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Meat products contain both saturated and unsaturated fats. Although unsaturated fats are conventionally regarded as 'healthier' than saturated fats, [6] the United States Food and Drug Administration (FDA) recommendation stated that the amount of unsaturated fat consumed should not exceed 30% of one's daily caloric intake. [7] Most foods ...
Animal fats are lipids derived from animals which are used by the animal for a multitude of functions, or can be used by humans for dietary, sanitary, and cosmetic purposes. Depending on the temperature of the fat, it can change between a solid state and a liquid state. Chemically, both fats and oils are composed of triglycerides.
In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce more saturated fats, which have desirable properties: The shelf life of fats correlates with the degree of saturation: polyunsaturated fats are prone to autoxidation whereas saturated fats, being virtually inert in air, have very long shelf lives.
Monounsaturated fats are found in animal flesh such as red meat, whole milk products, nuts, and high fat fruits such as olives and avocados. Algal oil is about 92% monounsaturated fat. Olive oil is about 75% monounsaturated fat. [10] The high oleic variety sunflower oil contains at least 70% monounsaturated fat. [11]
Vegetable shortenings were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses where solid fats were called for. Upton Sinclair 's novel The Jungle , though fictional, portrayed men falling into rendering vats and being sold as lard, which generated negative publicity.
Diglyceride, in this example with a saturated fatty acid residue (highlighted blue) and an unsaturated fatty acid residue (highlighted green). Mono- and diglycerides of fatty acids ( E 471 ) are a naturally occurring class of food additive composed of diglycerides and monoglycerides used as an emulsifier in foods such as infant formula, fresh ...
Oleic acid has 18 carbons, is found in most animal fats and olive oil, and is a cis-9-monounsaturated fatty acid. C 17 H 33 CO 2 H, IUPAC organization name (Z)-octadec-9-enoic acid, numerical representation 18:1 (9), n-9, molecular weight 282.46, melting point 13.4 °C, specific gravity 0.891. CAS Registry Number 112-80-1.
Other animal products, like pork, poultry, eggs, and seafood have mostly unsaturated fats. Industrialized baked goods may use fats with high unsaturated fat contents as well, especially those containing partially hydrogenated oils, and processed foods that are deep-fried in hydrogenated oil are high in saturated fat content. [46] [47] [48]