In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are a major component of the lipids (up to 70% by weight) in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and important structural components for cells.
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In this Dossier
- ⭐ Core Definition: Fatty acids
- Fatty acids in the context of Triglyceride
- Fatty acids in the context of Hard soap
- Fatty acids in the context of Biopolymer
- Fatty acids in the context of Beeswax
- Fatty acids in the context of Rancidification
- Fatty acids in the context of Feed additive
- Fatty acids in the context of Fatty acid degradation
Fatty acids in the context of Triglyceride
A triglyceride (from tri- and glyceride; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids.Triglycerides are the main constituents of body fat in humans and other vertebrates as well as vegetable fat.They are also present in the blood to enable the bidirectional transference of adipose fat and blood glucose from the liver and are a major component of human skin oils.
Many types of triglycerides exist. One specific classification focuses on saturated and unsaturated types. Saturated fats have no C=C groups; unsaturated fats feature one or more C=C groups. Unsaturated fats tend to have a lower melting point than saturated analogues; as a result, they are often liquid at room temperature.
Fatty acids in the context of Hard soap
Hard soaps (Latin: sapo medicatus), also termed soda soaps in older terminology, are categorized under soaps and are typically sodium salts of fatty acids. They vary in color from white to brownish and have a fatty acid content ranging from 72 to 75%. These soaps are typically made from lower-quality fats. Hard soaps serve as the foundation for products frequently labeled as fine soaps, which are fortified with nourishing additives, perfumes, and dyes.
Fatty acids in the context of Biopolymer
Biopolymers are natural polymers produced by the cells of living organisms. Like other polymers, biopolymers consist of monomeric units that are covalently bonded in chains to form larger molecules. There are three main classes of biopolymers, classified according to the monomers used and the structure of the biopolymer formed: polynucleotides, polypeptides, and polysaccharides. The polynucleotides, RNA and DNA, are long polymers of nucleotides. Polypeptides include proteins and shorter polymers of amino acids; some major examples include collagen, actin, and fibrin. Polysaccharides are linear or branched chains of sugar carbohydrates; examples include starch, cellulose, and alginate. Other examples of biopolymers include natural rubbers (polymers of isoprene), suberin and lignin (complex polyphenolic polymers), cutin and cutan (complex polymers of long-chain fatty acids), melanin, and polyhydroxyalkanoates (PHAs).
In addition to their many essential roles in living organisms, biopolymers have applications in many fields including the food industry, manufacturing, packaging, and biomedical engineering.
Fatty acids in the context of Beeswax
Beeswax (also known as cera alba) is a natural wax produced by honey bees of the genus Apis. The wax is formed into scales by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols.
Beeswax has been used since prehistory as the first plastic, as a lubricant and waterproofing agent, in lost wax casting of metals and glass, as a polish for wood and leather, for making candles, as an ingredient in cosmetics and as an artistic medium in encaustic painting.
Fatty acids in the context of Rancidification
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.
When these processes occur in food, undesirable odors and flavors can result. In processed meats these flavors are collectively known as warmed-over flavor. In certain cases the flavors can be desirable, as in aged cheeses.
Fatty acids in the context of Feed additive
A feed additive is an additive of extra nutrient or drug for livestock. Such additives include vitamins, amino acids, fatty acids, minerals, pharmaceutical, fungal products and steroidal compounds. The additives might impact feed presentation, hygiene, digestibility, or effect on intestinal health.
Fatty acids in the context of Fatty acid degradation
Fatty acid degradation is the process in which fatty acids are broken down into their metabolites, in the end generating acetyl-CoA, the entry molecule for the citric acid cycle, the main energy supply of living organisms, including bacteria and animals. It includes three major steps:
- Lipolysis of and release from adipose tissue
- Activation and transport into mitochondria
- β-oxidation