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Polyglycerol Esters Of Fatty Acids Nature Is More Stable, Not Perishable
Oct 11, 2017

Polyglycerol Esters of Polyglycerol Esters of Fatty Acids (English: Polyglycerol Esters of Polyglycerol Esters of Fatty Acids) is a class of carboxylic acid compounds, composed of hydrocarbons composed of hydrocarbon groups linked to carboxylic acids.

Three long chain Polyglycerol Esters of Polyglycerol Esters of Fatty Acids and glycerol to form triglycerides, the main component of fat, attributed to the lipid.

Saturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acids: Hydrocarbon groups are alkane groups consisting entirely of single bonds.

Unit Unsaturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acids: Hydrocarbon groups are olefinic groups containing a carbon-carbon double bond. Natural fat double bonds are formal (cis, double bond on both sides of the group biased in one direction), unprocessed food contains natural fat in the Polyglycerol Esters of Polyglycerol Esters of Fatty Acids are mostly cis-structure. As for the naturally occurring trans fats - mainly in the fats and milk of ruminants such as cattle and sheep.

Polyunsaturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acids: Hydrocarbon groups are olefinic groups containing multiple carbon-carbon double bonds.

Most of the natural unsaturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acids are cis, vegetable oil more. Because the temperature is easy to degenerate, improper preservation is also easy to rancidity, the nature of instability. But less likely to cause the body's cardiovascular disease.

Is also a kind of unsaturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acids, the use of hydrogenation process will change the cis-structure, the trans Polyglycerol Esters of Polyglycerol Esters of Fatty Acids, can become semi-solid or solid, easier to transport, but also to the nature of more stable, not perishable.

Trans Polyglycerol Esters of Polyglycerol Esters of Fatty Acids are more stable than natural unsaturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acids and are widely used in food. Because the early food only marked saturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acid content, but usually low saturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acidss content, trans Polyglycerol Esters of Polyglycerol Esters of Fatty Acids content will be high.

The study found that it is more likely to lead to cardiovascular disease than the saturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acids, the human body is very harmful, the elimination of artificial trans fat is beneficial to health is already a consensus; so many oil processing industry will not produce or only produce a small amount of anti- The process of fat, multi-national regulations also require food labeling in the oil must be marked easily lead to cardiovascular disease "saturated Polyglycerol Esters of Polyglycerol Esters of Fatty Acids" and "trans Polyglycerol Esters of Polyglycerol Esters of Fatty Acids."

In addition, the naturally occurring conjugated linoleic acid is also trans fats, but it is not classified as trans fats on food labels because there is no such high health risk.


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