Trans Fatty Acids - Hardcover

Hardcover

ISBN 10: 1405156910 ISBN 13: 9781405156912

Publisher: Wiley-Blackwell, 2007

Synopsis

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.

About this title

About the Author:

Albert J. Dijkstra, Consultant to the Oils and Fats Industry, St Eutrope-de-Born, France

Richard J. Hamilton, Emeritus Professor, Liverpool John Moores University, UK

Wolf Hamm, Consultant to the Oils and Fats Industry, Harpenden, UK

Review:

"Achieves its goals remarkably well. ... The writing is clear enough for everyone to grasp the concepts. This book would make a good addition to any academic library with a focus on nutrition or food chemistry at the undergraduate or graduate level." (Journal of Agricultural & Food Information, Autumn 2009)

"Trans Fatty Acids is an interesting read for undergraduates as well as a useful reference for graduate students, industry researchers, and academicians. The writing style is friendly, easy to understand, and the book contains a variety of data sets and examples." (inform, April 2009)

"This book is written in a reader friendly style and is an excellent guide to nutritionists, health experts, food scientists and those engaged in industrial processing." (Indian Journal of Nutrition and Dietician, September 2008)

"I recommend this book as a well-researched and comprehensive review of all the issues surrounding TFA in the food supply. It is easy to read and understand." (Auckland Uniservices Limited, June 2008)

About this edition

• Publisher: Wiley-Blackwell
• Publication date: 2007
• ISBN 10: 1405156910
• ISBN 13: 9781405156912
• Binding: Hardcover
• Edition number: 1
• Number of pages: 256
• Editor: Dijkstra Albert J., Hamilton Richard J., Hamm Wolf