Editing Unsaturated fat (section)

==Composition of common fats==

In chemical analysis, fats are broken down to their constituent fatty acids, which can be analyzed in various ways.  In one approach, fats undergo [[transesterification]] to give [[fatty acid methyl ester]]s (FAMEs), which are amenable to separation and quantitation using [[gas chromatography]].<ref>{{cite journal | vauthors = Aizpurua-Olaizola O, Ormazabal M, Vallejo A, Olivares M, Navarro P, Etxebarria N, Usobiaga A | display-authors = 6 | title = Optimization of supercritical fluid consecutive extractions of fatty acids and polyphenols from Vitis vinifera grape wastes | journal = Journal of Food Science | volume = 80 | issue = 1 | pages = E101-7 | date = January 2015 | pmid = 25471637 | doi = 10.1111/1750-3841.12715 }}</ref> Classically, unsaturated isomers were separated and identified by argentation thin-layer chromatography.<ref>{{cite journal | vauthors = Breuer B, Stuhlfauth T, Fock HP | title = Separation of fatty acids or methyl esters including positional and geometric isomers by alumina argentation thin-layer chromatography | journal = Journal of Chromatographic Science | volume = 25 | issue = 7 | pages = 302–6 | date = July 1987 | pmid = 3611285 | doi = 10.1093/chromsci/25.7.302 }}</ref>

{| class="wikitable"
|+ Fatty acid component (mole %) of selected fats<ref>{{cite book |doi=10.1002/14356007.a10_173 |chapter=Fats and Fatty Oils |title=Ullmann's Encyclopedia of Industrial Chemistry |date=2000 |last1=Thomas |first1=Alfred |isbn=9783527303854 }}</ref>
|-
!fat source!!saturated !!monounsaturated !! doubly unsaturated !! triunsaturated
|-
| [[Palm kernel]] || 60–65 ||10–18 || 1–3|| trace
|-
| [[Cottonseed oil]] || 23–30 || 14–21 || 45–58|| trace
|-
| [[Corn oil]]  || 10–15 || 25–35 || 40–60|| trace
|-
| [[Linseed oil]]  || 8–11 || 18–26 || 14–20|| 51–56
|-
| [[Soybean oil]] || 11–17 || 18–25 || 49–57|| 6–11
|-
| [[Peanut oil]]  || 12–17 || 35–42 ||39–44|| trace
|-
| [[Lard]] || 36–48 || 36–52||10–12|| 1
|-
| [[Beef tallow]]  || 43–64 || 26–45|| 2–6|| 1
|}
The saturated fatty acid components are almost exclusively stearic (C18) and [[palmitic acid]]s (C16). Monounsaturated fats are almost exclusively [[oleic acid]]. [[Linolenic acid]] comprises most of the triunsaturated fatty acid component.
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