"Fractionated fat used in food products, pictured as a white creamy substance in container"

What is Fractionated Fat? - Information and uses.

Fractionating fats makes it possible to offer certain fatty acids in a concentrated form. The fractionated fats in our range are rumen protected, which means that the fat is only broken down in the small intestine.Fractionation is used to separate different types of fats that are naturally found in some oils. It's often done to make new products for consumers (2). The different melting points of various fats make fractionation possible.
                         
  What is Fractionated Fat? - Information and uses.

What is fractionated fat?

Fractionated fat is a type of fat that has been processed to separate its components into more specific fractions. This process involves separating a fat into its different components, such as fatty acids or triglycerides, based on their melting points.

How is fractionated fat made?

Fractionation involves a process of heating and cooling the fat to separate it into its different components. The specific method can vary depending on the type of fat being fractionated.

Is fractionated fat bad for cholesterol?

Consuming large amounts of fractionated fats, especially those with higher levels of saturated fat, can increase LDL (bad) cholesterol levels in the blood.

What foods contain fractionated fat?

Fractionated fats can be found in a variety of processed foods, including:

  1. Chocolate and chocolate-based products
  2. Baked goods, such as cookies and cakes
  3. Margarine and other spreads
  4. Snack foods, such as chips and crackers
  5. Processed meats, such as sausages and hot dogs
  6. Non-dairy creamers and whipped toppings
  7. Some types of peanut butter
  8. Some types of ice cream and frozen desserts

What are the health risks of consuming fractionated fat?

Consuming large amounts of fractionated fats, especially those with higher levels of saturated fat, may have negative health effects. Some potential health risks associated with consuming fractionated fats include:

1. Increased LDL (bad) cholesterol levels: Some studies have suggested that consuming large amounts of fractionated fats can increase LDL cholesterol ( (low-density lipoprotein)  , sometimes called “bad” cholesterol, makes up most of your body's cholesterol) levels in the blood. High levels of LDL cholesterol are a risk factor for heart disease.

2. Increased risk of heart disease: A diet high in saturated fat, including some fractionated fats, has been linked to an increased risk of heart disease.

3. Increased risk of weight gain: Consuming large amounts of calorie-dense foods that contain fractionated fats may contribute to weight gain and obesity.

4. Inflammation: Some research has suggested that consuming large amounts of fractionated fats may increase inflammation in the body, which can contribute to the development of chronic diseases such as heart disease and diabetes.

5. Impaired glucose metabolism: Some studies have suggested that consuming large amounts of fractionated fats may impair glucose metabolism, which can increase the risk of developing type 2 diabetes.

    What are the alternatives to fractionated fat in food production?

    There are many alternatives to fractionated fat in food production. Some healthy fat alternatives that can be used include:

    1. Olive oil: High in monounsaturated fats, beneficial for heart health.
    2. Avocado oil: Rich in monounsaturated fats and antioxidants, reduces inflammation.
    3. Coconut oil: Contains medium-chain triglycerides, supports brain function and weight management.
    4. Nut oils: Almond or walnut oil, high in MUFAs and PUFAs, lowers inflammation and LDL cholesterol.
    5. Fish oils: Omega-3 rich oils from fatty fish, reduce inflammation and heart disease risk.
    6. Seeds and nuts: Chia seeds, flaxseeds, almonds, etc., rich in MUFAs, PUFAs, and fiber for improved heart health.

    Drawbacks and Considerations:

    1. Nutritional Value: Fractionated fat lacks the same nutritional components as the original fat it's derived from, as some essential nutrients are removed during the fractionation process.
    2. Processing Methods: The process of fractionation may involve chemicals and high heat, which could impact the overall quality of the fat.
    3. Environmental Concerns: The production of fractionated palm oil has raised concerns about deforestation and its impact on ecosystems and endangered species.

    FAQs

    Q: Is fractionated fat healthier than other fats?

    A: Fractionated fat doesn't offer the same nutritional benefits as unprocessed fats like extra virgin olive oil or coconut oil. Its primary benefits lie in its stability and non-greasy texture.

    Q: Can I use fractionated fat if I have sensitive skin?

    A: Fractionated fat is often well-tolerated by sensitive skin due to its non-greasy and lightweight feel. However, it's a good idea to do a patch test before using it extensively.

      Reference

      Jenkins, D. J. A., Wong, J. M. W., Kendall, C. W. C., Esfahani, A., Ng, V. W. Y., Leong, T. C. K., & Faulkner, D. A. (2009). The effects of a plant-based low-carbohydrate (“Eco-Atkins”) diet on body weight and blood lipid concentrations in hyperlipidemic subjects. Archives of Internal Medicine, 169(11), 1046–1054. https://doi.org/10.1001/archinternmed.2009.115

      Author: Nikita Vishnoi BCA
      Reviewed By: Dr. S Satsangi

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