The basic structure of a triglyceride is three fatty acids on a glycerol backbone. The types of fatty acids that make up a triglyceride, their distribution and their structure—factors like chain length, saturated versus unsaturated, and conformation of the carbon chain (such as cis versus trans) are key to fats’ and oils’ characteristics from melting point to nutritional effects. To learn more about fatty acids, download this free Infographic.
Register to view the full article
Registering as a member of Natural Products INSIDER will give you free access to premium content including digital magazines, webinars, whitepapers and more.