fatty acid

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fatty acid,

any of the organic carboxylic acids present in fats and oilsfats and oils,
group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures.
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 as esters of glycerolglycerol,
 glycerin,
 glycerine,
or 1,2,3-propanetriol
, CH2OHCHOHCH2OH, colorless, odorless, sweet-tasting, syrupy liquid. Glycerol is a trihydric alcohol. It melts at 17.
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. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e., each carbon atom is connected to its carbon atom neighbors by single bonds; and some fatty acids are unsaturated, i.e., contain at least one carbon-carbon double bond (see chemical bondchemical bond,
mechanism whereby atoms combine to form molecules. There is a chemical bond between two atoms or groups of atoms when the forces acting between them are strong enough to lead to the formation of an aggregate with sufficient stability to be regarded as an
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). When fats and oils are hydrolyzed with an alkali, the fatty acids are liberated as their metal salts; these salts are soaps. Butyric acidbutyric acid
or butanoic acid
, CH3CH2CH2CO2H, viscous, foul-smelling, liquid carboxylic acid; m.p. about −5°C;; b.p. 163.5°C;. It is miscible with water, ethanol, and ether.
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 is a fatty acid found in butter.

fatty acid

[¦fad·ē ′as·əd]
(organic chemistry)
An organic monobasic acid of the general formula Cn H2 n + 1COOH derived from the saturated series of aliphatic hydrocarbons; examples are palmitic acid, stearic acid, and oleic acid; used as a lubricant in cosmetics and nutrition, and for soaps and detergents.

fatty acid

1. any of a class of aliphatic carboxylic acids, such as palmitic acid, stearic acid, and oleic acid, that form part of a lipid molecule
2. another name for carboxylic acid esp a naturally occurring one
References in periodicals archive ?
Kohlmeier, "Trans-fatty acids and breast cancer," Food and Chemical Toxicology, vol.
Other public health measures that coincided with the restrictions on trans-fatty acids, such as bans on smoking in parks, beaches and pedestrian walkways, could also have affected rates of cardiovascular events, but the researchers remain convinced that trans-fatty acid restriction is an important factor.
16:1n-7 trans (transpalmitoleic acid) and 18:1n-7 (vaccenic acid) levels have been directly correlated with the number of full-fat dairy servings in one investigation [42], while another investigation found no significant change in plasma trans-fatty acids and fatty acid levels in general with increased dairy food intake [43].
Kwon, "Effect of trans-fatty acids on lipid metabolism: Mechanisms for their adverse health effects," Food Reviews International, vol.
Reported amount and percent reduction of trans-fatty acids (TFA) in selected products of companies that responded to the survey, Latin America and the Caribbean, 2009 Respondent company TFA content Percent and type of product in 2009 reduction (number of products or brands) (g/100 g of fat) since 2006 PepsiCo: Mexico and the Caribbean Chips (2) 0 0 Cookies and crackers (1) 0-0.3 100 PepsiCo: North America Cookies and crackers (1) 11-28 0 McDonalds: Brazil Fries (1) 0 100 ABIA (industry association) Spices and seasonings (71) 11.5 N/A (a) Soups (21) 5.98 82 (b) Ready meals (4) 0.65 75-100 (b) Oils and fats (6) 4.23 25-92 (b) Meat products (5) 0.68 80-96 (b) Breakfast cereals (7) 0 100 (b) Chocolates (10) 0.56 N/A Drinks (1) 0.1 N/A Fortified foods (4) 0 N/A (a) N/A: not applicable.
But it is important to control the overall fat intake in the diet - as well as reducing the intake of specific types of fat such as saturated fats and trans-fatty acids. Dr Wayne Anderson, chief specialist of food science with the FSAI, said: "Public awareness of trans-fat in foods has been increasing over the past few years amid scientific evidence that they have very unfavourable effects on blood cholesterol levels.
The investigators also looked at intake of n-3 and n-6 polyunsaturated fatty acids and trans-fatty acids, and found no associations with gestational hypertension or preeclampsia.
In particular, its soft texture and lack of rancidity means it can be used as a healthier alternative to hydrogenated palm fat which can contain high levels of harmful trans-fatty acids.
Trans-fatty acids have extremely harmful effects on skin health and appearance.
Soybean oil with a high linolenic acid content requires hydrogenation, which causes an increase in trans-fatty acids. To eliminate the increase in this undesirable trait, composition research is trying to develop a soybean variety that is low in linolenic acid.
Ideally, you would limit saturated fat (found in animal products) to less than seven percent of your daily calories, dietary cholesterol (also high in animal products) to less than 200 mg/day, and limit your intake of trans-fatty acids, a fat produced when oil is turned into solid fat through a chemical process called hydrogenation.
Natreon canola and high-oleic sunflower oils from Dow AgroSciences and Mycogen Seeds can meet the functional needs of food companies while providing a healthy solution to the trans-fatty acids associated with partially hydrogenated vegetable oils.

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