|LIST, G - US Department Of Agriculture (USDA)|
|Jackson, Michael - Mike|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/1/2011
Publication Date: 1/14/2011
Citation: List, G.R., Jackson, M.A. 2011. Low trans hydrogenation. In: List, G.R., King, J.W., editors. Hydrogenation of Fats and Oils. Urbana, Illinois: American Oil Chemists' Society Press. p. 305-313.
Technical Abstract: Although hydrogenation has been the technology of choice for fat formulation for many years recent concerns over the health and nutrition of trans fatty acids have had a profound effect on the edible oil industry. Since Jan. 1, 2006, TFA has been required on nutrition labels along with saturated and polyunsaturated acids. Canada has enacted even stricter regulations. Whereas, in the U.S., foods containing less than 0.5 gm TFA/serving may be declared zero, Canadian regulations set the limit at 0.2 gm/serving. Obviously, the reformulation of foods to meet these requirements has posed a challenge to the food industry. This chapter covers some of the new technologies under development to meet these new standards.