OILS AND FATS CONTENT

All oils and fats are a mixture of saturated and unsaturated fatty acids. Although the term ‘oils’ and ‘fats’ are often used interchangeably, they are usually used to distinguish triglycerides in the liquid state at ambient temperatures (oils) from those in the solid state (fats).

They are commonly of vegetable origin (e.g. palm oil, rapeseed oil, soya bean oil, olive oil, cocoa butter, etc…) or animal origin (e.g. pork lard, beef tallow, fish oils) as well as from animal milk fats.

Fatty acids can be grouped into two main types:

a) Saturated fats

Certain fatty acids are already ‘naturally saturated’ in that they cannot be made ‘harder’ than they are in nature. As previously noted, the levels of saturates is generally higher in those fats which are solid at ambient temperatures.

Saturated fatty acids are extremely stable i.e. they do not easily become rancid, meaning they have good keeping properties (shelf life). However, Government recommendations advise consumers to limit their intake of saturated fats as they can increase blood cholesterol levels, one of the major factors in heart disease. Besides, this type of fatty acid can also make excellent biodiesel.

The most common source of saturates are Palm Oil.

b) Unsaturated fats

1. Monounsaturated Fatty Acids

Fatty acids in this category have what is known as one double bond in their chemical make-up. They are relatively stable to oxidation and the development of rancidity and are now considered, in nutritional terms, as being the best type of fat to eat. The most common source of monounsaturates are Olive Oil and Rapeseed Oil.

2. Polyunsaturated Fatty Acids

Polyunsaturated fatty acids contain two or more double bonds in their chemical make-up. They are least stable fatty acids to oxidation and as such are best used in cold applications. The most common source of polyunsaturates is Sunflower seed oil and Soybean Oil.

3. Trans Fatty Acids

Trans fatty acids typically come from two sources, hydrogenated vegetable oils and animal fats. Recent scientific research suggests trans fats, although consumed in relatively small proportions, should be avoided due to their negative affect on blood cholesterol levels. However, they are thought to be bad for your health, they have no ill effect on the biodiesel reaction.

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