Saturates

Saturates is a term used in different scientific contexts, most commonly in organic chemistry and nutrition. In organic chemistry, saturates refer to saturated hydrocarbons, a class that includes alkanes. These compounds consist entirely of carbon atoms connected by single bonds and carry the maximum possible number of hydrogen atoms for a given carbon framework. The general formula for acyclic alkanes is CnH2n+2. Saturates are typically nonpolar, relatively chemically inert, and undergo reactions such as combustion and substitution rather than addition to multiple bonds. They range from simple gases like methane to long-chain solids, and their physical properties—melting and boiling points—increase with increasing chain length. Branched isomers have different melting points and volatility compared with their straight-chain counterparts.

In nutrition, saturates refers to saturated fats, fats composed mainly of saturated fatty acids with no carbon–carbon double bonds. Common dietary sources include animal fats (butter, cream, lard) and certain plant oils (palm and coconut oil). Saturated fats are often discussed in relation to blood cholesterol levels and cardiovascular risk, though research findings and recommendations vary. Public health guidelines commonly suggest limiting saturated fat intake and substituting unsaturated fats (monounsaturated and polyunsaturated) to support heart health. On food labels in many regions, “saturates” appears as the category for saturated fat content, typically expressed as grams per serving or per 100 grams.

Overall, the term saturates captures two related but distinct ideas: the chemistry of hydrogen-saturated hydrocarbons with only single carbon–carbon bonds, and the nutritional concept of saturated fats with implications for diet and health.