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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Development of Trans-Free Lipid Systems and Their Use in Food Products

Development of Trans-Free Lipid Systems and Their Use in Food Products

Toro-Vazquez, Jorge F.

Hardcover

Series: Food Chemistry, Function and Analysis, Book 31

Technology & EngineeringChemistry

Currently unavailable to order

ISBN10: 1839162201
ISBN13: 9781839162206
Publisher: Royal Society of Chemistry
Published: Feb 14 2022
Pages: 362
Weight: 1.60
Height: 1.02 Width: 6.22 Depth: 9.29
Language: English

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products.

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