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Fatty meats, such as pork or beef — an article published in the American Journal of Nutrition states that beef is the most common source of dietary stearic acid in the United States, since its roughly 19 percent stearic acid
Stearic acidis a fatty acid approved by the European Food Safety Authority for use as a food additive with the E number E570. The EFSA concluded that fatty acids (E 570) was of no safety concern at the reported uses and use levels in the safety re-evaluation in 2017.
Stearic acid or octadecanoic acid,a most common saturated fatty acid (without double bonds) with the chemical formula C17H35COOH. It occurs naturally as a glyceride in both animal fats & oils and vegetable oils. When used in food, it has the European food additives number E570.
Acidic foods are foods with a low pH that can decrease the blood pH of the urine. Some research has found that regular consumption of acidic foods may contribute to kidney stones, low bone density, acid reflux, chronic pain and altered hormone levels.
What is the most common source of stearic acid?
Fatty meats, such as pork or beef — an article published in the American Journal of Nutrition states that beef is the most common source of dietary stearic acid in the United States, since its roughly 19 percent stearic acid. Coconut oil. Palm kernel oil.
When you eat foods that contain fat there’s a good chance you’re consuming stearic acid in small amounts. It’s a saturated fat with 18 carbon atoms and relatively common in the human diet, according to research.
Stearic acid uses include: Improving the efficacy and texture of cleansers, lotions and skin care/hair products, including shampoo and conditioner. Stearic acid’s structure (being an 18-carbon chain fatty acid) allows it to help improve the texture and consistency of other products.
When making lotions and creams, it’s recommended you use around 2 percent to 5 percent stearic acid in order to help your ingredients blend together and go on smoothly. The more you use, the thicker your product will be. Try stearic acid in a variety of recipes that use beneficial ingredients, such as: essential oils.
Many fat-containing foods, both plants and those that come from animals, contain saturated fatty acids — including stearic, lauric, myristic, oleic and palmitic acids. Animal fats are higher in stearic acid than most plants that contain oils.
Because of its waxy texture, SA acts as an emulsifier of ingredients used in supplements and as a lubricant to fill capsules when dry powdered ingredients are used.
Yes, which is why it’s found in many natural skin care /beauty products in place of chemical ingredients. SA is found naturally in animal fat, especially pork fat, and also certain plants that contain fat/oil. These sources are heated and pressurized in order to isolate and remove stearic acid.
Does stearic acid increase thrombosis?
31, 32 Evidence to date indicates that diets rich in stearic acid do not increase thrombosis.
For this reason, it has been suggested that stearic acid not be grouped with other long-chain SFAs, although to date this recommendation has not been implemented in dietary guidance or nutrition labeling.
Stearic acid (systematic name, octadecanoic acid, CH 3 (CH 2) 16 COOH) is a long-chain fatty acid consisting of 18 carbon atoms without double bonds. Although it is classified as a saturated fatty acid (SFA), both biochemically and for purposes of nutrition labeling and dietary recommendations, data accumulated during the past 50 years indicate that stearic acid (C18:0) is unique among the SFAs in the food supply. 1-4 Unlike other predominant long-chain SFAs – palmitic (C16:0), myristic (C14:0), and lauric (C12:0) acids -which increase blood cholesterol levels – stearic acid has been shown to have a neutral effect on blood total and low-density-lipoprotein (LDL) cholesterol levels. 1-5 Stearic acid’s neutral effect on blood total and LDL cholesterol levels implies that this longchain SFA may not increase the risk for cardiovascular disease. For this reason, it has been suggested that stearic acid not be grouped with other long-chain SFAs, although to date this recommendation has not been implemented in dietary guidance or nutrition labeling.
Less clear are the effects of stearic acid on thrombosis, inflammation, and blood pressure. 1 However, there is no evidence that intakes of stearic acid equal to or slightly higher than amounts typically consumed have any adverse effects on these cardiovascular disease risk factors.
Early studies suggested that stearic acid adversely affects platelet function and blood clotting. 2, 3, 30 However, more recent investigations in humans show that diets enriched in stearic acid have a neutral or beneficial effect on thrombotic tendency. 1, 17, 18, 31, 32
Why stearic acid does not raise blood cholesterol levels has been the subject of considerable research and several possible explanations have been proposed. 2, 3, 17 Although early investigations in experimental animals suggested that the absorption of stearic acid is less efficient than that for other SFAs such as lauric, myristic, and palmitic acids, subsequent studies in humans have shown that the absorption of stearic acid (94%) is only slightly lower than that of other SFAs (97% to > 99%). 2, 3, 26 Thus, reduced stearic acid absorption does not appear to explain differences in plasma lipid and lipoprotein responses to stearic acid compared to other saturated or unsaturated fatty acids. Another hypothesis is that stearic acid is rapidly converted in the body to the monounsaturated fatty acid, oleic acid, which does not affect blood cholesterol levels. 2, 3 However, in humans this conversion appears to be limited, as approximately 9% to 14% of dietary stearic acid is converted to oleic acid. 2, 27
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