Fatty Acids are basically carboxylic acids, which are commonly known as dietary fats, important for the production of biosynthesis and cellular energy of the membrane lipids. Fatty acids can both be unsaturated and saturated and they more commonly derived from either phospholipids or triglycerides. Fatty acids are further classified into 3 groups, which are:
- 1. Monounsaturated Fatty Acids (MUFAs)
- 2. Saturated Fatty Acids (SFAs)
- 3. Polyunsaturated Fatty Acids (PUFAs)
According to the ICMR report, Fatty acids are generally used for the production of biosynthesis and cellular energy of the lipid mediators and lipids, which are mandatory for the development and growth of the central nervous system. Moreover, Fatty acids are important for the development of the human body and serve as an important source of fuel.
It is important for food business operators to announce the nutritional values of pre-packaged food products on their labels, according to the labelling guidelines. The Food safety regulations clearly require for the nutritional values, presented as g/100g of an item, should be mentioned evidently, so that consumers could make their choice for a specific food product.
When a statement is made against fatty acids, it is mandatory for the food business operator to mention the amounts of Monounsaturated Fatty Acids, Saturated Fatty Acids, and Polyunsaturated Fatty acids on the labels of the packaged food product.