Fats and Oils
The carbon chain of the fatty involved in the production of a triglyceride may be saturated or unsaturated. If the chain contains no carbon-carbon double bonds, the chain is saturated. Palmitic and stearic are the most common saturated acids.
Chains that do contain carbon-carbon double bonds are unsaturated. Oleic and linoleic are the most common unsaturated acids.
The fats (derived from animals) and oils (derived from plants) found in foods are generally a complex mixture of more than one triglyceride. The mixture making up animals fats are generally solids at room temperature, while vegetable oils are liquids. This difference can be attributed to the degree of saturation in each. Fats are made from saturated fatty acids, while oils are made from unsaturated acids.
Continue and read about the proteins.