Synthetic fatly acids

Synthetases Synthetic fatly acids Synthetic fiber blends Synthetic fibers... 

Synthetic, fat-tike substances Lhat arc resistant to hydrolysis by digestive enzymes. One type is a mixture of the hexa-to-octaesters of sucrose others are esterified propoxylated glycerols and dialkyl dihexadecylmalonate (DDM), which has been used in potato and tortilla chips trialkoxytricarbaliate-tricarballic acid esterified with fatty alcohols, currently under trial for use in margarine- and mayonnaise-type products. 

The most abundant fatty acids in vegetable oils and fats are palmitic acid (hexa-decanoic acid or 16 0), oleic acid ([9Z]-octadec-9-enoic acid or 18 1 cis-9), and lino-leic acid (cis, cis-9,12-octadccadicnoic acid or 18 2 cis-9 cis-12) [21], Other fatty acids are found in special oils (e.g. 80% 87% ricinoleic acid in castor oil) [23], but these oils are quite rare. Castor oil, for example, has a production rate of 610,000 tons/year compared to the top four palm oil (46 million tons/year), soya oil (40 million tons/year), rapeseed oil (24 million tons/year), and sunflower oil (12 million tons/ year) [24]. Further sources of fatty acids are tall oils (2 million tons/year) [25] and to a lesser degree synthetic fatty acids derived by mainly hydroformylation and hy-drocarboxylation of olefins [23], The summed fatty acid production is estimated to be 8 million tons/year (2006) [23],... 

Palmitic acid occurs naturally in all animal fats as the glyceride, palmitin, and in palm oil partly as the glyceride and partly uncombined. Palmitic acid is most conveniently obtained from olive oil after removal of oleic acid, or from Japanese beeswax. Synthetically, palmitic acid may he prepared hy heating cetyl alcohol with soda lime to 270°C or hy fusing oleic acid with potassium hydrate. 

For a long time the soaps of carboxylic acids were manufactured by saponification of natural fats, which are the esters of glycerol and various fatty acids. A large consumption of food materials promoted the development of commercially manufactured synthetic fatty acids (SFA). As shown further down, the unbranched C]0 - C20 synthetic fatty acids can be manufactured by a number of methods and are widely used in surfactant production. 

Ibid., 91 (Table LV). The German Health Office officially approved the synthetic fat as fit for human consumption, but the Nazi government suppressed the findings of certain (utmamed) university scientists which threw considerable doubt on the fat s safety. Synthetic fat always contains esters of hranched-chain fatty acids some of which are toxic (see p. 94). C. C. Hall, Oils and Waxes from Coal, Chemical Age, 55 (9 November 1946) 569-570. 

For all feed materials with high fat content (oils and fats), the EEd, Ed and OMd were assumed to be 85%, both in the growing pig and the adult sow. This value is the same as the average of the literature values and does not take into account the potential (but unlikely) differences in digestibility associated with the degree of fatty acid unsaturation. However, it cannot be used for products rich in free fatty acids (e.g.acid oils) for which the EEd (and the Ed) are much lower. Finally, the Ed of synthetic amino acids was fixed at 100% and the DE value was therefore considered to be the same as the gross energy concentration of the pure amino acid. 

Again, by reference to Fig. 8, it is noted that linolenic acid increases lesion incidence. This has also been shown directly by experiments where 18 3 was removed from synthetic fat rnixtures high in 22 1 (Table XXIX). With the removal of 18 3 the lesion incidence did not change but the severity of the lesions decreased markedly (McCutcheon et al., 1976). In agreement with this. Vies et al. (1978) was able to show that the severity of myocardial necrosis in Sprague-Dawley rats fed linseed oil rich in 18 3 for 53 weeks was significantly increased over that obtained by feeding sunflower oil, but still below that obtained with a LEAR oil cv. Primor (Fig. 1). 

Triglycerides are normally not produced synthetically except when defined stmetures are desired (- glycerides). An other exeeption was the produe-tion of fats during the 2nd world war in Germany, where synthetic fatty acids (paraffin oxidation) and glycerol (fermentation) were esterified to yield fat for edible purposes. 

Carboxylic acids having 6—24 carbon atoms are commonly known as fatty acids. Shorter-chain acids, such as formic, acetic, and propionic acid, are not classified as fatty acids and are produced synthetically from petroleum sources (see Acetic acid Formic acid and derivatives Oxo process). Fatty acids are produced primarily from natural fats and oils through a series of unit operations. Clay bleaching and acid washing are sometimes also included with the above operations in the manufacture of fatty acids for the removal of impurities prior to subsequent processing. 

Primary alcohols are produced either by the catalytic hydrogenation of methyl esters or by fatty acids derived from oils and fats, e.g., coconut oil (C12-C14) or tallow (Cl6-C18), or from synthetic sources. Alcohols manufactured from natural oils and fats and from the Ziegler-type processes produce even-numbered chain length primary alcohols. 

The most common natural antioxidants are tocopherols, ascorbic acid and P-carotene (more often synthetic nature-identical compounds than natural products). Their changes were studied in detail in model systems, fats and oils, but experimental evidence is mainly lacking on more complicated systems, such as natural foods and ready dishes. Still less is known on different antioxidants from spices and from essential oils. These data will probably be obtained gradually. Very little is known about synergism of antioxidants in food products other than edible fats and oils or their regeneration from the respective free radicals and quinones. In mixtures, some antioxidants are preferentially destroyed and others are saved. Some data have already been published, but these complex changes should be studied in more detail. 

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