Excreted as carbon dioxide and water. The oily substances in food are mainly oils and fats. Those that are liquid at room temperature are generally called oils, while those that are solid at room temperature are called fats. Fats are composed of three elements, C, H, and O. Fats are triglycerides composed of glycerol and fatty acids, where glycerol is a relatively simple molecule, while fatty acids vary in type and length.

Fatty acids are divided into three main categories: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. Fats are soluble in most organic solvents, but not in water. It is a glycerolipid of one or more fatty acids C3H5 (OOCR)3.

Related Information

Lipids in the human body, divided into two parts, namely: fats and lipids. Fats, also known as true fats, neutral fats and triglycerides, are made by combining one molecule of glycerol with three molecules of fatty acids. Fats also include unsaturated and saturated, and animal fats contain more saturated fatty acids, which are solid at room temperature.

On the contrary, vegetable oils contain more unsaturated fatty acids and are liquid at room temperature. Lipids are cholesterol, lecithin, lecithin, and so on. Comprehensive its function: fat is a good intracellular energy storage material, mainly to provide heat energy; to protect the internal organs, maintain body temperature; to assist the absorption of fat-soluble vitamins; to participate in all aspects of the body's metabolic activities and so on.