FATS
Fat is a combination of glycerine and certain fatty acids. As a food, it is derived from both the animal and the vegetable kingdom. Animal fat consists of lard, suet, fat meat, etc., while fat of animal origin is represented by cream, butter, and the yolks of eggs. The vegetable fats are found in nuts, especially the pecan, cocoanut, Brazil, and pine nuts; also in the grains, particularly oats and corn. The peanut also contains a considerable amount of fat. Of the fruits, the banana and strawberry contain a trace of fat, while the olive is the only fruit rich in fat.
As a food, fat is used in three forms. The emulsified form is represented by cream, olive oil, and nuts. When the tiny globules of fat, which are each surrounded by a little film of casein, are crushed—united into a solid mass—we have a free fat. This form is represented by butter and other animal fats. Another form is fried fat—fat which has been chemically changed by heat with the development of certain irritating acids.