Albert J. Dijkstra & Richard J. Hamilton 
Trans Fatty Acids [PDF ebook] 

Trans fatty acids (TFAs) have been used for many years to
impart desirable physical characteristics to fats and fat blends
used in food manufacturing. However, clinical trials and
epidemiological studies conducted over the last thirty years have
shown that TFAs can increase ‘bad’ cholesterol levels
in the blood while reducing ‘good’ cholesterol.
Accordingly, they are also linked with increased risks of coronary
heart disease, thrombosis and strokes. For this reason, the food
industry has been obliged to find alternatives to TFAs, thus
enabling it to meet the presumed consumer demand for
‘low’ or ‘no’ trans fats products.
The issue is becoming more and more pressing. For example, US
labelling regulations now require that food manufacturers state the
trans fat content of their products on the packaging.
This book provides an overview of trans fatty acids in
oils and fats used in food manufacture. Topics covered include: the
chemistry and occurrence of TFAs; analytical methods for
determining the fatty acid composition including TFAs of foods;
processing techniques for reducing, minimising or even avoiding the
formation of TFAs; TFA alternatives in food; health and nutrition
concerns and legislative aspects. It is directed at chemists and
technologists working in edible oils and fats processing and
product development; food scientists and technologists; analytical
chemists and nutritionists working in the food industry.

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