47015-U
PUFA No.2 (Animal Source)
analytical standard
Synonym(s):
Polyunsaturated Fatty Acid Mix No. 2
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About This Item
NACRES:
NA.24
UNSPSC Code:
85151701
Product Name
PUFA No.2 (Animal Source), analytical standard
biological source
animal
grade
analytical standard
CofA
current certificate can be downloaded
packaging
pkg of 100 mg
concentration
(varied concentration)
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
application(s)
food and beverages
format
neat
shipped in
dry ice
storage temp.
-10 to -25°C
Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
General description
PUFA No.2 (Animal Source) is a complex qualitative standard mixture. Because it is extracted from natural materials, relative peak size and composition may vary from lot to lot.
Other Notes
For qualitative identification only.
Product is extracted from natural sources. The fatty acid composition varies from lot-to-lot. The fatty acids listed below may or may not be present in the current lot. A representative chromatogram is supplied with product.
Certificate of Composition is not available on-line. Please contact your local Sigma-Aldrich/Supelco office for documentation.
Product is extracted from natural sources. The fatty acid composition varies from lot-to-lot. The fatty acids listed below may or may not be present in the current lot. A representative chromatogram is supplied with product.
Certificate of Composition is not available on-line. Please contact your local Sigma-Aldrich/Supelco office for documentation.
Storage Class
10 - Combustible liquids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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T Pintado et al.
Meat science, 135, 6-13 (2017-08-27)
This paper examines the effect of emulsion gels (EG) prepared with chia (CEG) and oats (OEG) used as animal fat replacers in reduced-fat fresh sausages (longaniza) (LRF) during chilled storage. Reduced-fat samples were reformulated with CEG and OEG, (LRF/CEG and
Farouq Heidar Barido et al.
Animal bioscience, 34(4), 621-632 (2020-09-04)
This study was conducted to investigate the effects of supplementation with rumen-protected γ-aminobutyric acid (GABA) on carcass characteristics and meat quality of Hanwoo steers. Eighteen Hanwoo steers with an average initial weight of 644.83±12.91 kg were randomly allocated into three
Cai-Xia Lei et al.
Fish & shellfish immunology, 88, 595-605 (2019-03-21)
Lipid droplets (LDs) are increasingly being recognized as important immune modulators in mammals, in additional to their function of lipid ester deposition. However, the role of LDs in fish immunity remains poorly understood. In this study, the function of LDs
Ki Ho Baek et al.
Asian-Australasian journal of animal sciences, 29(6), 865-871 (2016-03-24)
The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources:
María Dolores Alvarez et al.
Foods (Basel, Switzerland), 10(4) (2021-05-01)
Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases.
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
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