Triglycerides

            Triglycerides are formed by the addition of three fatty acid molecules to a molecule of propane-1,2,3-triol. The reaction that links the fatty acids to propane-1,2,3-triol in a triglyceride is a condensation reaction known as esterfication.

            The major distinction in the fatty acid composition of triglycerides is between saturated and unsaturated fatty acids. Unsaturated fatty acids tend to have lower melting points than saturated fatty acids. This seems to be a significant factor in influencing the triglyceride composition produced by different organisms.

            Vegetable oils and animal fats can develop an unpleasant smell (неприятныйзапах) if they are kept for too long. Fatty acids formed through the hydrolysis of triglycerides are the cause of this rancidity. An example is butanoic acid, which is formed when butter fat is hydrolysed. Not all examples of hydrolysis are detrimental. There is an increasing interest in using vegetables oils in a wide variety of circumstances, ranging from healthier foodstuffs to renewable fuels.