Animal Fats UNIVERSITAS, GADJAH MADA Mohammad Zainal Abidin ery, Fyfi Basic Fats eoee Fat is one of the three main macronutrients: fat, carbohydrate, & protein. Fat is a major source of energy & helps your body absorb vitamins Fat has the most calories compared to any other nutrient. Controlling fat intake is important for maintaining weight & preventing or delaying type 2 diabetes. Fats, also known as triglycerides. are esters of three fatty acid chains & the alcohol glycerol. Fats are solids at room temperature, Oil refers to a fat with unsaturated fatty acid chains that is liquid at room temperature. Fats, like other lipids, are generally insoluble in water. Locally Rooted, obaliy RespectedB Cont'd OH ~OH + 3 OH Bann =X Glyceral H ° He C-O-c ° ° HO~C Beene 5 H~C~O-C H 3 Fatty Acids Fat (triglyceride) Locally Rooted, Clobally RespectedB Lipid © A lipid is chemically defined as a substance that is insoluble in water and soluble in alcohol and chloroform. Lipids are an important component of living cells. Together with carbohydrates and proteins, lipids are the main constituents of plant and animal cells. | Cholesterol and triglycerides are lipids. Lipid is not necessarily a triglyceride. *® Glycerol is a simple sugar alcohol compound. A triglyceride is an ester derived from glycerol and three fatty acids (tri + glyceride) @ Triglycerides are the main constituent of body fat in humans and animals, as wellas vegetable fat. Locally Rooted. Globally Re:3 Pm e 9° 9 we Triglyeéride ied Locally Roated, Globally ResE Adipose tissue @ inanimals, adipose, or fatty tissue with adipose cells is the body's means o' storing fat derived from the diet and from liver metabolism. # Under stress conditions, adipose cells degrade their stored fat to supply fatty acids and also glycerol. © These metabolic activities are regulated by several hormones (e.g.. insulin. glucagon and epinephrine). titomsE Types of fats + Lameo i Wed entiaee Ged inate bake mae ak of pense Bap Cinege 3 te Otome pond seinced Mao diana ba intone wean bes i fais alee, Soe Locally Rooted. Globally RespectedRATS AND FATTY acras Strmctuee of Mixed Triglyceride. i olexununannanne elem lb litt a Leann bani naes x bs tong Etna d beak : oat rene ecg ae igo ' ve Locally Roated, Globally Res— Saturated Fats ®@ A saturated fat is a fat in which the fatty acids all have single bonds. ® A saturated fat has the maximum number of hydrogens bonded to the carbons. & therefore is ‘saturated’ with hydrogen atoms. @ Most animal fats are saturated whereas the fats of plants & fish are generally unsaturated. @ Many experts recommend a diet low in saturated fat. ® Saturated fats are popular with manufacturers of processed foods because they are less vulnerable to rancidity & are, in general, more solid at room temperature than unsaturated fats. re ee& Unsaturated Fats @ Anunsaturated fat is a fatty acid in which there is at least one double bond within the fatty acid chain. @ Where double bonds are formed, hydrogen atoms are eliminated. @ Incellular metaholism, unsaturated fat molecules contain somewhat less energy (i.e, fewer calories} than an equivalent amount of saturated fat. © The greater the degree of unsaturation ina fatty acid {i.e.. the more double bonds in the fatty acid) the more vulnerable it is to rancldity (lipid oxidation or rusting of fats). © AnGoxidants can protect unsaturated fat from lipid oxidation.— Healthy Fats - Omega-3 and Omega-6, Monounsaturated and Polyunsaturated © The main types of “healthy’ fats are: © monounsaturated (single double bond), polyunsaturated (more than one double band), © alpha-tinolenicacid (an omega-3 fatty acid) and © linoleicacid (an omega-6 fatty acid) © Omega-3 and Omega-6 fatty acids zre heart-healthy fats They are foundn fish, soybean products, Walnuts, etc. © Both of these fatty acids are needed for growth and repair but can also be used to make other fatty acids. © The omega-3 and omega-6 are fatty acids that are both polyunsaturated. ® The differenceis in where the first of the double bonds occurs. ee Localy Rooted Gti Respected piace— Cont'd Both omega-3 (w-3) and omega-6 (w-6) fatty acids are important components of cell membranes. There is increasing support for omega-3 fatty acids in protecting against fatal heart disease and it is known that they have anti-inflammaiory effects. There is also growing interest in the role of omega-3 fatty acids in the prevention of diabetes and certain types of cancer. Monounsaturated and polyunsaturated fat are considered “heart-healthy” and can help with improving cholesterol when used in place of unhealthy fats. Some sources of these fats include almonds, cashews, pecans, peanuts, pine nuts, pumpkin, sesame seeds, sunflower seeds, Olive oil and olives, vegetable oils (sunflower, safflower. corn, soybean, and cottonseed}. ___ Locally Rooted, Globally Respected§ Unhealthy Fats — Saturated Fat & Trans Fat The main types of “unhealthy” fats are saturated & trans fat. Saturated fats are primarily found in foods that come from animals, such as meat & dairy. @ Saturated fats are unhealthy because they increase LDL (“bad” cholesterol) levels in your body. Many saturated fats are “solid” fats that you can see, suchas the fat in meat. ® Other sources of saturated fats include high-fat cheese, butter. Ice cream. palm & coconut oils, etc. Trans fats or trans-unsaturated fatty acids are a type of unsaturated fats that are uncommon in nature. @ Trans fats are worse than saturated fats. Trans fat is simply liquid oils turned into solid fats during food processing. © Natural trans fats, present in very small amounts in certain animal products. are not considered harmful. Lecally Rooted. Globally RespectedB Cont'd But industrially produced artificial trans fats (manufactured by adding hydrogen to vegetable oil) have the tendency to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol clog arteries & cause hypertension, increase the risk of type-II diabetes, heart attacks & other cardiovascular diseases. Foods containing trans fat are usually labelled as “partially hydrogenated” Partially hydrogenated oil is less likely to spoil, so foods made with it have a longer shelf life. ‘Trans fats are easy to use, inexpensive to produce & lasta longtime. ‘Trans fats give foods a desirable taste & texture. These trans fats are largely found in vanaspatt oll, margarine, bakery items, & in baked & fried foods. Locally Rooterd, Globally Respected Biv_ What are trans-fatty acids? w industrially. | TEA ts said on increase ck of ; “good” very good exellent bes 4008 FATS BAD. FATS aw Fanogy ‘roi nga) bo westrr Le Animal Fats : Food, Feed, Fuel Se Local Rodden, Cok RespectedWhat are Animal Fats?: tayo Fapm.st oimablivay, Animal fata a by grote tthe mea ot aed at pete > teers Fane ta Karnes + ie Sones tana + kimetes + Aout gs (renee sem. °c + Reay Fare 7 femey + Ret tnd + Pistebats 8 in agua Locally Rested, Globally Respected Sxpical hers of Anions fas,‘Simple Production flowchart of Animal Fete (Tallow):een HEU : 4 classes of slaughter (by -) products ¥ Cat2 = not fit for buman consumption ¥ Cat 3 = derived from arumats fit for human consumption ¥ Cat 1= related to BSE |consis =10% Fat = 210% Protein {+ ash) 220% Rooted, Globally RespectedTypichl Quotity of Animal Fats (Tallow) Selected Porometers: ig ll SD) a rernsn — ?? anna Locally Rooted, Clobally Respected