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According to a 2009 review by the American Heart Association, instead of avoiding ω-6 fats, the ω-6:ω-3 ratio should be decreased by consuming more ω-3 fats. The conversion rate of linoleic acid (LA) into arachidonic acid is very low with a diet high in linolenic acid. [11] The maximum ω-6:ω-3 ratio allowed in dog food by the AAFCO is 30: ...
Example of saponification reaction of a triglyceride molecule (left) with potassium hydroxide (KOH) yielding glycerol (purple) and salts of fatty acids ().. Saponification value or saponification number (SV or SN) represents the number of milligrams of potassium hydroxide (KOH) or sodium hydroxide (NaOH) required to saponify one gram of fat under the conditions specified.
Thus, the higher the iodine value, the more unsaturations are present in the fat. [1] It can be seen from the table that coconut oil is very saturated, which means it is good for making soap. On the other hand, linseed oil is highly unsaturated, which makes it a drying oil, well suited for making oil paints.
The dry matter of food includes carbohydrates, fats, proteins, vitamins, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin). Carbohydrates, fats, and proteins, which provide the energy in foods (measured in kilocalories or kilojoules), make up ninety percent of the dry weight of a diet. [1]
The position of the carbon-carbon double bonds in carboxylic acid chains in fats is designated by Greek letters. [1] The carbon atom closest to the carboxyl group is the alpha carbon, the next carbon is the beta carbon and so on.
Chart of milk products and production relationships, including milk. The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk ...
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A combination of water-soluble and fat-soluble antioxidants is ideal, usually in the ratio of fat to water. In addition, rancidification can be decreased by storing fats and oils in a cool, dark place with little exposure to oxygen or free radicals, since heat and light accelerate the rate of reaction of fats with oxygen.