Glossary

Dietary Fats
One of the three sources of energy in food, supplying nine calories for every gram of fat. Protein and carbohydrate each supply four calories per gram. A molecule of fat is made up of
a glycerol molecule and three fatty acid molecules and is chemically known as a triglyceride.
Fats are vital to good health; they supply essential fatty acids (see below) and carry fat-soluble vitamins A, D, E and K.

Emulsifier
An agent that binds two substances together that do not normally mix. For example, an emulsifier is used to mix oil and water to form salad dressing.

Essential Fatty Acids
Fatty acids necessary for human health that are not produced by the human body and can only be obtained from dietary sources. Soybean oil contains two essential fatty acids: linoleic and linolenic.

Fat Replacers
Carbohydrate-, protein- or fat-based products developed to mimic the texture and taste of fat with fewer calories than fat.

Fatty Acids
A part of fats; they are usually called saturated, monounsaturated or polyunsaturated, depending on the number of hydrogen atoms attached to the carbon atoms of the fat molecule. The greater the number of hydrogen atoms, the higher the saturated fat content.

HDL
High Density Lipoproteins bring cholesterol back to the liver where it is broken down and eliminated from the body. HDL cholesterol is not a risk factor for cardiovascular disease.

Hydrogenation
The chemical process whereby hydrogen is added to an unsaturated fatty acid in vegetable oil and changes the oil from a liquid to a soft or solid state, to increase its stability. Hydrogenation eliminates double bonds and, in doing so, the molecular configuration of the fat molecule can change from the natural “cis” (safe) to the “trans” (harmful) configuration.

Interesterification
A process whereby the triglyceride fat molecule profile is transformed through the use of a catalyst. The catalyst rearranges the fatty acids on the glycerol backbone of the fat molecule. Interesterification does not change the fatty acid content of the oil.

LDL
Low Density Lipoproteins transport cholesterol to body tissue, which can damage arteries.
A high level of LDL cholesterol is a major risk factor for cardiovascular disease.

Linoleic Acid
One of two polyunsaturated fatty acids found in soybean oil. Dietary polyunsaturated fatty acids can lower blood lipid levels and cholesterol.

Linolenic Acid
An omega-3 polyunsaturated fatty acid found in many seed-derived oils including soybean oil.

Mono- and Diglycerides
Minor components of edible fats and oils. Frequently, they are used as emulsifiers.

Monounsaturated Fatty Acids
A type of unsaturated fatty acid in which the chain of carbon atoms is missing one pair of hydrogen atoms. Oils high in monounsaturated fatty acids, which aid stability, are good for frying applications. Soybean oil contains approximately 24 percent monounsaturated fatty acids.

Oleic Acid
A monounsaturated fatty acid that contributes to increased shelf life. An oil high in oleic acid is stable and resists rancidity.

Omega-3 Fatty Acid
A polyunsaturated fatty acid that has been recognized as having health benefits, including helping to regulate blood pressure and blood lipid levels. Omega-3s are found primarily in fish oils but are also in a few plant sources including soybeans.

Palmitic Acid
A saturated fatty acid very stable for frying purposes.

Polyunsaturated Fatty Acid
An unsaturated fatty acid in which the chain of carbon atoms is missing two or more pairs of hydrogen atoms. Found in nuts, fatty fish oils, and vegetable oils such as soybean, safflower and sunflower.

Saturated Fats
Contain mainly saturated fatty acids which have all carbons containing hydrogen and no double bonds exist. They are mainly solid at room temperature, and are found predominantly in animal foods like meat, poultry and full-fat dairy products, as well as in tropical oils such as palm and coconut. Saturated fatty acids include: acetic, butyric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, arachidic and behenic. Diets high in saturated fats are associated with higher risks of heart disease, certain cancers and stroke.

Stearic Acid
A saturated fatty acid very stable for frying purposes; solid at room temperature.

Trans
See Trans Fatty Acids

Trans Fats
See Trans Fatty Acids

Trans Fatty Acids
Trans fatty acids are produced during the hydrogenation of vegetable oils. Partially hydrogenated vegetable oils can replace naturally solid, saturate-rich fats such as butter, lard and beef tallow, and occur naturally in small amounts in meats and dairy products. Research suggests that trans fatty acids (trans fats) raise total and LDL cholesterol levels, and lower HDL cholesterol, causing the arteries to become more rigid and clogged. A diet high in trans fats could accelerate the development of cardiovascular disease.

Partially hydrogenated vegetable oils containing trans fats came into popular use in the 1960s and 1970s as substitutes for animal fats which provide relatively higher dietary cholesterol and levels of saturated fat.

Triglyceride
The predominant component of most edible fats and oils. It’s made up of glycerol and three fatty acids, which determine the properties of the molecule.

Unsaturated Fat
Unsaturated fatty acids are found in foods from both plant and animal sources. Unsaturated fatty acids include: caproleic, lauroleic, myristoleic, palmitoleic, oleic, elaidic, vaccenic, linoleic, linolenic, gadoleic, arachidonic and erucic.