Any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis.
Or carboxylic acid; Organic compound consisting of a hydrocarbon chain, up to 24 carbon atoms long, with a carboxyl group (–COOH) at one end. The covalent bonds between the carbon atoms may be single or double; where a double bond occurs the carbon atoms concerned carry one instead of two hydrogen atoms. Chains with only single bonds have all the hydrogen they can carry, so they are said to be saturated with hydrogen. Chains with one or more double bonds are said to be unsaturated (see polyunsaturate). Fatty acids are produced in the small intestine when fat is digested.
Saturated fatty acids include palmitic and stearic acids; unsaturated fatty acids include oleic (one double bond), linoleic (two double bonds), and linolenic (three double bonds). Linoleic acid accounts for more than one third of some margarines. Supermarket brands that say they are high in polyunsaturates may contain as much as 39%. Fatty acids are generally found combined with glycerol in lipids such as tryglycerides.