Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions.
Author(s): Dharma R. Kodali (ed.)
Publisher: AOCS Press / Academic Press
Year: 2014
Language: English
Pages: xx+448
Tags: Other Diets Weight Loss Health Fitness Dieting Food Science Agricultural Sciences Math Analytic Chemistry Technology Mathematics New Used Rental Textbooks Specialty Boutique
Chapter 1 trans Fats Chemistry, Structure, and Functionality
Dharma R. Kodali
Chapter 2 Natural versus Industrial Trans Fatty Acids
Frédéric Destaillats, Ye Flora Wang, and David J. Baer
Chapter 3 FDA Food Labeling Regulations for trans Fat
Vincent de Jesus
Chapter 4 Nutritional Aspects of Trans Fatty Acids
Ingeborg A. Brouwer and Anne J. Wanders
Chapter 5 Application of Gas Chromatography and Infrared Spectroscopy for the Determination of the Total trans Fatty Acid, Saturated Fatty Acid, Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents in Edible Fats and Oils
Magdi M. Mossoba, Cynthia Tyburczy, Pierluigi Delmonte, Ali Reza Fardin-Kia, Jeanne I. Rader, Hormoz Azizian, and John K.G. Kramer
Chapter 6 Processing Solutions: Fractionation and Blended Oils
Gerald P. McNeill
Chapter 7 High-Oleic Oils and Their Uses for trans Fat Replacement in North America
Linsen Liu
Chapter 8 Latest Developments in Chemical and Enzymatic Interesterification for Commodity Oils and Specialty Fats
Véronique Gibon and Marc Kellens
Chapter 9 Enzymatic Interesterification
Hong Zhang and Prakash Adhikari
Chapter 10 Structured Emulsions and Edible Oleogels as Solutions to trans Fat
Alexander K. Zetzl and Alejandro G. Marangoni
Chapter 11 trans Fat Replacements Solutions for Frying and Baking Applications, Shortenings, Margarines, and Spreads
G.R. List
Chapter 12 trans Fats Replacement Solutions in North America
G.R. List
Chapter 13 trans Fats Replacement Solutions in Europe
Leendert Wesdorpt
Chapter 14 trans Fats Replacement Solutions in South America
Jane Mara Block and Maria Lidia Herrera
Chapter 15 trans Fats Replacement Solutions in China
Jingyi Zhang, Prakash Adhikari, Tiankui Yang, Shuhua Xia, Peng Hu, Yuanrong Jiang, and Xuebing Xu
Chapter 16 trans Fats Replacement Solutions in Japan
Toshiharu Arishima and Haruyasu Kida
Chapter 17 trans Fats Replacement Solutions in India
R.B.N. Prasad and K. D. Yadav
Chapter 18 trans Fats Replacement Solutions in Malaysia
Teng Kim-Tiu, Sivaruby Kanagaratnam, and Kalanithi Nesaretnam
Chapter 19 trans Fats Replacement in Australia and New Zealand
Amy Logan and Chakra Wijesundera
