Trans Fats Replacement Solutions
Herausgegeben:Kodali, Dharma R.
Trans Fats Replacement Solutions
Herausgegeben:Kodali, Dharma R.
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- Produkterinnerung
Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and…mehr
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Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions.
Produktdetails
- Produktdetails
- Verlag: Academic Press and AOCS Press / Elsevier Science & Technology
- Artikelnr. des Verlages: C2015-0-02394-2
- Englisch
- Abmessung: 21mm x 152mm x 229mm
- Gewicht: 750g
- ISBN-13: 9780128103807
- Artikelnr.: 45154115
- Verlag: Academic Press and AOCS Press / Elsevier Science & Technology
- Artikelnr. des Verlages: C2015-0-02394-2
- Englisch
- Abmessung: 21mm x 152mm x 229mm
- Gewicht: 750g
- ISBN-13: 9780128103807
- Artikelnr.: 45154115
- Preface
- List of Abbreviations
- Chapter 1: Trans Fats: Health, Chemistry, Functionality, and Potential Replacement Solutions
- Introduction
- Health Effects of Trans Fats
- Structure, Properties, and Functionality of TAGs
- Functional Need for Solid Fat in Food Products
- Trans Fats Replacement Strategies
- Designer Fats
- Ideal Designer Fats for Solid Fat Applications
- Summary
- Acknowledgments
- Chapter 2: Natural versus Industrial Trans Fatty Acids
- Natural versus Industrial Trans Fats: Basic Hypothesis and Background
- Natural versus Industrial Trans Fatty Acids: Chemistry and Dietary Sources
- Analytical Considerations and Biomarkers of Intake
- Impact of Natural and Industrial TFAs on Blood Lipid Profile and Coronary Heart Disease Risk
- Public Health Implications
- Chapter 3: FDA Food Labeling Regulations for Trans Fat
- Introduction
- Trans Fat in Nutrition Facts
- Nutrient Content Claims
- Health Claims
- Latest Developments in Trans Fats Regulations
- Similar International Trans Fat Labeling Regulations
- Chapter 4: Nutritional Aspects of Trans Fatty Acids
- Introduction
- Characteristics of Trans Fatty Acids
- Intake of Trans Fatty Acids
- Trans Fatty Acids and Cholesterol
- Trans Fatty Acids and Cardiovascular Disease
- Trans Fatty Acids and Adiposity and Weight Management
- Trans Fatty Acids and Diabetes and Insulin Resistance
- Trans Fatty Acids and Cancer
- Reduction of Intake of Trans Fatty Acids
- Conclusion
- Chapter 5: Application of Gas Chromatography and Infrared Spectroscopy for the Determination of the Total Trans Fatty Acid, Saturated Fatty Acid, Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents in Edible Fats and Oils
- Introduction
- Capillary Gas Chromatography
- Mid-Infrared Spectroscopy
- Near-Infrared Spectroscopy
- Conclusions
- Chapter 6: Processing Solutions: Fractionation and Blended Oils
- Introduction
- Sources of Solid Fat Alternatives for Partially Hydrogenated Vegetable Oils
- Palm Oil: The Most Versatile Solution to Trans Fat Reduction in Processed Foods
- Component Blending to Match PHVO High Trans Shortenings and Fats
- Formulating Palm Oil and Its Fractions for a Diverse Range of Functional Products
- Summary and Conclusions
- Chapter 7: High-Oleic Oils and Their Uses for Trans Fats Replacement
- Introduction
- Compositions and Properties
- Chapter 8: Latest Developments in Chemical and Enzymatic Interesterification for Commodity Oils and Specialty Fats
- Introduction
- Random Interesterification for Commodity Oils
- Specific Enzymatic Interesterification for Specialty Fat Products
- Conclusions
- Chapter 9: Enzymatic Interesterification
- Introduction
- Reaction Mechanism
- Monitoring Method for the Process of Lipase-Catalyzed Interesterification Degree
- Process Development for Lipase-Catalyzed Interesterification
- Characterization of Lipase-Catalyzed Interesterified Fat
- Crystal Microstructure
- Chapter 10: Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
- 1.1 Introduction and Recent Progress in Regard to Trans Fat Reduction
- Effects of Specific Fatty Acids on Our Cardiovascular Health
- Structured Emulsions Using Monoglycerides
- Organogels
- Waxes and Wax Organogels
- Oleogels Made Using 12-Hydroxystearic Acid
- Ethylcellulose (Polymer) Oleogels
- Imaging the Polymer Network Structure of Ethylcellulose Oleogels
- Pro
- Preface
- List of Abbreviations
- Chapter 1: Trans Fats: Health, Chemistry, Functionality, and Potential Replacement Solutions
- Introduction
- Health Effects of Trans Fats
- Structure, Properties, and Functionality of TAGs
- Functional Need for Solid Fat in Food Products
- Trans Fats Replacement Strategies
- Designer Fats
- Ideal Designer Fats for Solid Fat Applications
- Summary
- Acknowledgments
- Chapter 2: Natural versus Industrial Trans Fatty Acids
- Natural versus Industrial Trans Fats: Basic Hypothesis and Background
- Natural versus Industrial Trans Fatty Acids: Chemistry and Dietary Sources
- Analytical Considerations and Biomarkers of Intake
- Impact of Natural and Industrial TFAs on Blood Lipid Profile and Coronary Heart Disease Risk
- Public Health Implications
- Chapter 3: FDA Food Labeling Regulations for Trans Fat
- Introduction
- Trans Fat in Nutrition Facts
- Nutrient Content Claims
- Health Claims
- Latest Developments in Trans Fats Regulations
- Similar International Trans Fat Labeling Regulations
- Chapter 4: Nutritional Aspects of Trans Fatty Acids
- Introduction
- Characteristics of Trans Fatty Acids
- Intake of Trans Fatty Acids
- Trans Fatty Acids and Cholesterol
- Trans Fatty Acids and Cardiovascular Disease
- Trans Fatty Acids and Adiposity and Weight Management
- Trans Fatty Acids and Diabetes and Insulin Resistance
- Trans Fatty Acids and Cancer
- Reduction of Intake of Trans Fatty Acids
- Conclusion
- Chapter 5: Application of Gas Chromatography and Infrared Spectroscopy for the Determination of the Total Trans Fatty Acid, Saturated Fatty Acid, Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents in Edible Fats and Oils
- Introduction
- Capillary Gas Chromatography
- Mid-Infrared Spectroscopy
- Near-Infrared Spectroscopy
- Conclusions
- Chapter 6: Processing Solutions: Fractionation and Blended Oils
- Introduction
- Sources of Solid Fat Alternatives for Partially Hydrogenated Vegetable Oils
- Palm Oil: The Most Versatile Solution to Trans Fat Reduction in Processed Foods
- Component Blending to Match PHVO High Trans Shortenings and Fats
- Formulating Palm Oil and Its Fractions for a Diverse Range of Functional Products
- Summary and Conclusions
- Chapter 7: High-Oleic Oils and Their Uses for Trans Fats Replacement
- Introduction
- Compositions and Properties
- Chapter 8: Latest Developments in Chemical and Enzymatic Interesterification for Commodity Oils and Specialty Fats
- Introduction
- Random Interesterification for Commodity Oils
- Specific Enzymatic Interesterification for Specialty Fat Products
- Conclusions
- Chapter 9: Enzymatic Interesterification
- Introduction
- Reaction Mechanism
- Monitoring Method for the Process of Lipase-Catalyzed Interesterification Degree
- Process Development for Lipase-Catalyzed Interesterification
- Characterization of Lipase-Catalyzed Interesterified Fat
- Crystal Microstructure
- Chapter 10: Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
- 1.1 Introduction and Recent Progress in Regard to Trans Fat Reduction
- Effects of Specific Fatty Acids on Our Cardiovascular Health
- Structured Emulsions Using Monoglycerides
- Organogels
- Waxes and Wax Organogels
- Oleogels Made Using 12-Hydroxystearic Acid
- Ethylcellulose (Polymer) Oleogels
- Imaging the Polymer Network Structure of Ethylcellulose Oleogels
- Pro