Tag: Molecular shape

Approximately 95% of dietary fats are triglycerides, yet their physical properties vary dramatically. The fundamental reason why saturated and unsaturated fats have different shapes lies in their underlying chemical structure, which dictates everything from their molecular arrangement to their physical state at room temperature.

Naturally occurring unsaturated fats, which typically have a bent or 'kinked' shape due to their cis double bonds, can be straightened out through a chemical process called hydrogenation. This molecular transformation dramatically alters the physical properties of the fat, converting it from a liquid oil into a semi-solid or solid fat.