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The results showed that saturated fatty acids ( C16 : 0 and C18 : 0 ) were released faster than unsaturated fatty acids ( C18 : 1n9 , C18 : 2n6 and C18 : 3n3 ) from soya bean oil emulsions ; short chain fatty acids were released faster than long chain fatty acids from milk fat emulsions ; long chain polyunsaturated fatty acids , such as eicosapentaenoic acid and docosahexaenoic acid , were released more slowly than other fatty acids from fish oil emulsions .
 Chemical: saturated fatty acids; Chemical: C16 : 0; Chemical: C18 : 0; Chemical: unsaturated fatty acids; Chemical: C18 : 1n9; Chemical: C18 : 2n6; Chemical: C18 : 3n3; Chemical: fatty acids; Chemical: fatty acids; Chemical: polyunsaturated fatty acids; Chemical: eicosapentaenoic acid; Chemical: docosahexaenoic acid; Chemical: fatty acids
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: saturated fatty acids; Chemical: C16 : 0; Chemical: C18 : 0; Chemical: unsaturated fatty acids; Chemical: C18 : 1n9; Chemical: C18 : 2n6; Chemical: C18 : 3n3; Chemical: fatty acids; Chemical: fatty acids; Chemical: polyunsaturated fatty acids; Chemical: eicosapentaenoic acid; Chemical: docosahexaenoic acid; Chemical: fatty acids