fatty acid

organic acid found in animal and vegetable oils (Chemistry)

organic carbon compound occurring naturally in animal and vegetable fats and oils

In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. Carboxylic acids as short as butyric acid (4 carbon atoms) are considered to be fatty acids, whereas fatty acids derived from natural fats and oils may be assumed to have at least 8 carbon atoms, e.g., caprylic acid (octanoic acid). Most of the natural fatty acids have an even number of carbon atoms, because their biosynthesis involves acetyl-CoA, a coenzyme carrying a two-carbon-atom group (see fatty acid synthesis). In industry, fatty acids are produced by the hydrolysis of the ester linkages in a fat or biological oil (both of which are triglycerides), with the removal of glycerol. See oleochemicals.
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Fatty acid /fat·ty ac·id/ any straight chain monocarboxylic acid, especially those naturally occurring in fats. [more]Fatty acid - Community and Resources

Noun
1. any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis; fatty acids are simple molecules built around a series of carbon atoms linked together in a chain of 12 to 22 carbon atoms
(hypernym) carboxylic acid
(hyponym) saturated fatty acid

A major component of fats that is used by the body for energy and tissue development.