Food applications of trans fatty acid substitutes

被引：109
|
作者：
Wassell, Paul [1 ]
Young, Niall W. G. [1 ]
机构：
[1] Danisco AS, Multiple Food Applicat Grp, DK-8220 Brabrand, Denmark
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2007年 / 42卷 / 05期
关键词：
blending; crystallisation; fractionation; hydrogenation; interesterification; trans fatty acids;
D O I：
10.1111/j.1365-2621.2007.01571.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：503 / 517
页数：15
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