What are the components of edible fats?

Edible fats are complex mixture of triglycerides and small amounts of other substances. Triglycerides are esters of glycerol and three fatty acid molecules. Fatty acids may contain different numbers of carbon atoms and may have different degrees and unsaturation and branching. Triglycerides are also called triacylglycerols.

Edible fats occur naturally or are derived through processing and storage of fats.

The natural fats are naturally made up mostly of mixed triglycerides with only trace amounts of mono- and diglycerides and little or no free fatty acids.  The exact composition of natural fats can’t be pinpointed, because they are dependent on factors such as growing conditions, plant/animal breeding, and processing.

In contrast, processed fats may contain up to 20% of mono- and diglycerides.  Successful production of processed fats products relies on the manipulation of the fat blend to produce suitable physical properties and prevent undesirable changes during and after processing.

The other substances associated with natural fats include the flowing:
*Phospholipids
*Sterols
*Fat-soluble vitamins
*Pigments
*Hydrocarbon
*Oxidation products
*Trace Minerals
*Water
What are the components of edible fats?

Glucose tolerance factor

Glucose tolerance factor (GTF) is an essential dietary component that potentiates the action of insulin and thereby functions in regulating protein, fat and carbohydrate metabolism.

It is complex hormone-like containing trivalent chromium, nicotinic acid (niacin) and amino acids (cysteine, cystine, glycine, glutamic acid).

Chromium is an essential nutrient for humans because it is part of the glucose tolerance factor, which is termed the biologically active chromium. The GTF potentiates the effect of insulin and has a positive effect on Diabetes mellitus type II. ‘Glucose tolerance’ refers to the ability of glucose to be taken up by cells. With impaired glucose tolerance, cellular uptake of glucose is subnormal and blood glucose levels are elevated (hyperglycemia), as in the disease diabetes.

Glucose tolerance factor is release into the blood – from perhaps liver, kidney or other tissues which store chromium – wherever there is marked increase in the blood livers of sugar (glucose) and/or insulin. Together with GTF, insulin promotes the cellular uptake of glucose and of amino acids and the increased synthesis of fat and protein, GTF factor apparently enhances the effects of insulin; it is inactive unless insulin is present.

The most abundant and naturally occurring form of GTF is found in Brewer’s yeast.
Glucose tolerance factor

Sensory evaluation

Measuring the sensory properties and determining the importance of these properties as a basis for predicting acceptance by the consumer represent major accomplishments for sensory evaluation.

Sensory evaluation has been defined as a scientific method used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing.

It can be divided into two categories of testing: objective and subjective. In objective testing, the sensory attributes of a product are evaluated by a selected or trained panel.

The attributes of a food item are typically perceived in the following order:
*Appearance
*Odor/aroma/fragrance
*Consistency and texture
*Flavor (aromatics, chemical feelings, taste)

Sensory evaluation comprises a set of techniques for accurate measurement of human responses to foods and minimizes the potentially biasing effects of brand identity and other information influences on consumer perception.

The major components of sensory evaluation are:
*The human sense organs’
*Methods of sensory evaluation
*The laboratory
*Data analysis and interpretation
Sensory evaluation

Flavor profile

Flavor includes components such as sweetness, acidity, astringency, bitterness, aroma and off-flavors.

Flavor is governed mostly by sweetness and sourness that is perceived on the tongue in the parts per hundred ranges and is the component that receives the most attention.

The Flavor Profile Method was introduced by Arthur D. Little., in 1949 and is the only formal qualitative procedure. The analysis is a way of completely describing all the flavor components of a material.

It is based on the idea that flavor consists of identifiable taste, odor and chemical feeling factors plus an underlying complex of sensory impression not separately identifiable.

The following are the key component of the flavor profile:
*Overall impression of aroma and flavor called amplitude
*Identification of perceptible aroma and flavor notes
*Intensity of each character note
*Order in which these character notes are perceived, called order of appearance
*Aftertaste
Flavor profile

Food texture and rheology

Texture of foods is a highly subjective human experience with foods during their consumption.

Evaluation of texture involves measuring the response of a food when it is subjected to forces such as cutting, shearing, chewing, compressing or stretching.

Food texture may be divided into two components: first, perceived texture via human sense and second rheology.  Rheology is a branched of physics which deals with the science of deformation and flow of matter or in other words, reaction of a food when a force is applied to it.

The science of rheology also can be applied to any products and in fact was developed by scientists studying printing inks, plastics, rubber and similar materials.

In the case of food materials, their rheological behaviors is directly associated with their textural qualities.

For example, estimate fruit firmness on the basis of the deformation resulting from physical pressure applied by hand and fingers.

However rheology is not the only component of the texture perception of liquid foods. Many texture notes such as the feeling of fracture, particle size and shape, juiciness and oiliness are unrelated to rheology.
Food texture and rheology

Amino Acids Function in Our Body

Amino Acids Function in Our Body
Glycine
Glycine is utilized by the liver to detoxify certain components of foods, such as benzoic acid. It may also be involved in the synthesis of several body components, such as bile acids. Glutamic acid may act as a source material for the synthesis of other amino acids.

Histidine
Histidine is needed for growth and for repair of human tissues and is converted to a substance that stimulates the secretion of hydrochloric acid in the stomach to facilitate gastric function.

Proline and hydrioxyproline
Proline and hydrioxyproline contain a structure found in hemoglobin (blood pigment) and in the cytochromes (compound essential for oxidation and reduction reactions in the body).

Arginine
Arginine is required for the detoxification of ammonia and amine resulting in the production of urea. It is often classified as nonessential because it can be synthesized from other amino acids in the body although, too often, in insufficient amounts.

Phenylalanine and tyrosine
Phenylalanine and tyrosine are used by the body to make the hormones adrenaline and thyroxine and are also involved in the formation of melanin, a pigment present in the skin, hair and part of the eye.

Tryptophan
Tryptophan is an amino acid from which a substance involved in the constriction of blood vessel is formed, and is present in components of blood involved in clotting.

Cystine, cysteine and methionine
Cystine, cysteine and methionine are source of a part of the structure of insulin and the keratin of hair and are involved with oxidation-reduction reactions in the body.

While protein eaten in excess of that required for growth or cellular repair may be utilized as a source of energy, it is not considered that they are efficiently utilized for this purpose.
Amino Acids Function in Our Body

Food and diet

Food is the main tool for balancing the hormones and chemicals in the body and brain. Once food is broken down into glucose, amino acids and fatty acids, it travels through the bloodstream and feeds all the areas of the body.

It creates all the chemicals that control every system of the body. Food creates a positive or negative hormonal adjustment that lasts for up to six hours. Each meal readjusts the body chemicals.

The function of food is to keep us alive and healthy. The foods we eat derived from plants and animals. Foods are a complex mixture of many different chemical components. Food is that which nourishes the body.

Food components vary with the growth, maturation, harvesting or slaughtering, storage and handling of plant and animal parts used as food.

A balanced diet consists of adequate uncontaminated water, safe protein sources, starches (carbohydrates) fats, vitamins, minerals, and trace minerals.

A balanced diet consists of different types of food items includes a variety of foods.

The major aim is to ensure that all nutrient are supplied.
The problem with the modern food supply is that real food is transformed into processed chemicals, which effect the body’s biochemistry.

Meats are domesticated and filled with hormones, additives and antibiotics.

Grains and vegetables are contaminated with pesticides and sprayed with antibiotics.

Everyone needs safe water and food. It is time to learn to make the best food choices to control individual body chemistry.
Food and Diet