Properties: Fats & Oils
What do animal and what do plant oils and fats consist of? The composition varies depending on the oil, but generally speaking, both plant and animal oils consist of saturated, unsaturated, and polyunsaturated fatty acids. Polyunsaturated fatty acids are mainly found in plant oils. Animal fats contain no secondary plant substances, whereas they include cholesterol. The essential fatty acids Omega-3 and Omega-6 for the body can be found in both plant and animal fats and oils.
Fats are carriers of flavorings, thus intensifying taste perception. Oils and fats contain significantly more energy value than proteins and carbohydrates.
Health: Fats & Oils
Oils are rich in vitamins
At least a third of the supplied fat quantity should consist of oils with multiple unsaturated fatty acids. Since fats perform important functions for the human organism, fat intake can only be limitedly reduced. Fats and oils are carriers of essential fatty acids as well as fat-soluble vitamins such as Vitamin A, D, E, K, and the provitamin Carotene. Therefore, carotenoid-containing foods like carrots should never be consumed without added fat. Only in this way is the human organism capable of absorbing and utilizing the provitamin Carotene. Fats are distinguished for spreading, cooking, high-fat foods, and substances similar to fats.
Derived from this, the food industry produces so-called fat substitutes for better fat reduction in various diseases. These mixtures contain 40 - 60% water. They are known under the designation of reduced-fat margarine or mixed fat products. Furthermore, animal fats are distinguished from plant fats and oils that are obtained from oil-rich seeds and fruits. Thus, palm oil, rapeseed oil, peanut oil, sesame oil, flaxseed oil, soybean oil, and the well-known and popular olive oil are produced.
Oils and fats from plants are obtained through pressing or extraction. Animal fats include butter, lard, goose fat, tallow, and seal oil, which are derived from the bodies of various fish.
The more saturated fatty acids a fat contains and the longer its chain length is, the higher its melting point. This fact forms the basis for distinguishing between fats and oils. Oils are liquid at normal room temperatures and contain a high proportion of unsaturated fatty acids. Fats, on the other hand, have a solid consistency and therefore saturated fatty acids. Edible fats are evaluated based on their content of essential linoleic acid, which are polyunsaturated fatty acids with two or more double bonds.
This includes sunflower oil and thistle oil. These oils are particularly valuable for human nutrition. Fats are basic components of human nutrition. They perform important tasks in the organism. The fat requirement of humans is based on their total energy needs. No more than 30% of daily total energy intake should be provided by fats. The current consumption level stands at 150 g of fat per person, while daily fat intake should not exceed 80 g per person and day.
Plant Fats and Oils are not only vital but also healthy because they contain essential unsaturated fatty acids. Animal fats, on the other hand, contain many saturated fatty acids and a lot of cholesterol, which can lead to heart and vascular diseases. While the body can produce saturated fatty acids itself, it lacks unsaturated fatty acids; therefore, these must be added to the body additionally. Plant fats and oils are important energy suppliers for the body because fat provides energy and acts as insulation against cold and also serves as an energy reserve. The difference between plant fats and oils is that plant fats are solid and plant oils are liquid.
Animal Fats and Oils, which occur as a by-product of meat production, are referred to as slaughter animal fats. Their high content of saturated fatty acids makes these fats difficult to digest. In households, they are often used for frying or cooking.
Examples of Animal Fats and Oils include lard or tallow. The naming is based on the type of slaughter animal used. Available in trade are goose fat and pork fat among others. Another common naming convention combines the purpose of use with the term edible fat, as seen in terms like frying fat or cooking fat.