Animal fats fish oil

TABLE 8. Fatty Acid Composition of Common Feed Animal Fats, Fish Oils, and Vegetable Olls. ... 

Ans. Coconut and palm oils contain smaller amounts of unsaturated fatty acid units than other vegetable oils. Fish oils contain larger amounts of unsaturated fatty acid units than other animal fats. Fish oils approximate the fatty acid content of vegetable oils while coconut and palm oils approximate the fatty acid content of animal fats. 

PTR-MS fingerprinting of VOC emissions in combination with statistical analysis has also been used for the classification of food products, which is important in quality control. Studies have included animal fats (milk, cow fat, pig fat and poultry fat) and vegetable oils (coconut, palm and palm kernel) [95] (with an overall 89% of the samples being correctly classified), butter and butter oils [33] (with 84% of the samples being successfully classified into butter and butter oil classes), strawberries [96] (successful classification of strawberries according to the type of cultivar (variety)), animal fats, fish oil and recycled cooking oils [97] (with 92% of the samples being correctly identified from fhe PTR-MS mass spectra) and olive oils [22,98]. 

Sulfated Natural Oils and Fats. Sulfated natural triglycerides were the first nonsoap commercial surfactants introduced in the middle of the nineteenth century. Since then sulfates of many vegetable, animal, and fish oils have been investigated (see also Fats AND FATTY oils). With its hydroxyl group and a double bond, ricinoleic acid (12-hydroxy-9,10-octadecenoic acid) is an oil constituent particularly suited for sulfation. Its sulfate is known as turkey-red oil. Oleic acid is also suited for sulfation. Esters of these acids can be sulfated with a minimum of hydrolysis of the glyceride group. Polyunsaturated acids, with several double bonds, lead to dark-colored sulfation products. The reaction with sulfuric acid proceeds through either the hydroxyl or the double bond. The sulfuric acid half ester thus formed is neutralized with caustic soda ... 

Retinoids are alcohols and accordingly soluble in ethanol, isopropanol, and polyethylenglycol. Major sources of natural retinoids are animal fats, fish liver oil (retinylesters) and yellow and green vegetables (carotenoids). Ingested retinylesters (RE) are hydrolyzed to retinol by enteral hydrolases in the intestine. ROL and carotenoids are absorbed by intestinal mucosa cells. 

Table 2 compares the major fatty acids of vegetable and fish oils and animal fats. Vegetable oils differ among themselves in the percentage of C16-C18 fatty acids, with the exception of coconut oil. In animal fats, fatty acid chain lengths extend from C10 to C20. 

If that does occur, then the present system of classification of oils may be impossible to police, and a modified system may become necessary. Perhaps the sale and perceived value of oils will necessarily become dependent on the performance, not the source of the oil. With bulk oils such as palm, peanut, sunflower, safflower, sesame, soya, rapeseed, com, fish, and animal fats and oils, the fatty acid composition will obviously be important for health reasons. If the oil is to be used for frying then the frying properties will be important. In the case of palm products the physical properties and minor components such as carotenoids will be defined. Similarly animal fats will be judged mainly on physical behaviour and effect on the product in which they are used. In all cases the oxidative and stability of the oil will have to be defined. Sesame is a very stable oil, and thus its stability, together with its low level of linolenic acid, would be its major attribute, except for toasted sesame, which would probably be classed as a specialist oil. Already most baking fats sold to the public are blends developed to give the best performance, with no mention on the pack as to the source. If a bulk oil of this type had the desired chemical composition, stability and cooking behaviour, then perhaps the source would not be a matter of concern. 

Much of the current interest in oleochemicals centers on the lauric type oils, coconut, palm, and pahn kernel oil because of the physical properties that these medium-chain fatty acids impart to the finished products. So the demand for the longer chain fatty acids, such as found in fish oils and animal fats and oils, is not as great in some markets, but might be essential in others. 

Silver ion chromatography is used primarily in liquid [213,215-218], thin-layer [212,213,216,219], and supercritical fluid chromatography [220-222] for the separation of fatty acid derivatives and triacylglycerols, and to a lesser extent, terpenes, sterols, carotenoids, and pheromones. Silver ion chromatography is widely used on its own, or as a preliminary simplification step, to elucidate the stmctures of fats, oils and lipids [213]. It is possible to fractionate animal or fish oils into fractions with zero to six double bonds. Species with the same total number of double bonds can be separated based on the difference in the number of double bonds in individual acyl residues. 

Animal fats are rendered tissne fats that can be obtained from a variety of animals. Examples of edible animal fats are butter, lard (pig fat), tallow, ghee, and fish oil. They are obtained from fats in the milk, meat, and under the skin of the animal. Typical fatty acid composition of some animal fats and oils are summarized in Table 5.5. 

According to the final product, leather requires a certain softness, which is achieved by application of fat. A fat content of 5% is essential gloves, garments, and upholstery may contain up to 15%. Therefore, after dyeing, the leather is oiled. In this process, called fatliquoring, oily fat is emulsified and applied to the leather in a warm bath. The emulsion breaks on contact with the chrome-tanned fibers of the leather, and the fat remains on the leather. The oils used are sulfated or sulfonated plant, animal or fish oils or synthetic products, usually biocide preserved (Heidemann 1990 Podmore 1995 Thorstensen 1995). 

A higher intake of concentrate, especially when associated with maize silage, induces a shift in rumen biohydrogenation towards the synthesis of trans- 0, cis- 2 C18 2 and trans-lO C18 1 (Chilliard et al, 2007). Among animal sources, fish oil is more effective than plant oils in enhancing CLA, VA and omega-3 FA in milk fat, especially when fish oil is fed in combination with oil supplements rich in linoleic acid (Figure 1). 

Fats and oils may be synthesized in enantiomerically pure forms in the laboratory (30) or derived from vegetable sources (mainly from nuts, beans, and seeds), animal depot fats, fish, or marine mammals. Oils obtained from other sources differ markedly in their fatty acid distribution. Table 2 shows compositions for a wide variety of oils. One variation in composition is the chain length of the fatty acid. Butterfat, for example, has a fairly high concentration of short- and medium-chain saturated fatty acids. Oils derived from cuphea are also a rich source of capric acid which is considered to be medium in chain length (32). Palm kernel and coconut oils are known as lauric oils because of their high content of C-12 saturated fatty acid (lauric acid). Rapeseed oil, on the other hand, has a fairly high concentration of long-chain (C-20 and C-22) fatty acids. 

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. 

Fa.ts nd Oils. Eats and oils from rendering animal and fish offal and vegetable oilseeds provide nutritional by-products used as a source of energy, unsaturated fatty acids, and palatabiHty enhancement. Eats influence the texture in finished pet foods. The use and price of the various melting point fats is deterrnined by the type and appearance of the desired finished food appearance. 

The choice of alkali was more difficult. In Leblanc s time, the alkali was generally a carbonate (C03) or hydroxide (OH) of potassium or sodium extracted from the ashes of salt-rich plants. For example, northerners made an odoriferous soft soap by burning wood and boiling its ashes with animal fat or fish oil. In Spain, Marseilles, Genoa, and Venice, hard Castile soap was made by boiling olive oil with the ashes of seaweed and shore plants. 

Materials,—The materials used in the manufacture of soap, are the various kinds of oil or fat, resin, and the alkalies, potassa and soda. All oils and fats of whatever kind, vegetal or animal, yield soaps, when treated with alkali, as will he subsequently described. Only a very limited number, however, is used in thiB manufacture and these such as may be obtained at a very low price compared with that of the others. In Great Britain palm-oil is probably consumed in greater quantity than any other, and principally in the production of hard soap for soft soaps, the various kiuds of fish-oils, the drying oils from seeds, and tallow are mostly employed. 

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