Fats

Edible fats are triesters of glycerol and fatty acids, also known as triacylglycerols or triglycerides. This article presents the essential chemical and physical properties of the main fatty acids and fats. In general, naturally occurring acids are characterized by an even number of carbon atoms and linear chains that may contain one or more double bonds in cis configuration. Multiple double bonds are often separated by a CH ₂ methylene group.

Fats, whether of plant or animal origin, terrestrial or marine, are produced by well-known technologies. More recently, micro-organisms, particularly algae, have emerged as a new source of oils.