In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28.[1] Fatty acids are a major component of the lipids (up to 70% by weight) in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and important structural components for cells.

Fatty Acid is one of the most important parameters to evaluate the edible oils. The following table helps you know the details of fatty acid on all the edible oils.

Examples of saturated fatty acids

Common name Chemical structure C:D

Caprylic acid CH3(CH2)6COOH 8:0

Capric acid CH3(CH2)8COOH 10:0

Lauric acid CH3(CH2)10COOH 12:0

Myristic acid CH3(CH2)12COOH 14:0

Palmitic acid CH3(CH2)14COOH 16:0

Stearic acid CH3(CH2)16COOH 18:0

Arachidic acid CH3(CH2)18COOH 20:0

Behenic acid CH3(CH2)20COOH 22:0

Lignoceric acid CH3(CH2)22COOH 24:0

Cerotic acid CH3(CH2)24COOH 26:0