Fatty acids saturated fats

Fatty acids consist of a hydrocarbon chain with a carboxylic acid at one end. They can be classified on the basis of the length of the hydrocarbon chain (Table 2.2) and whether there are any double bonds. Trivial names of fatty acids such as butyric, lauric, oleic and palmitic acids are in common use in the food industry. A form of short-hand is used to refer to triglycerides where POS is palmitic, oleic, stearic. If the chain length is the same an unsaturated fat will always have a lower melting point. Another classification of fats that is used is in terms of the degree of unsaturation of the fatty acids. Saturated fats are fats without any double bonds. Many animal fats are saturated, but some vegetable fats, e.g. coconut oil, are saturated also. Mono-unsaturated fats include oils like olive oil but also some partially hydrogenated fats. Polyunsaturated fats have many double bonds and include sunflower oil. Because they are... 

Lipids or fats yield about 9 calories per gram. Fats act as carriers for fat-soluble vitamins. Dietary fat improves palatability and provides satiety. Two common types of fats significant in health are saturated and unsaturated fatty acids. Saturated fats, primarily from animal sources, are generally solid at room temperature. These fats may cause buildup of fatty plaques in the blood and contribute to blood clots. 

RNA (ribonucleic acid) Long chainlike molecules that occur throughout cells and take part in the construction of proteins, salt An ionic compoimd that usually remains dissolved in a solution after an acid-base reaction has occurred, salt bridge An inverted, U-shaped tube containing a strong electrolyte completes the circuit in an electrochemical cell by allowing the flow of ions between the two half-cells, saturated fat A triglyceride composed of saturated fatty acids. Saturated fat tends to be solid at room temperature, saturated hydrocarbon A hydrocarbon that contains no double or triple bonds between the carbon atoms, saturated solution A solution that holds the maximum amoimt of solute imder the solution conditions. If additional solute is added to a saturated solution, it wiU not dissolve, scientific law A statement that summarizes past observations and predicts future ones. Scientific laws are usually formulated from a series of related observations. 

Dairy products (see Milk and milkproducts) have been staple items of the diet for many centuries, and have long been the target for imitation. The development of nutritional guidelines emphasizing the need to reduce total dietary fat, dietary cholesterol [57-88-5] C2yH4 0, and saturated fatty acids (see Fats and fatty oils Fat substitutes), has increased the interest in imitation dairy foods. However, with the exception of butter and cream the market penetration of dairy substitutes has been limited. 

Ci8 unsaturated), and only relatively small amounts of saturated fatty acids. Animal fats have a much higher proportion of saturated fatty acid derivatives, but they still contain a substantial level of unsaturated fatty acids. The fatty acid analysis of butterfat, for example, shows it contains about 28% oleic acid. 

Fats are esters of glycerol and fatty acids. Liquid fats are often called oils. Whether a fat is solid or liquid depends on the nature of the fatty acids. Solid animal fats contain mostly saturated fatty acids, while vegetable oils contain high amounts of unsaturated fatty acids. To avoid arteriosclerosis, hardening of the arteries, diets which are low in saturated fatty acids as well as in cholesterol are recommended. 

Hydrolysis of a fat or an oil gives a mixture of the salts of straight-chain fatty acids. Animal fats contain primarily saturated fatty acids, while most vegetable oils are polyunsaturated. 

As regards fat labeling, the nutrition panel must include total fat, calories from fat, saturated fat, and cholesterol. Declaration of polyunsaturated or monounsatu-rated fat content are mandatory only if the other is declared or if a claim about fatty acids or cholesterol is made, unless the product meets the criteria for a fat-free claim. All fat amounts are expressed to the nearest 0.5-g increment below 5 g, to the nearest gram above 5 g, and as zero if a serving contains less than 0.5 g. Saturated fat includes all fatty acids that do not contain a double bond. Polyunsaturated fat includes only cis, cri-methylene-interrupted fatty acids, and monounsaturated fat is defined as cis-monounsaturated fatty acids. Saturated, polyunsaturated, or monounsaturated fat is declared as weight of the fatty acids, while fat is expressed as the weight of triglyceride based on the total amount of lipid fatty acids. 

Energy booster Milk Specialities Co. Relatively saturated free long-chain fatty acids—prilled fat 98-99... 

Figure 23.15 Most mixtures of triglycerides from plant sources are liquids because the triglycerides contain unsaturated fatty acids. Animal fats contain a larger proportion of saturated fatty acids. They are usually solids at room temperature. 

The three R groups can be the same or different groups within the same fat or oil, and they can be saturated or unsaturated. The most common fatty acids in fats and oils are listed in Table 15.2. 

Fats and oils differ according to the structures of their fatty acid. While fats are made of saturated acids, oils are esters of unsaturated fatty acids. As we know from... 

The most abundant saturated fatty acids in fats and oils are lauric, myristic, palmitic, and stearic acids (see Table 19.7). The most abundant unsaturated acids in fats and oils contain 18 carbon atoms and have one, two, or three carbon-carbon double bonds. Their formulas are... 

The most common saturated fatty acids in fats are the following ... 

Palmitic acid and oleic acid are important constituents of most fats the triglycerides often contain one residue of each, with the third position, occupied by one of the other fatty acids. The unsaturated fatty acids have the cis configuration about the double bonds, causing the hydrocarbon chain to be bent. In consequence the chain cannot fit properly into a crystalline array of the saturated chains, which are most stable in the extended trans configuration, and the melting point of the fat is lowered. Fats with a high content of unsaturated fatty acids (polyunsaturated fats) are oils at room temperature. Vegetable oils are converted into solid fats... 

An overview of the occurrence of saturated fatty acids in fats and oils is given in Table 3.7. Generally, the most common fatty acid is palmitic add, which occurs in virtually aU animal and plant hpids, bound in triacylglycerols and phosphohpids. 

Fats. Energy is supplied by animal fats, which are highly digestible. Fats also supply needed fatty acids, transport fat-soluble vitamins (A, D, E, K), provide protection and insulation to the human body, and add palatability to lean meat. Highly unsaturated fats are soft and oily (as in soft pork). Generally, animal fats contain higher levels of saturated fat than vegetable oils. 

Fatty Acid Content. The fats in all of the common edible nuts, with the exception of coconuts, contain 77% or more of unsaturated fatty acids. Coconut fat contains over 90% saturated fatty acids. Table N-4 lists the unsaturated and polyunsaturated fatty acid content, as well as the content of the essential fatty acid linoleic acid, in some common nuts. 

Description. This class of surfactants essentially covers ethoxylated derivatives of lanolin (wool fat) and castor oil. Lanolin is the generic name of a wax containing a complex mixture of esters and polyesters of high-molecular-weight alcohols (aliphatic, steroid, and triterpenoid) and fatty acids (saturated, unsaturated, hydroxylated, and non-hydroxylated). The ethoxylation is carried out on fractionation products of lanolin (lower aliphatic alcohols and sterols). 

An oil derived fatty acid is chemically combined into a polymer structure. All natural fats are triglycerides [ 1 mole of glycerine -f 2 molecules of fatty acid (saturated)]. Oils are formed from unsaturated fatty acids. All saturated fatty acids contain double bonds. 

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