What is the market outlook for fatty acids in tallow, the following information should be understood!

There are many different kinds of fatty acids. So what makes fatty acids so diverse? First of all, we need to know that the basic unit of fatty acids is the hydrocarbon chain, and the different structure of the hydrocarbon chain causes the different types of fatty acids, allowing fatty acids to be divided into saturated fatty acids and unsaturated fatty acids.

What exactly are saturated and unsaturated fatty acids?

Saturated and unsaturated fatty acids are both types of fatty acids, but they are very different.

Saturated fatty acids have a jagged straight-chain structure, are more attractive, and have a higher melting point (the temperature at which a solid converts from a solid to a liquid).

The double bonds in unsaturated fatty acids are cis-structured, the molecules are bent, the structure is looser and the melting point is lower. Both animal and vegetable oils contain saturated and unsaturated fatty acids, except that usually animal oils contain more saturated fatty acids and vegetable oils contain more unsaturated fatty acids. This causes at room temperature 15 ~ 30 ℃, animal oil is mostly solid or semi-solid, while vegetable oil is mostly liquid.

But we must make one thing clear: we can't equate saturated fatty acids with animal oils, nor can we equate unsaturated fatty acids with vegetable oils. In fact, animal oils and vegetable oils in the “foreign”, as the animal oil fish oil because it contains more unsaturated fatty acids, at room temperature for the liquid; as a vegetable oil palm oil but because it contains a lot of saturated fatty acids, at room temperature for the solid or semi-solid.

The characteristics of animal oils and vegetable oils in terms of fatty acid content determine our oil eating strategy.

Consume less saturated fatty acids and more unsaturated fatty acids The molecular structure of saturated fatty acids has no double bonds on the carbon chain, which makes it more stable in nature. The most common saturated fatty acids in the food we usually eat are palmitic acid and stearic acid, which are high in animal fats, for example, lard, butter, chicken fat, duck fat. However, there are also vegetable oils that are extraordinarily high in saturated fatty acids, like palm oil and coconut oil, which are often used to make snacks such as cookies, potato chips, and instant noodles, are high in saturated fatty acids.

Regarding saturated fatty acids, because it promotes the synthesis of cholesterol by the liver and the absorption of cholesterol by the intestines, it has been considered for a long time to be an important reason for people to develop dyslipidemia. It is treated as one of the risk factors for atherosclerosis, coronary heart disease and hypertension. If left unchecked and consumed in excess over a long period of time, it may also induce cancer.

Therefore, the Chinese Nutrition Society has repeatedly emphasized the need to control the intake of saturated fatty acids, which should be less than 10% of the total energy intake per adult per day. As for people who already suffer from dyslipidemia, fatty liver, coronary heart disease, hypertension or diabetes, it is even more important to reduce the intake of saturated fatty acids and keep your mouth shut.