Fat, animal

cow and fish are the main source of animal fats. Suet and fish oil are the most common animal fats. They may be either solid or liquid, the same as vegetable fats. 

Chemically a lipid, cholesterol is an important constituent of body cells. This fatty substance, produced mostly in the liver, is involved in salt formation and in the transport of fats in the blood stream to tissues throughout the body. 

Every cell of the body contains cholesterol, it is a waxy, fat-like substance. In the body cholesterol carries out many important functions such as strengthening cell membranes, helping digest fats and making hormones. On the other hand, high levels of cholesterol can be dangerous for the body. When level of blood cholesterol rises, it can build up on artery walls increasing the risk of blood clots, heart attacks and strokes. 

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CH3-[CHi]5.CH CH-[CH2]g-C02H. A white solid, m.p. 43-44°C, which is present in small quantities in animal fats and in milk. It is the only naturally occurring fatty acid with the trans configuration. 

A selection of important anionic surfactants is displayed in table C2.3.1. Carboxylic acid salts or tire soaps are tire best known anionic surfactants. These materials were originally derived from animal fats by saponification. The ionized carboxyl group provides tire anionic charge. Examples witlr hydrocarbon chains of fewer tlran ten carbon atoms are too soluble and tliose witlr chains longer tlran 20 carbon atoms are too insoluble to be useful in aqueous applications. They may be prepared witlr cations otlrer tlran sodium. 

Ester hydrolysis in base is called saponification, which means soap making Over 2000 years ago the Phoenicians made soap by heating animal fat with wood ashes Animal fat is rich m glycerol triesters and wood ashes are a source of potassium car bonate Basic hydrolysis of the fats produced a mixture of long chain carboxylic acids as their potassium salts... 

Saponification (Section 20 11) Hydrolysis of esters in basic solution The products are an alcohol and a carboxylate salt The term means soap making and denves from the process whereby animal fats were converted to soap by heating with wood ashes... 

Animal fats and vegetable oils are triacylglycerols, or triesters, formed from the reaction of glycerol (1,2, 3-propanetriol) with three long-chain fatty acids. One of the methods used to characterize a fat or an oil is a determination of its saponification number. When treated with boiling aqueous KOH, an ester is saponified into the parent alcohol and fatty acids (as carboxylate ions). The saponification number is the number of milligrams of KOH required to saponify 1.000 g of the fat or oil. In a typical analysis, a 2.085-g sample of butter is added to 25.00 ml of 0.5131 M KOH. After saponification is complete, the excess KOH is back titrated with 10.26 ml of0.5000 M HCl. What is the saponification number for this sample of butter ... 

Animal dmg controls Animal fat Animal fats Animal feed... 

The saturated fatty acids, stearic [57-11-4] and palmitic [57-10-3], are found in animal fats and dairy products. Extensive studies point to the deleterious effect of these acids on arterial walls as a result it is recommended that saturated fatty acid intake be carefully controlled and intake limited (23). 

Fats and oils are one of the oldest classes of chemical compounds used by humans. Animal fats were prized for edibiUty, candles, lamp oils, and conversion to soap. Fats and oils are composed primarily of triglycerides (1), esters of glycerol and fatty acids. However, some oils such as sperm whale (1), jojoba (2), and orange roughy (3) are largely composed of wax esters (2). Waxes (qv) are esters of fatty acids with long-chain aUphatic alcohols, sterols, tocopherols, or similar materials. 

Fatty acids derived from animal and vegetable sources generally contain an even number of carbon atoms siace they are biochemically derived by condensation of two carbon units through acetyl or malonyl coenzyme A. However, odd-numbered and branched fatty acid chains are observed ia small concentrations ia natural triglycerides, particularly mminant animal fats through propionyl and methylmalonyl coenzyme respectively. The glycerol backbone is derived by biospeciftc reduction of dihydroxyacetone. 

Sterols. Sterols (4) are tetracycHc compounds derived biologically from terpenes. They are fat-soluble and therefore are found in small quantities in fats and oils. Cholesterol [57-88-5] (4a) is a common constituent in animal fats such as lard, tallow, and butterfat. The hydroxyl group can be free or esterified with a fatty acid. 

Sohd fats may show drastically different melting behavior. Animal fats such as tallow have fatty acids distributed almost randomly over all positions on the glycerol chain. These fats melt over a fairly broad temperature range. Conversely, cocoa has unsaturated fatty acids predominantly in the 2 position and saturated acids in the 1 and 3 positions. Cocoa butter is a brittle sohd at ambient temperature but melts rapidly just below body temperature. 

In the United States, more than 16.3 x 10 kg of human-inedible raw materials are available each year, and the rendering industry is a valuable asset in diverting these into valuable ingredients for use primarily in animal foods (4). The three largest meat packers are responsible for nearly four-fifths of aU red meat production (5) and enormous amounts of rendered meat meal and animal fat. Three broiler producers account for about 40% of the total broiler production. American Proteins, Inc. (RosweU, Georgia), the world s largest processor of poultry by-products, produces more than 450,000 t of poultry meal, feather meal, and poultry fat each year. It also produces more than 100,000 t of fish meal, fish oil, and fish products each year. Pish meal production worldwide in 1986 was estimated at 6.23 x 10 t, which with the 125 x 10 t of meat and bone meal plus 6.67 x 10 t of feather meal and poultry by-product meal (6) is the primary source of animal proteins used by the pet food industry. 

BHA and BHT, which are both fat soluble, are effective ia protecting animal fat from oxidation, and are often added duting the rendering process. Propyl gallate is also effective, but it has limited fat solubiUty, and turns bluish black ia the presence of iron. It is typically used as a synergist ia combination with BHA or BHT. TBHQ is most effective against oxidation ia polyunsaturated vegetable oils (qv), and is often used ia soybean oil (19). 

The most popular natural antioxidants on the market are rosemary extracts and tocopherols. Natural antioxidants have several drawbacks which limit use. Tocopherols are not as effective ia vegetable fats and oils as they are ia animal fats. Herb extracts often impart undesirable colors or flavors ia the products where used. In addition, natural antioxidants cost considerably more than synthetic ones. Despite this, the pubHc s uncertainty of the safety of synthetic antioxidants continues to fuel the demand for natural ones (21). 

When heated with small amounts of iodine, rosins, taU. oil, and other wood products are converted to more stable forms (135,136). Iodine has been used with some tin salts as a catalyst in the hydrogenation of coal (qv) and its distillation products (137,138), and has been recommended as a catalyst for the production of drying oils (qv) from unsaturated animal fats (139,140). 

Edible Oils and Fats. lecithin (0.01—2%) is used as an emulsifier, wetting agent, and antioxidant it extends shelf hfe, especially of animal fats iacreases lubricity (shortening value) improves stabiUty of compouad shortenings and lowers cloud poiat of vegetable oils. 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Xanthates and dithiophosphates dominate sulfide flotation usage, though several other collectors including more recently developed ones are gaining acceptance rapidly (43). As of this writing, this is an active area of research. Many of the sulfide collectors were first used ia the mbber iadustry as vulcanizers (16). Fatty acids, amines, and sulfonates dominate the nonsulfide flotation usage. The fatty acids are by-products from natural plant or animal fat sources (see Fats and fatty oils). Similarly petroleum sulfonates are by-products of the wood (qv) pulp (qv) iadustry, and amines are generally fatty amines derived from fatty acids. 

CPA. Copolymer alloy membranes (CPAs) are made by alloying high molecular weight polymeries, plasticizers, special stabilizers, biocides, and antioxidants with poly(vinyl chloride) (PVC). The membrane is typically reinforced with polyester and comes in finished thicknesses of 0.75—1.5 mm and widths of 1.5—1.8 m. The primary installation method is mechanically fastened, but some fully adhered systems are also possible. The CPA membranes can exhibit long-term flexibiHty by alleviating migration of the polymeric plasticizers, and are chemically resistant and compatible with many oils and greases, animal fats, asphalt, and coal-tar pitch. The physical characteristics of a CPA membrane have been described (15). 

Fats and oils are treated as commodities in the open market and are purchased in bulk. As commodities, their prices fluctuate with supply and demand. Furthermore, fats and oils come in different grades that reflect different levels of processing and have industry-standardized specifications such as the American Fats and Oil Association. In the manufacture of soap in the United States, the source of animal fats is domestic whereas the vegetable oils are frequently obtained from Southeast Asia, primarily Malaysia and the Philippines. 

Tallow [61789-97-7] is the fat obtained as a by-product of beef, and to a lesser degree sheep processing, and is the most commonly utilized animal fat in the manufacturing of soaps. The high content of longer chain length fatty acids present in tallow fat necessitates the addition of other oils, such as coconut oil, in order to produce a bar with acceptable performance. 

The mechanisms for the reaction of sulfur with alkanes and unsaturated compounds are highly speculative, being strongly influenced by the specific stmcture of the substrate and by the conditions (particularly temperature) of reaction. Alkane (4), olefin (5), animal fat (6), and vegetable oil (7) sulfurization have been extensively studied because these reactions are models for vulcanization. Moreover, the products are used as lubricant additives. 

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