This creates a mixture of saturated and unsaturated fatty acids.

Vegetable fats can contain anything between 7% and 86% saturated fatty acids.

To be sure, chocolate is rich in saturated fatty acids.

Different saturated fatty acids have differing effects on various lipid levels.

The high level of saturated fatty acids present in the oil make it an ideal candidate for cooking use.

The second step is the addition of hydrogen to the remaining carbon, producing a saturated fatty acid.

As a result, they do not cause the chain to bend much, and their shape is similar to straight saturated fatty acids.

Unlike all fat, it is high in saturated fatty acids, which are solid at room temperature.

Compared with other culinary oils it is low in saturated fatty acids.

Fewer than 10% of calories should come from saturated fatty acids.