fat fat in nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. this article is about the type of nutrient in food. for fat in animals, see adipose tissue. for chemistry of fats, see triglyceride. for other uses, see 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. composition of fats from various foods, as percentage of their total fat types of fats in food saturated fat unsaturated fat monounsaturated fat polyunsaturated fat components fatty acid omega−3 omega−6 omega-7 omega-9 triglyceride cholesterol manufactured fats fat hydrogenation trans fat fat interesterification the term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. the term may also be used more broadly as a synonym of lipid—any substance of biological relevance, composed of carbon, hydrogen, or oxygen, that is insoluble in water but soluble in non-polar solvents. in this sense, besides the triglycerides, the term would include several other types of compounds like mono- and diglycerides, phospholipids (such as lecithin), sterols (such as cholesterol), waxes (such as beeswax), and free fatty acids, which are usually present in human diet in smaller amounts. fats are one of the three main macronutrient groups in human diet, along with carbohydrates and proteins, and the main components of common food products like milk, butter, tallow, lard, salt pork, and cooking oils. they are a major and dense source of food energy for many animals and play important structural and metabolic functions, in most living beings, including energy storage, waterproofing, and thermal insulation. the human body can produce the fat it requires from other food ingredients, except for a few essential fatty acids that must be included in the diet. dietary fats are also the carriers of some flavor and aroma ingredients and vitamins that are not water-soluble. biological importance in humans and many animals, fats serve both as energy sources and as stores for energy in excess of what the body needs immediately. each gram of fat when burned or metabolized releases about 9 food calories (37 kj = 8.8 kcal). fats are also sources of essential fatty acids, an important dietary requirement. vitamins a, d, e, and k are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. fats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. fat also serves as a useful buffer against a host of diseases. when a particular substance, whether chemical or biotic, reaches unsafe levels in the bloodstream, the body can effectively dilute—or at least maintain equilibrium of—the offending substances by storing it in new fat tissue. this helps to protect vital organs, until such time as the offending substances can be metabolized or removed from the body by such means as excretion, urination, accidental or intentional bloodletting, sebum excretion, and hair growth. adipose tissue the obese mouse on the left has large stores of adipose tissue. for comparison, a mouse with a normal amount of adipose tissue is shown on the right. in animals, adipose tissue, or fatty tissue is the body's means of storing metabolic energy over extended periods of time. adipocytes (fat cells) store fat derived from the diet and from liver metabolism. under energy stress these cells may degrade their stored fat to supply fatty acids and also glycerol to the circulation. these metabolic activities are regulated by several hormones (e.g., insulin, glucagon and epinephrine). adipose tissue also secretes the hormone leptin. production and processing a variety of chemical and physical techniques are used for the production and processing of fats, both industrially and in cottage or home settings. they include: pressing to extract liquid fats from fruits, seeds, or algae, e.g. olive oil from olives solvent extraction using solvents like hexane or supercritical carbon dioxide rendering, the melting of fat in adipose tissue, e.g. to produce tallow, lard, fish oil, and whale oil churning of milk to produce butter hydrogenation to increase the degree of saturation of the fatty acids interesterification, the rearrangement of fatty acids across different triglycerides winterization to remove oil components with higher melting points clarification of butter metabolism