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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVED FUNCTIONAL FOOD OILS VIA NOVEL PROCESSING TECHNOLOGIES Title: Processing and Reformulation for Nutrition Labeling of Trans Fatty Acids

Author
item List, Gary

Submitted to: Lipid Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 1, 2004
Publication Date: June 2, 2004
Citation: List, G.R. 2004. Processing and reformulation for nutrition labeling of trans fatty acids. Lipid Technology. 16(8):175-179.

Interpretive Summary: Health and nutritional concerns over the effects of trans fatty acids (TFA) formed during the partial hydrogenation of vegetable oils prompted the Food and Drug Administration to mandate the labeling of foods to reflect TFA content by January 1, 2006. This paper reviews some of the strategies available to food processors that will enable them to meet labeling requirements.

Technical Abstract: On July 11, 2003, the United States Food and Drug Administration (FDA) issued final rules for the nutrition labeling of trans fatty acids. By Jan. 1, 2006, the trans fatty acid (TFA) content must be included on food labels as a separate line. Foods containing less than 0.5 grams trans fatty acids may claim zero grams TFA/serving except if claims about fat, fatty acids or cholesterol are made. This paper will review strategies to comply with the Nutrition Labeling Act of 2003.

Last Modified: 4/20/2014
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