New and existing oils and fats used in products with reduced trans-fatty acid content.
The US Food and Drug Administration's final ruling on trans-fatty acid labeling issued in 2003 has caused a rapid transformation in the fat and oil industries. Novel ingredients and improved technologies are emerging to replace partially hydrogenated fats in foods. We present an overview of the structure and formation of trans fatty acids in foods, and a comprehensive review of the newly formulated products and current procedures practiced by the edible oil industry to reduce or eliminate trans fatty acids in response to the Food and Drug Administration's regulations mandating trans fat labeling of foods.
Tarrago-Trani
Maria Teresa
MT
Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
Phillips
Katherine M
KM
Lemar
Linda E
LE
Holden
Joanne M
JM
D001947:Breeding; D000074263:Coconut Oil; D004041:Dietary Fats / Q000032:analysis; D004042:Dietary Fats, Unsaturated / Q000032:analysis; D004951:Esterification; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis; D005818:Genetic Engineering; D006865:Hydrogenation; D007881:Legislation, Food; D000073878:Palm Oil; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry; D010944:Plants / Q000235:genetics; D012639:Seeds / Q000737:chemistry; D044242:Trans Fatty Acids / Q000032:analysis* / Q000737:chemistry; D014481:United States; D014486:United States Food and Drug Administration
D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D005227:Fatty Acids; D010938:Plant Oils; D044242:Trans Fatty Acids; D000073878:Palm Oil; D000074263:Coconut Oil