Palmitic acid is the most widespread fatty acid in the world and plays an important role in biology and in our body. Edmond Frémy discovered this particular fatty acid in 1840, in saponified palm oil, which is an edible oil from the fruit of oil palms growing in tropical areas. In these regions palm oil has been consumed as a source of fat… Read more »
The omega-3 ingredients market is set to expand, thanks to the essential fatty acids health-giving properties and new production technologies which allow omega-3 fatty oils to be added to an expanding number of foods and beverages, says the US market research company Packaged Facts.
Made from canola and sunflower seeds, the oils are said to have a ‘unique’ combination of high oleic and low linolenic fatty acids that delivers the benefits without oil performance or food taste.
The European Food Safety Authority has issued a positive safety opinion on sucrose esters produced by reacting sucrose and vinyl esters of fatty acids, which could open up new possibilities for improving the solubility of flavourings in drinks. Sucrose esters of fatty acids are already permitted in the EU, after being assessed in 1992 and assigned the E-number E473. The… Read more »
All fats are made of various mixtures of saturated and unsaturated (monounsaturated and polyunsaturated) fatty acids. All fatty acids are composed of chains of carbon, hydrogen, and oxygen atoms. Fatty acids are named and numbered based on how their carbon, hydrogen, and oxygen atoms are arranged. “Omega-3”, “Omega-6”, and “Omega-9” are actually chains of unsaturated fatty acids categorized based on… Read more »