Fat, nutrition

A.H. Lichtenstein, Trans fatty acids and hydrogenated fat, Nutrition Today, 1995, 30(3), 102-107. 

When milk fat is included in the diet it can confer a number of additional health related benefits. These aspects of milk fat nutrition have recently been reviewed in some detail (Parodi, 2004) and are summarized briefly below ... 

CFSAN-FDA, Questions and answers about Trans fat nutritional labeling. CFSAN Office of Nutritional Products, Labeling and Dietary Supplements, U.S. Food and Drug Administration, Washington, DC, Last updated June 24, 2004. 

Most aspects t>f carbohydrate nutrition are simpler than those of other nutrients, (For example, fat nutrition is complicated by the fact that the metabolism of fats requires bile salts to maintain solubility during digestion and lipoproteins and albumin during distribution in the body.) On the other hand, the nutrition of the carbohydrates that take the form of dietary fibers is very complicated. This complexity . > due to the fact that they arc metabolized by enzymes of the gut microflora. 

Many medicinal agents which have an unpalatable taste or texture can be made more acceptable for oral administration when formulated as emiflsions. Mineral-oil-based laxatives, oil soluble vitamins and high-fat nutritive preparations are frequently administered in the form of o/w emulsions. It has been shown that in some cases the absorption of drugs may be enhanced if formrJated as emulsions. Emulsions (o/w) have also been used for the intravenous administration of lipid nutrients. Radiopaque emulsions have been used as diagnostic agents in X-ray examinations. 

In general nuts and seed (except coconut and palm) contain the most polyunsaturated oils in the diet. The American Heart Association recommends that the total caloric content of the diet be restricted to 30% and that not more than 10% of the calories be from saturated fats. Nutritionally, many of the most suitable items in the diet come from nuts and seed. 

Keywords coconut oil, saturated fats, nutritional benefits, cholesterol... 

Arcon S Crodatem L emulsifier, fats nutritional powder drink bases... 

The simplest nutritional role of fats in the diet is that of energy supply. There are differences between members of the same class of food materials, but the accepted convention attributes a value of 9 kcal (37.7 kJ) of energy per gram of fat, and 4 kcal (16.7 kJ) of energy per gram of all carbohydrates and proteins. This is a serious consideration in generating weight loss diets. 

The unsaturated fatty acids, linoleic [60-33-3] and linolenic [463-40-17, contain two and three double bonds and are considered beneficial components of the diet. The double bond is an essential ingredient for human nutrition when it is in the correct position on the fat molecule. Humans are unable to insert the double bond at the omega-3 and -6 position. Therefore, fatty acids containing double bonds at these positions are essential in the diet, including linoleic and linolenic acids. They are accordingly described as essential fatty acids (EFA) (23). 

With the extensive knowledge available in oil chemistry, development of designer fats and oils is possible (34). This is of special interest to nutritionists who see the possibiUties for stmcturaHy designed fats to meet developing knowledge in clinical nutrition and food product development. 

Ingredients used in pet foods are usually high in nutritional quaHty but generally not desirable as human foods primarily because they do not conform to human taste or processing expectations. By-products such as rendered proteins and fat converted into pet foods may have a derivation unappealing to humans, yet after processing may actually be more free of microorganisms and toxins than foods consumed by humans. 

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. 

Plants, in contrast to animals, have the ability to convert carbon dioxide from the atmosphere and inorganic components of the earth direcdy into high energy carbohydrates (qv), fats, and proteins (qv). These plant materials are absolutely essential to human nutrition as well as to the nutrition of other animal species. Thus consumption of plant matter, either directly or through a food chain, is essential to animal life and humans are totally dependent on agricultural endeavors, ie, the culture and harvesting of plant matter. 

Spices and herbs can play an important indirect role in good nutrition. They are not high in nutrient values, but they help to increase the appeal and satisfaction of foods that are highly nutritious. Spices do contain fat, protein and carbohydrates, electrolytic minerals, iron and B vitamins, and others, but even the highest calorie spice, poppy seeds, contains only two to three calories per serving in normal use (12). 

Most bulk food ingredients, eg, flour, fats and oils, and nutritive sweeteners (qv) such as sugar (qv), are excluded from the food additive category. In a few cases, substances that are used in relatively large quantities, eg, dietary fiber (qv) and bulking agents, are included herein because these have been the focus of market and technology developments. 

In the United States, additional ramifications maybe expected from FDA s announcement of final regulations for new food labeling requirements under the directive of the Nutrition Labeling and Education Act of 1990 (2). Among other things, these regulations limit health claims that can be made on food labels. They also require new information on nutrient content, and limit the use of descriptors such as low and free in association with calories, fat levels, and other food product characteristics. 

This article discusses several aspects of processed meat products including (/) health and safety concerns (2) meat processing ingredients, procedures, and machinery (J) ha2ard analysis critical control point (4) fat reduction in meat products (5) sous-vide processing and (6) nutritional labeling. 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

Protein Content. The protein content of milk can be determined using a variety of methods including gasometric, Kjeldahl, titration, colorimetric, and optical procedures (see Proteins). Because most of the techniques are too cumbersome for routine use in a dairy plant, payment for milk has seldom been made on the basis of its protein content. Dye-binding tests have been appHed to milk for determination of its protein content these are relatively simple to perform and can be carried out in dairy plant laboratories. More emphasis will be given to assessing the nutritional value of milk, and the dependence on fat content as a basis for payment will most likely change. 

Nutritional Value of Milk Products. Milk is considered one of the principal sources of nutrition for humans. Some people are intolerant to one or more components of milk so must avoid the product or consume a treated product. One example is intolerance to lactose in milk. Fluid milk is available in which the lactose has been treated to make it more digestible. The consumption of milk fat, either in fluid milk or in products derived from milk, has decreased markedly in the 1990s. Whole milk sales decreased 12% between 1985 and 1988, whereas the sales of low fat milk increased 165%, and skimmed milk sales increased 48% (35). Nutritionists have recommended that fat consumed provide no more than 30 calories, and that consumption of calories be reduced. Generally, a daily diet of 2000—3000 cal/d is needed depending on many variables, such as gender, type of work, age, body responses, exercise, etc. Further, there is concern about cholesterol [57-88-5] and density of fat consumed. Complete information on the nutritive value of milk and milk products is provided on product labels (36) (see also Table 4). 

A recent trend in the baking industry is to produce bakery foods with either no or reduced fat, to achieve perceived nutritional benefits (25). The functions of fat are achieved, to a degree, with materials such as maltodextrins and modified starches in combination with gums and emulsifiers (see Fat replacers). 

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