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.

Trans fatty acids (TFAs) have been used for many years toimpart desirable physical characteristics to fats and fat blendsused in food manufacturing. However, clinical trials andepidemiological studies conducted over the last thirty years haveshown that TFAs can increase "bad" cholesterol levelsin the blood while reducing "good" cholesterol.Accordingly, they are also linked with increased risks of coronaryheart disease, thrombosis and strokes. For this reason, the foodindustry has been obliged to find alternatives to TFAs, thusenabling it to meet the presumed consumer demand for"low" or "no" trans fats products.The issue is becoming more and more pressing. For example, USlabelling regulations now require that food manufacturers state thetrans fat content of their products on the packaging.This book provides an overview of trans fatty acids inoils and fats used in food manufacture. Topics covered include: thechemistry and occurrence of TFAs; analytical methods fordetermining the fatty acid composition including TFAs of foods;processing techniques for reducing, minimising or even avoiding theformation of TFAs; TFA alternatives in food; health and nutritionconcerns and legislative aspects. It is directed at chemists andtechnologists working in edible oils and fats processing andproduct development; food scientists and technologists; analyticalchemists and nutritionists working in the food industry.

1 Fatty acids: structure, occurrence, nomenclature, biosynthesisand properties.Richard J. Hamilton.2 Trans fatty acids intake: epidemiology and healthimplications.Geok Lin Khor and Norhaizan Mohd Esa.3 Conjugated linoleic acid effects on body composition andclinical biomarkers of disease in animals and man: metabolic andcell mechanisms.Klaus W.J. Wahle, Marie Goua, Simona D'Urso and Steven D.Heys.4 Analysis of trans mono- and polyunsaturated fattyacids.Jean-Louis Sébédio and W.M. Nimal Ratnayake.5 Controlling physical and chemical properties of fat blendsthrough their triglyceride compositions.Albert J. Dijkstra.6 Trans isomer control in hydrogenation of edibleoils.Annemarie Beers, Rob Ariaansz and Douglas Okonek.7 Fractionation and interesterification.Wim De Greyt and Albert J. Dijkstra.8 Food applications of trans fatty acids.John Podmore.9 Food products without trans fatty acids.Pernille Gerstenberg Kirkeby