Chemistry

Difference Between Fats and Oils

Fats are mostly solid (low in unsaturation) at room temperature and are often of animal origin. while Oils are mostly fluid (high in unsaturation) at room temperature and often from plant origin. the basic Difference Between Fats and Oils is that fats are relatively more saturated and high melting point, they are more stable. E.g. Butter, beef fat. on the other hand, oils are relatively more unsaturated and have a low melting point. they are more unstable. E.g. Vegetable oil, fish oil.

Difference between Fats and Oils in Tabular Form

Fats Oils
fats are considered solids at room temperature. Oils are considered liquids at room temperature.
there are two major types of fats i.e., Saturated and trans Oils have three major types i.e., Unsaturated, monounsaturated, and polyunsaturated.
Animals are the major source for them. Plants are considered the major source for them.
they tend to increase cholesterol levels in the human body. usually tend to improve the cholesterol levels in the human body.
most of the fats are extracted from animal food but also can be extracted from vegetable oil through the hydrogenation process. most of the oils are extracted through different types of plants and fish.
they Contain 9 cal/gm. they also Contain 9 cal/gm.
Butter, beef fat are two common examples. Vegetable oil, fish oil are two common examples.
higher melting point. Low melting point.
more stable. Less stable.
have a single bond with Fatty acid chains. they have double-bonded carbon atoms.
consider unhealthy for human health. consider healthy for human health.

Fats

Fats are liquid considered solids at room temperature. Saturated and trans are the two major types of fats. Fats have a single chain in fatty acids. Fats contain single bonds and have high melting points. Fats are more stable than oils.

Beef fat, butter, and shortening are the fats that are solids at room temperature. these fats come from animal foods and can also be made from vegetable oils by hydrogenation. Trans and saturated fats raise cholesterol levels in the blood which increases the risk for heart disease.

Oils

Oils are liquids considered liquids at room temperature. Oils have double-bonded carbon atoms and plants are considered the major source for oils. Oils have three major types i.e., Unsaturated, monounsaturated, and polyunsaturated.

Oils are less stable and have low melting points. Vegetable oil, fish oil are examples of oils. The vegetable oils are used in cooking. The sources of oils are different plants, fruits and fish. Oils have monounsaturated and polyunsaturated fats. oils are healthy for health. Olis don’t increase the cholesterol levels in the blood.

Saturated Fats

When the fat has fatty acid chains when the carbon atoms have single bonds, it is called saturated fat. Saturated fats are single bonds and no double bonds and are enough hydrogen atoms in them. This fat is saturated only with hydrogen atoms.

Too many hydrogen atoms result in too strong intermolecular attraction in the saturated fats. The molecular structure of saturated fats is robust and stable.

Unsaturated Fats

The fats in which there is more than one double bond are called unsaturated fats. the double bond results in the amount of hydrogen in the fatty acid chain get reduced. The reduction of hydrogen in the fatty acid chain results in the chain being weak and not stable. This bond is easily breakable and thus makes unsaturated fats healthy as they cannot get accumulated in the body.

Why do we need to eat fats and oils?

we need to eat fats and oils because they provide essential nutrients to our bodies. Oils (not solid fats) are the best source of healthier fats. we need a little number of fats in our diet for healthy functioning.

Fats and oils provide calories and essential fats and thus help our body absorb fat-soluble vitamins i.e. A, D, E, and K. Polyunsaturated fats can lower bad cholesterol levels while saturated fats can raise bad (LDL) cholesterol levels. Oils and fats play a key role in maintaining the body.

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