Is the quality and cost of food affected if industrially produced trans fatty acids are removed?
Since the start in Italy and Denmark more than 10 years ago the application of fats and oils without trans fatty acids (TFA) has increased all over the world. Today the food industry uses enormous resources to decrease the content of TFA in existing and new products. The food industry has in most cases succeeded in making consumer accepted products without TFA-most of the quality issues have been related to the technological properties of the fat- and oil-based ingredients. The change from the traditional process of selective hydrogenation to fractionation and interesterification has caused a change in the demand of vegetable oils and process capacities in the market, but until now most of these changes has been absorbed by the market without significant changes in the cost of the raw materials.
Nielsen
Karsten
K
AarhusKarlshamn Denmark A/S, Aarhus, Denmark. karsten.nielsen@aarhuskarlshamn.com
D003365:Costs and Cost Analysis; D003718:Denmark; D004042:Dietary Fats, Unsaturated / Q000009:adverse effects / Q000191:economics* / Q000266:history; D005502:Food / Q000009:adverse effects / Q000191:economics*; D019649:Food Industry / Q000191:economics* / Q000266:history; D049673:History, 20th Century; D049674:History, 21st Century; D007558:Italy; D011786:Quality Control; D044242:Trans Fatty Acids / Q000009:adverse effects / Q000191:economics* / Q000266:history
D004042:Dietary Fats, Unsaturated; D044242:Trans Fatty Acids