FATS

Just like any other chemical constituents Fat possess some essential physco-chemical properties under certain factors and the knowledge of these factors are crucial in processing and preservation and subsequently storage of Fats and it's derivatives. Fats and Oils are insoluble water-fearing substances of vegetable and animal origin which commonly comprises glycerol esters of fatty acids generally referred to as TRIGLYCERIDES. Structurally, a tri(3)glyceride is obtained by reacting one molecule of glycerol and three molecules of fatty acids thereby leading to the formation of three(3) molecules of water and just one molecule of a triglyceride. However, the fatty acids are chiefly found in plants in bound form which is esterified to yield glycerol, as fats or lipids. The lipids are made up of 7% of dry weight in leaves in higher plants and they are crucial as membrane components in the Chloroplasts and powerhouse (Mitochondria).
A considerable quantities freely take place in the seeds of fruits of a good number of plants and gurantee such plants with a nice storage form of energy utilizable during germination. Olive, Palm, Coconut among others are good examples of Seed oils from plants which are however being exploited commercially and are used as food fats, for soap making and also in the paint industry..
Plant fats in contrary to animal fats are rich in unsaturated fatty acids and there is a scientific evidence that some of these may be important as dietary requirements in man.
Interestingly as it may appear, certain changes do take place within each class of lipid in their structural form simply due the different fatty acids residues that may be readily available. So far, triglycerides are simple supposing the same fatty acid is available in all three positions in the molecule = eg. Triolein, Triglycerides with  three core oleic residues... Also abound are 'Mixed' triglycerides whereby different fatty acids are seen in all three positions.