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Trans Fatty Acids

Albert J. Dijkstra (Editor), Richard J. Hamilton (Editor), Wolf Hamm (Editor) 

ISBN: 978-0-470-69807-5

April 2008

Wiley-Blackwell

256 pages

To Purchase this product, please visit
https://dev.store.wiley.com/en-us/Trans+Fatty+Acids-p-9780470698075

Trans Fatty Acids

Albert J. Dijkstra,Richard J. Hamilton,Wolf Hamm

E-Book
978-0-470-69807-5
April 2008
$210.00
O-Book
978-0-470-69765-8
April 2008
Available on Wiley Online Library
Description
Trans fatty acids (TFAs) have been used for many years to impart desirable physical characteristics to fats and fat blends used in food manufacturing. However, clinical trials and epidemiological studies conducted over the last thirty years have shown that TFAs can increase “bad” cholesterol levels in the blood while reducing “good” cholesterol. Accordingly, they are also linked with increased risks of coronary heart disease, thrombosis and strokes. For this reason, the food industry has been obliged to find alternatives to TFAs, thus enabling it to meet the presumed consumer demand for “low” or “no” trans fats products. The issue is becoming more and more pressing. For example, US labelling regulations now require that food manufacturers state the trans fat content of their products on the packaging.


This book provides an overview of trans fatty acids in oils and fats used in food manufacture. Topics covered include: the chemistry and occurrence of TFAs; analytical methods for determining the fatty acid composition including TFAs of foods; processing techniques for reducing, minimising or even avoiding the formation of TFAs; TFA alternatives in food; health and nutrition concerns and legislative aspects. It is directed at chemists and technologists working in edible oils and fats processing and product development; food scientists and technologists; analytical chemists and nutritionists working in the food industry.

About the Author
Albert J. Dijkstra, Consultant to the Oils and Fats Industry, St Eutrope-de-Born, France

Richard J. Hamilton, Emeritus Professor, Liverpool John Moores University, UK

Wolf Hamm, Consultant to the Oils and Fats Industry, Harpenden, UK

Features
● A valuable new source of information on this crucially important topic for the food industry
● The only reference on this subject to cover chemistry, analytical methods, nutritional aspects and processing options that avoid TFAs
● Chapter authors are drawn from an international field of experts
To Purchase this product, please visit
https://dev.store.wiley.com/en-us/Trans+Fatty+Acids-p-9780470698075