Fatty acids (Stearic acid, fatty acid, aliphatic acids, E570) are a large group of exclusively unbranched monobasic carboxylic acids with an open chain. The name is determined, firstly, by the chemical properties of this group of substances based on the presence of a carboxyl group in their structure, and secondly, historically based on their detection in natural fats.
Fatty acids can be saturated, unsaturated, and polyunsaturated. They differ in the number of carbon atoms in the chain, and in the case of unsaturated acids, in the position, configuration, and number of double bonds.
Fatty acids can be divided into lower (up to seven carbon atoms), medium (eight to twelve carbon atoms) and higher (more than twelve carbon atoms). Based on the historical name, these substances should be components of fats. Today, this is not the case, the term fatty acids refers to a broader group of substances.
Essential fatty acids are those fatty acids that cannot be synthesized in the body. For humans, essential acids are those containing at least one double bond at a distance of more than nine carbon atoms from the carboxyl group.
In the food industry, fatty acids are registered as a food additive E570, as a foam stabilizer, glazer and defoamer.