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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Eleni Kasapidou et al.
Animals : an open access journal from MDPI, 11(9) (2021-09-29)
Dairy sheep farming is a vital sector of the agricultural economy in Greece. Information on the effect of the farming system on sheep milk characteristics is critical for producing dairy products with improved nutritional value according to the current guidelines
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.
Juntae Kim et al.
Journal of animal science and technology, 62(5), 713-729 (2020-10-23)
The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F0 (thermal death time at 121°C) values. The tested marinade series comprised different percentages of soy sauce in water
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
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
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