edited by Albert J. Dijkstra
US labeling regulations now require that food manufacturers state the trans fat content of their products on the packaging.
Trans Fatty Acids 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
Trans Fatty Acids 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.
Contents
- Fatty acids: structure, occurrence, nomenclature, biosynthesis and properties
- Trans fatty acids intake: epidemiology and health implications
- Conjugated linoleic acid effects on body composition and clinical biomarkers of disease in animals and man: metabolic and cell mechanisms
- Analysis of trans mono- and polyunsaturated fatty acids
- Controlling physical and chemical properties of fat blends through their triglyceride compositions
- Trans isomer control in hydrogenation of edible oils
- Fractionation and interesterification
- Food applications of trans fatty acids
- Food products without trans fatty acids
Index
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