Fat - Revision history

Fire: Marked this version for translation

2024-02-25T02:41:02Z

Marked this version for translation

Fire at 02:40, 25 February 2024

2024-02-25T02:40:44Z

← Older revision		Revision as of 11:40, 25 February 2024
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			<languages />
			<translate>
	{{Short description\|Esters of fatty acid or triglycerides}}		{{Short description\|Esters of fatty acid or triglycerides}}
	{{About\|the type of nutrient in food\|fat in animals\|Adipose tissue\|chemistry of fats\|triglyceride\|other uses~~\|Fat (disambiguation~~)}}		{{About\|the type of nutrient in food\|fat in animals\|Adipose tissue\|chemistry of fats\|triglyceride\|other uses)}}

	[[File:Trimyristin-3D-vdW.png\|thumb\|Idealized representation of a molecule of a typical [[triglyceride]], the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.\|alt=A space-filling model of an unsaturated triglyceride.]]		[[File:Trimyristin-3D-vdW.png\|thumb\|Idealized representation of a molecule of a typical [[triglyceride]], the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.\|alt=A space-filling model of an unsaturated triglyceride.]]
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	[[Category:Nutrients]]		[[Category:Nutrients]]
	[[Category:Macromolecules]]		[[Category:Macromolecules]]
			</translate>

Fire: /* {{anchor|Trans fat}}"Cis fat" vs. "trans fat" */

2024-02-25T02:39:29Z

{{anchor|Trans fat}}"Cis fat" vs. "trans fat"

← Older revision		Revision as of 11:39, 25 February 2024
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	[[File:Crisco Cookbook 1912.jpg \| thumb \| Cover of original [[Crisco]] cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.]]		[[File:Crisco Cookbook 1912.jpg \| thumb \| Cover of original [[Crisco]] cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.]]

	~~[[File:Wilhelm Normann.jpg \| thumb \| [[Wilhelm Normann]] patented the hydrogenation of liquid oils in 1902]]~~

	Concerns about ''trans'' fatty acids in human diet were raised when they were found to be an unintentional byproduct of the [[fat hydrogenation\|partial hydrogenation]] of vegetable and fish oils. While these ''trans'' fatty acids (popularly called "trans fats") are edible, they have been implicated in many health problems.		Concerns about ''trans'' fatty acids in human diet were raised when they were found to be an unintentional byproduct of the [[fat hydrogenation\|partial hydrogenation]] of vegetable and fish oils. While these ''trans'' fatty acids (popularly called "trans fats") are edible, they have been implicated in many health problems.

Fire: Created page with "{{Short description|Esters of fatty acid or triglycerides}} {{About|the type of nutrient in food|fat in animals|Adipose tissue|chemistry of fats|triglyceride|other uses|Fat (disambiguation)}} Idealized representation of a molecule of a typical [[triglyceride, the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.|alt=A space-filling model of an unsaturated triglyceride.]] F..."

2024-02-25T02:22:24Z

Created page with "{{Short description|Esters of fatty acid or triglycerides}} {{About|the type of nutrient in food|fat in animals|Adipose tissue|chemistry of fats|triglyceride|other uses|Fat (disambiguation)}} thumb|Idealized representation of a molecule of a typical [[triglyceride, the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.|alt=A space-filling model of an unsaturated triglyceride.]] F..."

Show changes

← Older revision		Revision as of 11:39, 25 February 2024
Line 212:		Line 212:

	[[File:Crisco Cookbook 1912.jpg \| thumb \| Cover of original [[Crisco]] cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.]]		[[File:Crisco Cookbook 1912.jpg \| thumb \| Cover of original [[Crisco]] cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.]]

	~~[[File:Wilhelm Normann.jpg \| thumb \| [[Wilhelm Normann]] patented the hydrogenation of liquid oils in 1902]]~~

	Concerns about ''trans'' fatty acids in human diet were raised when they were found to be an unintentional byproduct of the [[fat hydrogenation\|partial hydrogenation]] of vegetable and fish oils. While these ''trans'' fatty acids (popularly called "trans fats") are edible, they have been implicated in many health problems.		Concerns about ''trans'' fatty acids in human diet were raised when they were found to be an unintentional byproduct of the [[fat hydrogenation\|partial hydrogenation]] of vegetable and fish oils. While these ''trans'' fatty acids (popularly called "trans fats") are edible, they have been implicated in many health problems.