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United States Department of Agriculture

Agricultural Research Service

Title: Trans Fatty Acids in Specialty Lipids

Authors
item List, Gary
item Adlof, Richard
item King, Jerry - LOS ALAMOS NAT. LAB.

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: September 29, 2005
Publication Date: January 30, 2006
Citation: List, G.R., Adlof, R.O., King, J.W. 2006. Trans fatty acids in specialty lipids. In: Shahidi, F., editor. Nutraceutical and specialty lipids and their co-products. Boca Raton, FL: CRC Press. p. 449-467.

Technical Abstract: Recent developments within the edible oil industry include enactment of final Food and Drug Administration labeling regulations for trans fatty acids (TFA) and introduction of cholesterol lowering spreads. By January 1, 2006, TFA must be listed on food labels as a separate line if more than 0.5 g TFA/serving is present. Although the serum cholesterol lowering properties of phytosterols have been known for many years, their incorporation into table spreads dates to the 1995-2000 era. This paper reviews oil processing methods allowing reformulation of 0 g TFA/serving of specialty lipids as well as the composition and properties of functional cholesterol-lowering spreads.

Last Modified: 12/17/2014
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