Trans
fatty acids (TFAs) have been used for many years to impart desirable
physical characteristics to fats and fat blends used in food
manufacturing. However, clinical trials and epidemiological studies
conducted over the last thirty years have shown that TFAs can increase
“bad” cholesterol levels in the blood while
reducing “good” cholesterol. Accordingly, they are
also linked with increased risks of coronary heart disease, thrombosis
and strokes. For this reason, the food industry has been obliged to
find alternatives to TFAs, thus enabling it to meet the presumed
consumer demand for “low” or
“no” trans fats products. The issue is becoming
more and more pressing. For example, US labelling regulations now
require that food manufacturers state the trans fat content of their
products on the packaging.
This book provides an overview of trans fatty acids in oils and fats
used in food manufacture. Topics covered include: the chemistry and
occurrence of TFAs; analytical methods for determining the fatty acid
composition including TFAs of foods; processing techniques for
reducing, minimising or even avoiding the formation of TFAs; TFA
alternatives in food; health and nutrition concerns and legislative
aspects. It is directed at chemists and technologists working in edible
oils and fats processing and product development; food scientists and
technologists; analytical chemists and nutritionists working in the
food industry.
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Trans Fatty Acids
edited by Albert J. Dijkstra, Richard J. Hamilton and Wolf Hamm
Wiley-Blackwell,
2008
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a copy
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