Fatty acids

Fatty acids (non-branched monocarboxylic acids) are principal ingredient of the fats and oils. You consist of a differently long carbon chain and of a carboxyl group. You are different by its chain length and the number of double bondings. The chain length determines the solubility of the fatty acids. You consist of a water loving (hydrophilic) and a water cold (hydrophobic) part. Your satiety degree is determined by the number of double bondings. The longer the chain is, the more the solubility sinks.

Fatty acids are divided up into saturated and unsaturated fatty acids. All C atoms (carbon) are made replete with 2 H atoms each (hydrogen atoms) at saturated fatty acids, how e.g. palmitic acid, stearic acid or butyric acid.

In turn one can divide unsaturated fatty acids up into two groups: Simply unsaturated fatty acid: here two C atoms are made replete only with a one H atom each, because of this the C atoms go a double formation one e.g. oleic acid. If a fatty acid two or more show double bondings, then one talks about multiply unsaturated fatty acids (polyenic acids) like linolic acid or omega fatty acids. The saturated fatty acids can be built up by the body, i.e. they are essential, the unsaturated ones partly aren't essential, must be supplied by nutrition. The most important essential fatty acid group is the linolic acid like e.g. soya oil fish oil or animal (oil).


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