<unk>  is fat that consists of triglycerides containing only<unk> ty acids.<unk> ty acids have no double bonds between the carbon atoms of the fatty acid chain; hence, they are fully<unk> urated with hydrogen atoms. There are several kinds of naturally occurring<unk> ty acids, their only difference being the number of carbon atoms - from 1 to 24. Some common examples of<unk> ty acids are butyric acid with 4 carbon atoms (contained in butter), lauric acid with 12 carbon atoms (contained in breast milk, coconut oil, palm oil), myristic acid with 14 carbon atoms (contained in cow milk and dairy products), palmitic acid with 16 carbon atoms (contained in palm oil, hence the name, and meat), and stearic acid with 18 carbon atoms (also contained in meat and cocoa butter).
Fat that occurs naturally in living matter such as animals and plants is used as food for human consumption and contains varying proportions of<unk> urated and unsaturated fat. Foods that contain a high proportion of<unk>  are butter, ghee, suet, tallow, lard, coconut oil, cottonseed oil, and palm kernel oil, dairy products (especially cream and cheese), meat, and some prepared foods.
The higher<unk> s such as coconut oil and cow butter are more solid at room temperature, are more stable during cooking, and have longer shelf lives than oils such as olive oil or other liquid vegetable oils. Hydrogenation of liquid vegetable oils increases their shelf life and makes them solid at room temperature. In this they are similar but not comparable to pure, unadulterated,<unk> .  Conversely, dehydrogenation converts<unk> s to unsaturated fats.
Saturated fat
Unsaturated fat
Diol
Starch
Essential fatty acid
Cholesterol
Omega-3 fatty acid
Polyphenol