The fats in most foods we eat are trigylcerides, which are fats having three fatty acids linked to the glycerol molecule. It is an ester which is formed from a glycerol and three fatty acids. It is the fat that is the primary constituent of the body fat in some animals and in humans. These triglycerides are divided into two categories namely the saturated fat and the unsaturated fat. Saturated ones are those that do not have double bonds where all possibles sites of bonding for a carbon atom are being occupied by hydrogen atoms. Unsaturated fats, on the other hand, are those that has double bonds between carbon atoms in their structure.
