Author
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List, Gary |
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Submitted to: International Conference & Exhibition of Nutraceuticals & Functional Foods
Publication Type: Abstract Only Publication Acceptance Date: 7/1/2003 Publication Date: 10/1/2003 Citation: List, G.R. 2003. Trans fats: quality, safety and industrial trends. Proceedings of the International Conference & Exhibition of Nutraceuticals & Functional Foods. p. 119-123. Interpretive Summary: Technical Abstract: A number of factors have contributed to interest of trans acids including health and nutritional issues, the impact of proposed labeling regulations and increased consumer awareness of the possible link between fat consumption and coronary heart disease. As a result, oil processing and formulation methods have undergone change in Europe, Canada and the United States. Published compositional surveys indicate that low/zero trans fats have partially replaced hydrogenated oils in Europe and, to a lesser extent, in Canada. However, reduced trans acid content is accompanied by increased saturated acids. Although low/zero trans fats have been introduced in the United States, hydrogenation remains the technology of choice. The domestic edible oil industry has made concerted efforts to reduce the trans content of spreads. Limited published data have shown that over the period 1992-1999, the average trans content of soft spreads has been reduced about 55%, while stick products have shown about a 37% decrease over the past decade. This has been accomplished by switching from a multiple basestock system to a single basestock, which allows the formulation of a wide variety of spreads with reduced trans acid content. The baking/snack food industry consumes about 6 billion pounds of hydrogenated oils annually. The trans acid content of these products range from about 12-25%. Over the past few years, several low/zero trans shortenings have been introduced into the market place. Studies have shown that, although their performance is equivalent to conventionally formulated products, increased costs suggest that it will be difficult for them to compete. Recent research on pressure controlled and electrochemical hydrogenation has shown promise in reducing the trans acids content of food oils. In contrast to conventional hydrogenation and blending methods, spread oils with about 5% trans acids can be achieved with these techniques. |
