Oils, margarine, butter. Fats are a family of food rather large! They are an important source of energy and vitamins. Their qualities are often dependent on their origin. The stock of these fat sources essential to our organization.

The special fats is their high content of lipids (fats). Those levels vary from one product to another (82% fat in butter, 41% in the “reduced-fat butter”, 100% in oils, the levels vary in cream …).

The technological processes leading to the achievement of these fats are variable.
Source of vitamins

In fact, butter is made from cream from the milk of cows. It is the same for the cream which we modify the lipid with the processes of skimming. The oils are derived from vegetable by various technological processes.

Fats are an important first source of energy. They are also the vector of fat-soluble vitamins A, D, E and K (for non-skimmed). But their main contribution is the constituent fatty acids of lipids. According fats consumed, we encounter different types of fatty acids have different effects on our body.

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