Trans fats : replacement solutions

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 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 "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."-- Publisher's Web site