Marine fats

Fats of animal origin were the first to be used for edible purposes. Although in recent years the volume of these fats produced has stayed approximately constant (or increased only slightly), the demand for them for edible purposes has in most cases decreased—due at least in part to perceived or potential health problems. This is because all fats of animal origin contain cholesterol as the major sterol, a constituent that is normally considered to be of negative value in the diet and because, with the exception of most marine fats, they are high in saturated fatty acids, which is also seen as a negative attribute. 

Determining the absence of any animal (including marine) fats... 

Animal and marine fats provide approximately 2.5 times more calories per unit dry... 

The sterol content of some fats and oils is given in Table 2-20. Cholesterol is the main sterol of animal, fish, and marine fats and oils. 

The lipophilic fraction of the emulsifier is provided from natural oils and fats. Whilst the industry was historically founded on animal or marine fats and oils, a clear trend towards pure vegetable based products has developed. The majority of food emulsifiers are now based upon oils such as soya bean, palm or sunflower. 

Animal and marine fats and oils including grease and tallow 2077... 

For decades, up to about 1950, it was thought that marine fats were species-specific (Lovern, 1942 Hilditch and Williams, 1964). The advent of gas-liquid chromatography (GLC) and the pioneering analysis of menhaden (Brevoortia tyrannis) oil by Farquhar et al. (1959) slowly opened the way to the view that the fatty acid compositions of the triglyceride... 

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