Zero Trans Fats
Edible Oil and Fat Products: Processing Technologies
Gary R. List,
Gary R. List
United States Department of Agriculture, Washington, DC, USA
Retired.Search for more papers by this authorGary R. List,
Gary R. List
United States Department of Agriculture, Washington, DC, USA
Retired.Search for more papers by this authorFirst published: 13 February 2020
Abstract
Trans fat nutrition labeling has revolutionized the food industry. Catalytic hydrogenation has been the backbone of the edible industry for decades. However, significant amounts of trans fatty acids (TFAs) are formed through isomerization of double bonds within the triacylgylcerols. Since dietary fats including TFAs, saturated fatty acids, and cholesterol have been implicated as having adverse effects on blood serum cholesterol levels, risk factors for coronary heart disease and numerous other diseases and afflictions may be increased. This article reviews the processing technologies developed in response to the Nutrition Education Labeling Act (NELA) enacted by the Congress in 1990 and the final TFA rule of 2003.
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