Tag: Molecular geometry

The common observation that many plant-based oils, rich in unsaturated fats, are liquid at room temperature while animal-based fats are solid is a direct consequence of their molecular structure. The answer to whether unsaturated fats have a kink in their structure is fundamentally linked to this physical property.

Approximately 98% of dietary fat is in the form of triglycerides, composed of fatty acids. Understanding how saturation affects fatty acid structure is therefore fundamental to comprehending the physical properties, biological roles, and health implications of these vital lipids.