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Nutritional evaluation of inter‐esterified fats
Author(s) -
AlfinSlater Rosjyn B.,
Aftergood Lilla,
Hansen Herbert,
Morris Rosemary S.,
Melnick Daniel,
Gooding Chester M.
Publication year - 1966
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02641029
Subject(s) - cottonseed oil , cottonseed , food science , animal fat , linoleic acid , chemistry , cholesterol , biology , fatty acid , biochemistry
Studies with inter‐esterified fats prepared to maintain a high level of linoleic acid content have been undertaken in several series of experiments with rats. These fats are as digestible as the liquid nonhydrogenated oils and the biological value of the linoleic acid is not impaired by the inter‐esterification. Investigations involving growth, reproduction and lactation, longevity, tissue cholesterol levels and histological tissue examination have revealed that these inter‐esterified fats are utilized by the animal similarly to cottonseed oil. No tissue pathology or interferences with any of the nutritional indices are observed. When the inter‐esterified fats are included in atherogenic diets, the atheroselerotic lesions which develop in the coronary arteries and aorta of the animals are similar to, but less marked than, those found when animals are fed cholesterol‐containing diets with butter oil or conventional margarine oil of the all‐hydrogenated type. It is concluded that these inter‐esterified fats are at least nutritionally equal to other similar edible fats of equivalent essential fatty acid content.