1. Vegetable fats are healthier than animal fats.

2. Saturated fats include animal fats , such as butter , cream , and bacon .

3. Fats and carbohidraþi nenorociþi.

4. There are good fats.

5. Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes

6. Now, most unsaturated fats are good for you, while saturated fats are bad for you in excess.

7. 50. "rendered fats" means fats derived from processing of Category 2 material or Category 3 material;

8. Most soaps are made from animal fats.

9. ANIMAL OR VEGETABLE FATS AND OILS AND THEIR CLEAVAGE PRODUCTS; PREPARED EDIBLE FATS; ANIMAL OR VEGETABLE WAXES

10. Shandong Bohi Oils & Fats Industry Co

11. Alkalis , free chlorine , fats , oil and grease .

12. Saturated fats are solid at room temperature.

13. Cholesterol and other fats are carried in

14. I only use vegetable fats in cooking.

15. And the bad fats are things like trans- fatty acids and processed food and saturated fats, which we find in meat.

16. And the bad fats are things like trans-fatty acids and processed food and saturated fats, which we find in meat.

17. Canola oil consists mostly of monounsaturated fats (61 percent, almost as much as olive oil) and polyunsaturated fats (32 percent)

18. Adsorbent for treatment of oils and/or fats

19. The 'HArmful Little Armful': The Incomparable Fats Waller

20. Fats and oils and fat and oil emulsions

21. OXIDATIVELY STABLE FATS WITH ELEVATED α-LINOLENIC ACID CONTENT

22. Chyle definition is - lymph that is milky from emulsified fats, characteristically present in the lacteals, and most apparent during intestinal absorption of fats.

23. Biodiesel is made from vegetable oils and animal fats.

24. 19 Fish oils are less saturated than animal fats.

25. Butter and cream contain a lot of saturated fats.

26. Both carbohydrates and fats provide plentiful sources of energy.

27. Bile salts help your body break down (digest) fats

28. Albacore has more fats and calories than regular tuna

29. Saturated fats are more potent in raising cholesterol levels.

30. Carbohydrates are intermediates in the biosynthesis of fats and proteins

31. Vegetable and animals oils, fats and waxes for pharmaceutical purposes

32. It resists to acids, alkalis, fats, oils, alcohol and petrol.

33. 13 You should cut down on fats and carbohydrates.

34. We all know that fats spoil by becoming rancid.

35. Non-emulsified oils and fats of animal or vegetable origin

36. Biotin helps the body break down fats, carbohydrates, and proteins

37. 12 Butter, vegetable oils, or lard are commonly used fats.

38. Comedogenic ingredients tend to be fatty emollients (but not all fats)

39. Fats and proteins are often chosen together in planning a diet .

40. Industrial oils and fats, lubricants, dust absorbing, moisturising and binding substances

41. Used for forming softer fats than those of aluminium and lithium.

42. Cholecystokinin plays a role in the digestion of fats and proteins

43. Unsaturated fats, on the other hand, are liquid at room temperature.

44. Fats, carbs, proteins -- they weren't bad or good, they were food.

45. Vagal de-Afferentation also reduced these fats, but to a lesser degree

46. Fats and carbohydrates are stored as the adipose tissues of the body.

47. While Calves can digest saturated fats, including milk fat, coconut oil, palm oil, and lard, they have limited ability to digest unsaturated fats such as corn and soybean oils.

48. wastes from the MFSU of fats, grease, soaps, detergents, disinfectants and cosmetics

49. Bile salts help with the digestion of fats in our bodies

50. Fats being semi-finished goods and additives for the food industry

51. The diet forces the body to burn fats rather than carbohydrates.

52. Carbon, hydrogen and oxygen combine chemically to form carbohydrates and fats.

53. 30 The vegetarian meal I provided was very good in protein, fiver, iron, phosphate, vitamin A, vitamin C, thiamin, riboflavin, niacin, and poly and mono unsaturated fats. (the good fats).

54. Related Article: What Cardio Should You Do When Bulking? (3 Options) FATS

55. While most fruit consists primarily of carbohydrate, Avocado is high in healthy fats

56. The organic compounds that they oxidize include sugars (i.e. glucose), fats and proteins.

57. Bile salt is the actual component that helps break down and absorb fats

58. Typical Fatty Acid Values of Alternatives to Partially Hydrogenated Fats and Oils 14.

59. Vagal de-Afferentation also reduced these fats, but to a lesser degree

60. Adipopectic, adipopexic Pertaining to, characterized by, or promoting adipopexis (storage of fats)

61. Candied pecans are easy to make and loaded with protein and healthy fats

62. If you eat too many sugars and solid fats, you risk becoming overweight.

63. Anchovies are high in protein, healthy omega 3 fats, calcium, iron, and zinc

64. acids, C2-C24, aliphatic, linear, monocarboxylic, from natural oils and fats, lithium salt

65. Fats and oils used in cooking rose 22% , according to the World Bank .

66. Fats are solid at room temperature, and oil is liquid at room temperature.

67. — 0,2 %, in absolute value, for contents of crude oils and fats lower than 5 %,

68. Fats and oils for replacing cocoa butter for chocolate, and chocolate composition containing same

69. 11 Monoglyceride and diglyceride derived from fats, obtained from glycerine and fatty acids.

70. Buckminsterfullerene, buckyballs, or C60 is a powerful antioxidant that has effects on unsaturated fats

71. Purification of wastewater, in particular by means of hydrolysis and aerobic digestion of fats

72. Fat tissue (called adipose tissue) is more than a storage depot for triglycerides (fats).

73. The cleansing bar uses no animal fats or chemicals which can irritate the skin.

74. Esters of glycerol with citric acid and fatty acids occurring in food oils and fats.

75. (Genesis 9:3) Meat and vegetables supply vital nutrients, such as proteins, fats and starches.

76. In this article, we look into the important role that fats play in confectionery products.

77. There are changes in the composition of the oils, which generally have a higher linoleic acid content while the oleic acid content remains the same, causing the ratio of monounsaturated fats to polyunsaturated fats to fall.

78. Existing processes don’t work well with waste fats and greases with high free fatty acids.

79. 07 06 // wastes from the MFSU of fats, grease, soaps, detergents, disinfectants and cosmetics

80. Processed foods are typically high in saturated fats but contain very little oleic acid.