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Healthy high-quality fats from a food science perspective
YKI – Ytkemiska institutet.
2005 (English)In: Lipid Technology, ISSN 0956-666X, E-ISSN 1863-5377, Vol. 17, 177-181 p.Article in journal (Refereed)
Abstract [en]

Trans fats are widely used in the food industry. They are relatively cheap and have excellent chemical and physical properties. However they are very poor nutritional components and have been shown to increase the risk of coronary heart disease. As a consequence there is consumer and legislative pressure to remove them from food products. This can be done either by the use of alternative processing, or by better control of the fats and their behaviour in a product. Alternative processing techniques such as enzymatic interesterification and fractionation allow for the development of blends that can be made with tailored properties. Alternatively control of the crystal structure of a product can be used to give structure with reduced quantities of solid fat. This can be promoted by either chemical or processing means. By understanding fat crystallisation and fat crystal habit (shape) modification improvements and developments can be made that can allow for reductions in trans fats.

Place, publisher, year, edition, pages
2005. Vol. 17, 177-181 p.
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-27302OAI: oai:DiVA.org:ri-27302DiVA: diva2:1054306
Note
A1755Available from: 2016-12-08 Created: 2016-12-08Bibliographically approved

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