Sierra Acai Company
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Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
08-SEPTEMBER-2008 09:13:22 - Interesterified fat Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Omega fatty acids: ω-3 ω-6 ω-9 Saturated fat Interesterified fat See also Fatty acid Essential fatty acid Food portal Interesterified fats are oils that have been chemically modified e.g., turning soybean oil into interesterified soybean oil. This is done in order to make them more solid, less liable to go rancid and more stable for applications such as deep frying. The interesterification process is used as an alternative to partial hydrogenation, which results in trans fats. However, research indicates that interesterified fats may pose health risks, some greater in magnitude than trans fats1. Contents 1 Chemistry 2 Health effects 3 References 4 See also Chemistry In a polyunsaturated fat, one or more polyunsaturated fatty acids PUFA are esterified to a glycerol backbone. Interesterification is used to replace the PUFA with a saturated fatty acid, typically stearic acid. The process can be applied to natural oils or fats, or hydrogenated or fractionated oils. It can be induced by chemicals or enzymatic catalysts. The interesterified fats can be separated through controlled crystalization.2 Interesterification does not introduce trans fatty acids. However, the resulting fat can be subtly different from natural oils. A triglyceride with a PUFA linolenic acid at the sn-2 position which is replaced by a saturated fatty acid stearic acid via interesterification. A triglyceride with a PUFA linolenic acid at the sn-2 position which is replaced by a saturated fatty acid stearic acid via interesterification. In polyunsaturated fats, the PUFA is commonly found at the middle position sn2 on the glycerol. Stearic acid is not usually found at sn2 in vegetable oils used in the human diet.3 Health effects Research has raised concern about some types of interesterified fats, suggesting that replacing a polyunsaturated fatty-acid molecule in vegetable oil with stearic acid might pose problems if the stearic acid is placed in the middle fatty-acid position of the triglyceride, since it is not as easily metabolized.3 Other, early research shows that highly-saturated interesterified fats may raise blood sugar levels even more than trans fats.4 1 References ^ a b New Fat, Same Old Problem With An Added Twist? Replacement For Trans Fat Raises Blood Sugar In Humans, Science Daily January 18, 2007. Retrieved on 2007-02-05. ^ Kellens, Marc 2000. Interesterification Process Conditions. Retrieved on 2007-01-29. ^ a b Shelley Wood 2007-01-19. Risks in New Fat May Be Similar to Trans Fat. Retrieved on 2007-01-19. ^ Sundram K, Karupaiah T, Hayes K. 2007. Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and plasma glucose relative to palm olein in humans.. Nutr Metab 4: 3. doi:10.1186/1743-7075-4-3. Retrieved on 2007-01-19. See also Transesterification Retrieved from http://en..org/wiki/Interesterified_fat Categories: Lipids | Nutrition Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Português This page was last modified on 24 August 2008, at 00:34
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So many of us do not eat a balanced diet, get enough sleep, have too much stress, or are impacted with toxins and pollutants. Drinking 2 ounces of MonaVie twice a day will help your body detoxify as well as build your immune system. Its the smartest thing you can do for yourself, so start today. Buying MonaVie through our company guarantees you support 7 days a week and, if you would like to share MonaVie with your family and friends we will guide you from start to finish.
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