Food products fatty acids effect

The consumer generally believes that you only know what you are eating if you prepare the food yourself. However, this is by no means the case. Many new reaction products arise during food preparation. Fatty acids oxidize, proteins fall apart and the fragments react with fat oxidation products, vitamins oxidize to form new compounds, etcetera. The effects on health of most of these new reaction products are largely unknown. The duration of exposure to these new compounds is long, even an entire lifetime. 

Homstein and Crowe 18) and others (79-27) suggested that, while the fat portion of muscle foods from different species contributes to the unique flavor that characterizes the meat from these species, the lean portion of meat contributes to the basic meaty flavor thought to be identical in beef, pork, and lamb. The major differences in flavor between pork and lamb result from differences in a number of short chain unsaturated fatty acids that are not present in beef. Even though more than 600 volatile compounds have been identified from cooked beef, not one single compound has been identified to date that can be attributed to the aroma of "cooked beef." Therefore, a thorough understanding of the effect of storage on beef flavor and on lipid volatile production would be helpful to maintain or expand that portion of the beef market. 

Sorbic acid and its potassium and sodium salts are effective against molds, but less effective against bacteria. These compounds may be incorporated directly into the food product, but they are frequently applied by spraying, dipping, or coating. The compounds are effective up to a pH of about 6.5. This is higher than propionates and sodium benzoate, but not so high as the parabens. Metabolism in humans parallels that of other fatty acids... 

Caldironi, H.A. and Bazan, N.G. 1982. Effect of antioxidants on malonaldehyde production and fatty acid composition in pieces of bovine muscle and adipose tissue stored fresh and frozen. J. Food Sci. 47 1329-1332, 1337. 

The reductionist approach of isolating dairy product components including calcium, CLA, and trans-fatty acids in dietary interventions trials often yields inconclusive results. It is therefore highly plausible that dairy products exert maximum health benefits when consumed in their natural form. Because individuals do not generally consume these individual dairy components in isolation, examining the effects of these foods in their whole forms should be encouraged. 

Fascia (the tissue that encases muscles) advantage aside, this could be a bad idea. The argument is that since MCT is a food product made from fatty acids and glycerol it could not hurt them. Well, many things good to eat could hurt you very bad if injected into the body To be honest I have heard of no negative side effects as of yet except for the obvious loss of striations in delts and triceps, or when a vein was accidentally localized. I was of two minds on Synthol use until a year ago. 

Lipids play an important part in the development of aroma in cooked foods, such as meat, by providing a source of reactive intermediates which participate in the Maillard reaction. Phospholipids appear to be more important than triglycerides. The addition of phospholipid to aqueous amino acid + ribose mixtures leads to reductions in the concentrations of heterocyclic compounds formed in the Maillard reaction. This effect could be due to lipid oxidation products reacting with simple Maillard intermediates, such as hydrogen sulfide and ammonia, to give compounds not normally found in the Maillard reaction. The precise nature of the odoriferous products obtained from lipid - Maillard interactions is dictated by the lipid structure and may depend on the fatty acid composition and the nature of any polar group attached to the lipid. 

Generally the inclusion reaction is described to take place in a thermal gradient ranging from 90°C to room temperature. The complexes formed are often insoluble and can be separated as precipitates (21, 22). Inclusion complexes such as these often form under normal food processing conditions. The complexing of free starch due to the addition of fatty acid derivatives during production to potato flakes for instant mashed potatoes is a case in point. In this case the desired effect is related to taste due to a perceptible change in texture. 

The saponifiable portion of the fatty oil accounts for about 90% of the total fixed oil and is characterized by a very high content of octadecenoic acids. Petroselinic and oleic acid occur at similar levels and jointly comprise 74-85%, linoleic 7-16% and palmitic 4-8%, of the constituent fatty acids. During prolonged storage of the spice, the free fatty acid content gradually increases and this is a good indicator of the age of the material. The contents of fatty acids, sterols and total tocopherols in a deodorized oil derived from coriander seeds (yield up to 28%) are compared with those in sunflower oil and tests on the biological effects of coriander oil are reported by Mironova et al. (1991). Of the fatty acids present, total C18 1 acids (petroselinic acid + oleinic acids) constituted 80—82% and petroselinic acid alone 50—60%, and the food value was lower than that of sunflower oif. Kim et al. (1996) found the production of petroselinic acid from cell suspension cultures of C. Sativum. 

---