Dietary Fat and Human Health; a Report (1966) / Chapter Skim
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CHEMISTRY OF FOOD FATS
CHEMISTRY OF FOOD FATS
Pages 4-10
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From page 4... ...
Arachidonic acid does not occur in vegetable oils in appreciable amounts, but is synthesized from linoleic acid in the animal body and comprises about 1 percent of most animal fats. In the naturally occurring polyunsaturated fatty acids, the double bonds are not conjugated (contiguous)
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From page 5... ...
A considerable shift in fatty acid pattern can be effected, however, by incorporating unsaturated fat in the rations. Unprocessed vegetable fats are generally liquid at ordinary temperatures because of their high percentage of unsaturated fatty acids.
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From page 6... ...
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From page 7... ...
Invisible fat of both plant and animal tissues contains appreciable amounts of phospholipid, but the visible separated fats are generally poor in these lipids, except when lecithin has been deliberately added to take advantage of its emulsifying and
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From page 8... ...
Unsaponifiable constituents also are decreased during preparation of visible fats. Unsaponifiable Constituents The small amount of Unsaponifiable matter in food fats consists of sterols, fatty alcohols, hydrocarbons, pigments, glycerol ethers, and various other compounds.
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From page 9... ...
Nevertheless, these trans isomers of unsaturated fatty acids are only minor constituents of natural fats. Summer butterfat may contain 9 or 10 percent trans acids (40)
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From page 10... ...
A portion of the polyunsaturated acids escaping hydrogenation are converted to isomeric acids. Polyunsaturated fatty acids that have undergone any of the four chemical changes resulting from the partial hydrogenation process lose their essential fatty acid activity; indeed, these acids may be preferentially converted to monounsaturated acids by hydrogenation.
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