fatty acids | Prepared Foods

Items Tagged with 'fatty acids'

ARTICLES

Next-Generation Fats and Oils for Snack and Bakery R&D

Fats and oils play integral role in product quality, nutrition, manufacturing, and shelf life

February 17, 2022

Toward the end of 2020, the USDA and HHS issued the 2020 Dietary Guidelines for Americans. The guidelines include key recommendations to reduce trans fats and limit the intake of saturated fats to less than 10 percent of daily calories. It also suggests that as part of a healthy eating pattern to include the consumption of plant-based oils such as canola, corn, olive, peanut, safflower, soybean, and sunflower.

Microalgal Omega 3 Fatty Acids

Technical Editor David Feder examines what could be “the Alpha of omegas.”

February 18, 2014

More than three decades of research into the benefits of omega 3 fatty acids have gone a long way to establish the myriad benefits of this lipid group

Fats and Oils: Oil’s Well

Fats and oils have taken a bad rap over the years. But, a diet without fat would be dull, and many favorite foods and flavors would be lost if fat was completely eliminated.

Amy Proulx PhD

January 23, 2014

In addition to their function in high-temperature processing and in providing texture and mouthfeel; shortness in baking; and body in emulsifications and other formulations, oils and fats are powerful carriers of flavor.

Is Organic Healthier?

Organic dairy products may have a major nutritional advantage over conventional milk.

December 19, 2013

A Washington State University-led team studied about 400 samples of whole milk, both traditionally produced and organic.

Market Watch - March 2013

Only the Beginning for Omega-3s

Growing research links omega-3s to health.

March 20, 2013

They are considered essential, but the body cannot make them. They are found in numerous foods, but Americans, two thirds of whom are obese, fail to eat enough of them.