Hydrogen. The process is called hydrogenation.
Coconut oil is high in saturated fat.
Hydrogenated oils are made from liquid vegetable or seed oils and are created to mimic saturated fats. Saturated fats are those that are solid at room temperature. Hydrogenation, the process of polymerizing liquid fats[oils] by heating and injecting hydrogen gas into them, creates "trans-fats", or solid "plasticated" fats which we now know, (or are told), are worse for us than the saturated fats they were designed to replace. ANY fats that are solid at room temperature are either saturated fats or trans-fats.
Vegetable oil does contain some of the saturated fats which can create cholesterol issues.
Saturated. Saturated Fats are solid at room temperature (like butter), whereas Unsaturated fats are liquid at room temperature (like Vegetable oils).
olive and canola oils are examples of saturated fats
Yes, but it is good saturated fats (monounsaturated fats).
Animal fats are less expensive so most commercial manufacturers use them to save money and to make a harder bar of soap. Animal fats also have fewer skin benefits. Many handmade soap makers use solely vegetable oils to accomodate customers that are vegan.
The healthiest oils are oils that have polyunsaturated and monounsaturated fats. The healthiest oils are oils packed with saturated fats.
Not always. Saturated fats are solid at room temperature. Poly-unsaturated fats, primarily vegetable oils, are liquid at room temperature. However, monounsaturated fats, olive oil and safflower oil are high in monounsaturated fats, are in both vegetable and animal matter. Pork fat (lard, unrendered), among animal fats, is highest in monounsaturated fats at nearly 65%. Yes, that is the good fat, however at 35% saturated fat, pork fat is not a better alternative to vegetable oils. And keep in mind that rendered fats are more concentrated forms of saturated fats than the natural fats, thus rendered lard is nearly 95% saturated fat produced from pork fat.
Both are medium to long chain fatty acids. Fats whether from animal or plant origins are more saturated than oils, resulting in a higher melting point. Animal fats and oils usually contain some cholesterol, vegetable fats and oils never contain any cholesterol.Fatty acids are hydrocarbon chain molecules with a carboxylic acid group replacing the hydrogen atom at one end of the molecule.
Vegetable oils are liquid at room temp, while animal fats are solid.
Chemically, saturated fats have more hydrogen atoms on the fat molecules.Practically, saturated fats are solid at room temperature (butter, lard, coconut oil) while unsaturated fats are liquid at room temperature (olive and other liquid vegetable oils).