Essential Fatty Acids: A Healtheir Solution
Jasmine Zijin Cheng
Ideal Mini School
Floor Location : M 013 H

The purpose of this project is to find a safe and beneficial alternative to frequently used emulsifiers such as Polysorbate and monoacylglycerols used in many if not all synthetic food products, cosmetics, and even vaccines which can cause anaphylactic shock, infertility, and finally death. rnrn Emulsifiers are in the category of lecithin, which includes all raw fatty substances. Also in this category are a group called Essential fatty acids (EFAs) which cannot be synthesized by the human body and must be obtained from our diet - therefore making them 'essential' to our well being. An omega-3 essential fatty acid, Docosahexaenoic acid (DHA) and an omega-9 essential fatty acid, oleic acid were used as substitute emulsifiers battling against P-80 and Mono-di-glycerides commercially used ice cream. The products were tested according to taste, texture, flavour, freezing ability and melting speed. rnrn The results displayed that the DHA emulsified product was able to match up and at times defeat its competitors, proving the hypothesis of being able to find a better alternative emulsifier correct. The goal of this experiment is to arouse more attention to the hidden dangers of emulsifiers and to encourage the study of natural substances as alternatives to hazardous chemicals that are used so often and yet unacknowledged as some of the most virulent silent killers.