Fats are solid at room temperature and oil is liquid at room temperature. Fats is mostly found in plants and animals as egosterol, cholesterol, phospholipid, etc. They provide energy for body metabolism which are stored in the adipose tissues of the body.
Fats can become rancid(unpleasant odour from fats) which can be oxidative, absorptive or hydrolytic.
Oxidative rancidity occurs when the fat is exposed to the atmosphere or high degree of unsaturation of the fatty acid example is the oxidation of oliec acid to 9-octadecanioc acid
Hydrolytic rancidity occurs when the fat is not stored well in the refrigerated leading to enzymatic breakdown of the fat in the substance. Food that undergo this type of rancidity are cake and other foods containing butter.
Absorptive rancidity occurs when the fat absorbs odours around it such as diesel, insecticides, etc. As such foods containing fats should be kept far from these substances that may lead to its rancidity and hence spoilage.
Fats also serves as an insulator of the body, for proper growth and development, for proper physiological functioning of the body. Oil helps for good vision, they add taste to the food consumed, provides healthy cell membranes and provides vitamins A, D, E an K. They also help in regulating of the hormones and gives better skin.
Essential fatty acids are needed by the human body and they are omega-3 acid and omega-6 acid since they cannot be produced by the body. They play important role in blood coagulation, brain development and control of inflammation in the body.
SOURCES OF FAT AND OIL
1 oily fish such as mackerel, fin tuna, sardines
2. Nuts
3. Plant oil such as soy, corn
4. Chicken
5. Lard
6. Butter
7. Avocado.
