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Common Name Systematic Name Structural Formula Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH C4:0 Valeric acid: Pentanoic acid CH 3 (CH 2) 3 COOH C5:0 Caproic acid: Hexanoic acid CH 3 (CH 2) 4 COOH C6:0 Enanthic acid: Heptanoic acid CH 3 (CH 2) 5 COOH C7:0 Caprylic acid: Octanoic ...
The term was in common usage in the UK since the late 1990s. [ 4 ] [ 5 ] The British system was followed in the United States to enhance the existing food labelling. [ 6 ] A modified version of the GDA system was adopted by the Australian food and beverage industry in 2006 and called the 'Daily Intake Guide'.
A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone, and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.
Swapping out saturated fats for omega-6s may lower LDL (bad) cholesterol and reduce the risk of heart disease. Including both omega-3 and omega-6 fats in your diet may also lower the risk of ...
View history; Tools. Tools. move to sidebar hide. Actions Read; ... Saturated Mono-unsaturated Poly- ... * 3% is trans fats:
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
General chemical structure of food fats (triglyceride). R 1 , R 2 and R 3 are alkyl groups (approx. 20%) or alkenyl groups (approx. 80%). Olive oil is composed mainly of the mixed triglyceride esters of oleic acid , linoleic acid , palmitic acid and of other fatty acids , [ 100 ] [ 101 ] along with traces of squalene (up to 0.7%) and sterols ...
Saturated fatty acids: Not more than 11% Polyunsaturated fatty acids: 6.5% Monounsaturated fatty acids: 13% Trans fats: Not more than 2% Total fat: Not more than 35% Non-milk extrinsic sugars: Not more than 11% Intrinsic milk sugars and starch: 39% Total carbohydrates: 50% Fibre as non-starch polysaccharide: 18% [not applicable to children under 5]