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==What is Fat?==

==What is Fat?==

Fat is a macronutrient that is comprised of '''straight chain hydrocarbons''' found as either '''glycerol''' (e.g. triglycerides and phospholipids) or '''non-glycerol substances''' (e.g. waxes and cholesterol). Glycerol is a chain of three hydroxylated carbons that form the backbone of lipid structures. Dietary fats are predominantly found as the glycerol molecule '''triglyceride'''. Fat storage within the body is referred to as adipose tissue and the terms “fatty acid” and “lipid” are used interchangeably with the term fat.

Fat is a [[Nutrition Glossary#Macronutrient|macronutrient]] that is comprised of '''straight chain hydrocarbons''' found as either '''glycerol''' (e.g. triglycerides and phospholipids) or '''non-glycerol substances''' (e.g. waxes and cholesterol). Glycerol is a chain of three hydroxylated carbons that form the backbone of lipid structures. Dietary fats are predominantly found as the glycerol molecule '''triglyceride'''. Fat storage within the body is referred to as adipose tissue and the terms “fatty acid” and “lipid” are used interchangeably with the term fat.

Fats can be found as solids or liquids at room temperature depending on the degree of saturation and unsaturation present. '''Saturated fats''' are those with '''single bonds''' between each carbon atom causing the molecules to pack together in a linear fashion preventing fluidity. If a '''single double bond''' is present the fat is referred to as a '''monounsaturated fatty acid'''; if '''multiple double bonds''' are present it is referred to as a '''polyunsaturated fatty acid'''. Most naturally occurring double bonds are in the cis configuration imparting a kink in the molecule and preventing orderly array of fats resulting in a pliable fat or liquid oil. Processing of unsaturated fats, such as partial-hydrogenation used in preparation of foodstuffs for people, can result in formation of trans fatty acids, which chemically align like saturated fats. Partial-hydrogenation of fats and fatty acids is not used in pet food production.

Fats can be found as solids or liquids at room temperature depending on the degree of saturation and unsaturation present. '''Saturated fats''' are those with '''single bonds''' between each carbon atom causing the molecules to pack together in a linear fashion preventing fluidity. If a '''single double bond''' is present the fat is referred to as a '''monounsaturated fatty acid'''; if '''multiple double bonds''' are present it is referred to as a '''polyunsaturated fatty acid'''. Most naturally occurring double bonds are in the cis configuration imparting a kink in the molecule and preventing orderly array of fats resulting in a pliable fat or liquid oil. Processing of unsaturated fats, such as partial-hydrogenation used in preparation of foodstuffs for people, can result in formation of trans fatty acids, which chemically align like saturated fats. Partial-hydrogenation of fats and fatty acids is not used in pet food production.