Nutrients - Fats and Oil

The use of fat and oil is to add Richness and flavour to food . They are organic compounds compose of carbon , hydrogen and oxygen with small proportion of oxygen and high proportion of carbon and hydrogen.

• They are insoluble in water and soluble in fat solvents
• Greasy to touch
• When fats and oils are heated at high temperature, fat is decomposition into glycerol and free fatty acid.

The development of disagreeable odour and flavour in fat and oil causing spoilage is known as rancidity.

Functions of fat 

• Energy giving function
• Protein sparing action
• Thermal insulation
• Fat provide protection to vital organs
• Absorption of water soluble vitamins
• Sex hormones synthesize
• Act as lubricant in joint.

Excess :-

• Increase in heart disease
• Obesity
• Colon cancer risk

The source of fat are :-

• Animal origin - Butter, cream , cheese , oily fish, bacon, meat
• Plant origin - cooking fat, nut, soybean