Trans Fatty Acids
eBook - PDF

Trans Fatty Acids

  1. English
  2. PDF
  3. Available on iOS & Android
eBook - PDF

Trans Fatty Acids

About this book

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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Yes, you can access Trans Fatty Acids by Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm, Albert J. Dijkstra,Richard J. Hamilton,Wolf Hamm in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Trans Fatty Acids
  2. Contents
  3. Contributors
  4. Preface
  5. 1 Fatty acids:structure,occurrence,nomenclature,biosynthesis and properties
  6. 2 Trans fatty acids intake:epidemiology and health implications
  7. 3 Conjugated linoleic acid effects on body composition and clinical biomarkers of disease in animals and man:metabolic and cell mechanisms
  8. 4 Analysis of trans mono-and polyunsaturated fatty acids
  9. 5 Controlling physical and chemical properties of fat blends through their triglyceride compositions
  10. 6 Trans isomer control in hydrogenation of edible oils
  11. 7 Fractionation and interesterification
  12. 8 Food applications of trans fatty acids
  13. 9 Food products without trans fatty acids
  14. Index