain. One side effect of the industrial process is the creation of trans fats.

What are the trans fats?

In natural fat molecules or cis fatsMissing hydrogen atoms are missing from the same side of the chain. In a trans fat, the carbon chain is basically twisted, so those missing gaps end on the opposite sides. See:

May 2014