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Food applications of trans fatty acid substitutes
Author(s) -
Wassell Paul,
Young Niall W. G.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01571.x
Subject(s) - interesterified fat , biochemical engineering , food science , focus (optics) , chemistry , fatty acid , organic chemistry , engineering , physics , optics , lipase , enzyme
Summary The review outlines the increasing need to reduce trans fatty acids, and addresses the functionality issues of various trans free solutions through discussion of hydrogenation, interesterification, and fractionation, and their influence on fat crystallisation and solid fat content. Caution is urged not to focus solely on physio‐chemical aspects, but to approach trans free designing for specific food applications from a multidisciplinary angle. Examples of specific applications; margarines, shortenings and frying oils are given. The review also offers a glimpse into what the future trans free trends may hold.