Trans Fats Replacement Solutions
eBook - ePub

Trans Fats Replacement Solutions

  1. 468 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Trans Fats Replacement Solutions

About this book

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. - Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist - Offers in-depth analysis of the structure, properties, and functionality of fats and oils - Describes trans fats regulations and scenarios in different geographies around the world

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Yes, you can access Trans Fats Replacement Solutions by Dharma R. Kodali in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Preface
  6. Contributors
  7. List of Abbreviations
  8. Chapter 1: Trans Fats: Health, Chemistry, Functionality, and Potential Replacement Solutions
  9. Chapter 2: Natural versus Industrial Trans Fatty Acids
  10. Chapter 3: FDA Food Labeling Regulations for Trans Fat
  11. Chapter 4: Nutritional Aspects of Trans Fatty Acids
  12. 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
  13. Chapter 6: Processing Solutions: Fractionation and Blended Oils
  14. Chapter 7: High-Oleic Oils and Their Uses for Trans Fats Replacement
  15. Chapter 8: Latest Developments in Chemical and Enzymatic Interesterification for Commodity Oils and Specialty Fats
  16. Chapter 9: Enzymatic Interesterification
  17. Chapter 10: Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
  18. Chapter 11: Trans Fats Replacement Solutions for Frying and Baking Applications, Shortenings, Margarines, and Spreads
  19. Chapter 12: Trans Fats Replacement Solutions in North America
  20. Chapter 13: Trans Fats Replacement Solutions in Europe
  21. Chapter 14: Trans Fats Replacement Solutions in South America
  22. Chapter 15: Trans Fats Replacement Solutions in China
  23. Chapter 16: Trans Fats Replacement Solutions in Japan
  24. Chapter 17: Trans Fats Replacement Solutions in India
  25. Chapter 18: Trans Fats Replacement Solutions in Malaysia
  26. Chapter 19: Trans Fats Replacement Solutions in Australia and New Zealand
  27. Index