Link to this page
The FoodOn Food Ontology
Last uploaded:
February 1, 2025
Jump to:
| Id | http://purl.obolibrary.org/obo/CHEBI_35366
http://purl.obolibrary.org/obo/CHEBI_35366
|
|---|---|
| Preferred Name | CHEBI_35366 |
| Definitions |
Any aliphatic monocarboxylic acid derived from or contained in esterified form in an animal or vegetable fat, oil or wax. Natural fatty acids commonly have a chain of 4 to 28 carbons (usually unbranched and even-numbered), which may be saturated or unsaturated. By extension, the term is sometimes used to embrace all acyclic aliphatic carboxylic acids.
LanguaL term definition: Food additive; technological purpose(s): antifoaming agent. foam stabilizer, glazing agent.
|
| Type | http://www.w3.org/2002/07/owl#Class |
All Properties
| label |
fatty acid
fatty acid
|
|---|---|
| comment |
LanguaL term definition: Food additive; technological purpose(s): antifoaming agent. foam stabilizer, glazing agent.
|
| prefLabel |
CHEBI_35366
|
| database_cross_reference | |
| notation |
CHEBI:35366
|
| id |
CHEBI:35366
|
| textual definition |
Any aliphatic monocarboxylic acid derived from or contained in esterified form in an animal or vegetable fat, oil or wax. Natural fatty acids commonly have a chain of 4 to 28 carbons (usually unbranched and even-numbered), which may be saturated or unsaturated. By extension, the term is sometimes used to embrace all acyclic aliphatic carboxylic acids.
|
| subClassOf | |
| imported from | |
| has_alternative_id |
CHEBI:13633
CHEBI:24024
CHEBI:4984
|
| type | |
| alternative term |
fatty acids
|
Add comment
| Delete | Subject | Author | Type | Created |
|---|---|---|---|---|
| No notes to display |