Author
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List, Gary |
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Submitted to: Food Technology
Publication Type: Review Article Publication Acceptance Date: 1/5/2004 Publication Date: 4/1/2004 Citation: List, G.R. 2004. Processing and reformulation strategies to decrease trans and saturated acids in food oils. Food Technology. 58:23-31. Interpretive Summary: The Nutrition Labeling Act of 2003 will require the amounts of trans acids to be included on food labels by January 1, 2006. This ruling will have a profound effect on the edible oil and food industries. This paper describes some strategies that will permit the food industry to comply with the new regulations. Technical Abstract: On July 11, 2003, the Food and Drug Administration published final rules mandating trans acid content to be included on food labels by January 1, 2006. This paper reviews strategies available to the edible oil industry for reducing the trans acid content of edible oils through reformulation techniques, alternative oil processing methods such as interesterification, fractionation, genetic/plant breeding and hydrogenation. The current state of the industry, trans acid levels, both in the U.S. and worldwide, will be reviewed as well as health/nutrition labeling issues. |