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?

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.

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 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: Olive oil is a healthy fat that is high in monounsaturated fatty acids (MUFAs), which can help to lower LDL cholesterol levels and reduce the risk of heart disease.

2. Avocado oil: Avocado oil is a healthy fat that is rich in monounsaturated fats and is high in antioxidants, which can help to reduce inflammation in the body.

3. Coconut oil: Coconut oil is a healthy fat that is high in medium-chain triglycerides (MCTs), which can be beneficial for brain function and weight management.

4. Nut oils: Nut oils, such as almond oil or walnut oil, are healthy fats that are rich in MUFAs and polyunsaturated fatty acids (PUFAs), which can help to reduce inflammation and lower LDL cholesterol levels.

5. Fish oils: Fish oils, such as those found in fatty fish like salmon or mackerel, are healthy fats that are high in omega-3 fatty acids, which can help to reduce inflammation and lower the risk of heart disease.

6. Seeds and nuts: Seeds and nuts, such as chia seeds, flaxseeds, and almonds, are healthy fats that are rich in MUFAs, PUFAs, and fiber, which can help to reduce inflammation and improve cholesterol levels.

Is fractionated fat healthy?

The health effects of fractionated fats depend on the specific type of fat and how it is processed. While some types of fractionated fats, such as those that are high in saturated fat, may have negative health effects when consumed in large amounts, other types of fractionated fats may be healthier alternatives to traditional fats.

Fractionated coconut oil, for example, is a type of fractionated fat that has gained popularity in recent years for its potential health benefits. It is made by separating the medium-chain triglycerides (MCTs) from coconut oil, which makes it easier to digest and absorb. MCTs are quickly metabolized by the body and can provide a quick source of energy. Some research suggests that consuming MCTs may have benefits for weight loss, cognitive function, and heart health.

However, it's important to note that while fractionated coconut oil may have potential health benefits, it is still high in saturated fat and should be consumed in moderation. Consuming large amounts of fractionated fats, especially those with higher levels of saturated fat, may have negative health effects.

Overall, the key to a healthy diet is to consume fats in moderation and to choose healthier fat sources whenever possible. It's important to read food labels carefully and to consult with a healthcare professional if you have any concerns about your diet.

What foods contain fractionated fat?

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

1. Olive oil: Olive oil is a healthy fat that is high in monounsaturated fatty acids (MUFAs), which can help to lower LDL cholesterol levels and reduce the risk of heart disease.

2. Avocado oil: Avocado oil is a healthy fat that is rich in monounsaturated fats and is high in antioxidants, which can help to reduce inflammation in the body.

3. Coconut oil: Coconut oil is a healthy fat that is high in medium-chain triglycerides (MCTs), which can be beneficial for brain function and weight management.

4. Nut oils: Nut oils, such as almond oil or walnut oil, are healthy fats that are rich in MUFAs and polyunsaturated fatty acids (PUFAs), which can help to reduce inflammation and lower LDL cholesterol levels.

5. Fish oils: Fish oils, such as those found in fatty fish like salmon or mackerel, are healthy fats that are high in omega-3 fatty acids, which can help to reduce inflammation and lower the risk of heart disease.

6. Seeds and nuts: Seeds and nuts, such as chia seeds, flaxseeds, and almonds, are healthy fats that are rich in MUFAs, PUFAs, and fiber, which can help to reduce inflammation and improve cholesterol levels.

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

Products that contains Fractionated Fat - 
5 Star Chocolate 

Can fractionated fat be used in cooking?

Fractionated fats can be used in cooking, but some types may be more suitable than others. It's best to check the specific type of fat and its smoke point before using it for cooking.

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.

Reference

1. 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

2. Mensink, R. P., Zock, P. L., Kester, A. D. M., & Katan, M. B. (2003). Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: A meta-analysis of 60 controlled trials. American Journal of Clinical Nutrition, 77(5), 1146–1155. https://doi.org/10.1093/ajcn/77.5.1146

3. Wang, Y., Jacome-Sosa, M. M., Proctor, S. D., & Vanden Heuvel, J. P. (2015). Virgin coconut oil supplementation attenuates acute chemotherapy hepatotoxicity induced by anticancer drug methotrexate via inhibition of oxidative stress in rats. Integrative Cancer Therapies, 14(2), 201–209. https://doi.org/10.1177/1534735414568728

4. St-Onge, M.-P., & Jones, P. J. H. (2002). Physiological effects of medium-chain triglycerides: Potential agents in the prevention of obesity. The Journal of Nutrition, 132(3), 329–332. https://doi.org/10.1093/jn/132.3.329

5. Calder, P. C. (2015). Functional roles of fatty acids and their effects on human health. JPEN Journal of Parenteral and Enteral Nutrition, 39(1 Suppl), 18S–32S. https://doi.org/10.1177/0148607115595980

Author: Nikita Vishnoi BCA