1. Chemical composition of fat

The term "fat" covers substances with different properties (table 1 ) but which have two characteristics in common:

their insolubility in water and, conversely, their solubility in organic solvents as a function of their nature and operating conditions such as temperature;
their density is lower than that of water, around 920 kg · m ^–3 .

1.1 Fatty acids

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Chemical composition of fat

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(1) - FEINBERG (M.), FAVIER (J.C.), IRELAND- RIPERT (J.) - Répertoire général des aliments. - Édition Tec et Doc Lavoisier, 155 p. (1987).
(2) - MULDER (H.), WALSTRA (P.) - The milk fat globule. - Édition Commonwealth Agricultural Bureaux (England) and...

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