Fats, oils, and cholesterol are all types of : Almond oil is rich in unsaturated fatty acids, mainly oleic acid and linoleic acid and, when added to the diet, increase HDL-cholesterol and reduce LDL-cholesterol, improve body weight control, and reduce the risk of obesity-related health disorders such as heart disease and type II diabetes (Hollis & Mattes 2007; Damesceno et al. 2011).
Fats and oils
The term “fat” refers to a vast amount of organic compounds that belong to an even greater category of biological molecules referred to as lipids. Fats, oils, waxes, steroids, and cholesterol are all lipids.
Most lipids are nonpolar and, as such, are not soluble in water.
Nonpolar vitamins K, A, D, and E, can be dissolvable in nonpolar lipids.
The solids in fats.
They are liquids.
The majority of oils and fats are created through a condensation reaction (esterification reaction) between a single molecule of glycerol and three molecules of fatty acids. Three water molecules are also formed in this reaction.
The oils and fats formed during this process are known as triglycerides.
Triglycerides are massive nonpolar molecules, which makes them insoluble in water solutions.
Glycerol diagram By Nilsgeek94 (Own work) [Public domain], via Wikimedia Commons