What are edible fats and oils primarily formed from?

Edible fats and oils are primarily formed through the condensation of glycerol and carboxylic acids, specifically fatty acids. In this process, glycerol, a triol (meaning it has three hydroxyl groups), reacts with fatty acids, which are long-chain carboxylic acids, to form esters. This reaction is also known as esterification. The resulting compounds are triglycerides, which are the main components of fats and oils.

The structure of triglycerides consists of three fatty acid molecules bonded to one glycerol molecule. This configuration is significant because it influences the properties of the fat or oil, such as its melting point and how it behaves in cooking or food applications.

The other options do not accurately represent how edible fats and oils are formed. The condensation of glycerol and alcohols does not occur in the formation of fats and oils. The hydrolysis of fatty acids refers to the breakdown of fats, rather than their formation, and oxidation of saturated fats typically leads to rancidity or degradation rather than the formation of edible fats and oils.