Milk fat/sunflower oil blends as trans fat replacers
As a body of evidence suggests that dietary trans fatty acids raise blood cholesterollevels, thereby increasing the risk of coronary heart disease, on July 11, 2003, FDAissued a final rule requiring the mandatory declaration in the nutrition label of the amountof trans fat present in foods, includin...
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Nova Science Publishers, Inc.
2010
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| 008 | 190411s2010 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84892780016 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Candal, R.J. | |
| 245 | 1 | 0 | |a Milk fat/sunflower oil blends as trans fat replacers |
| 260 | |b Nova Science Publishers, Inc. |c 2010 | ||
| 270 | 1 | 0 | |m Candal, R.J.; University of Buenos Aires, Faculty of Exact and Natural Sciences, INQUIMAE, Ciudad Universitaria, Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a As a body of evidence suggests that dietary trans fatty acids raise blood cholesterollevels, thereby increasing the risk of coronary heart disease, on July 11, 2003, FDAissued a final rule requiring the mandatory declaration in the nutrition label of the amountof trans fat present in foods, including dietary supplements. The agency required that thedeclaration of trans fat be on a separate line immediately under the declaration forsaturated fat. Since there was no scientific basis for establishing a DV for trans fat, thefinal rule did not require the listing of a % DV as is required for some of the othermandatory nutrients, such as saturated fat. However, a report from the World HealthOrganization (WHO) and the Food and Agricultural Organization (FAO) of the UnitedNations has recommended a very low intake of TFA, less than 1% of daily energy intake.Therefore, efforts have been made and are ongoing to decrease TFA in the food supplyboth in the U.S. and globally. There are many challenges that food manufacturers havefaced during the development of new trans fat alternatives. Any replacement ingredientmust provide the functional characteristics of the material being replaced. In other words,the alternative ingredient must provide the functionality of flakiness, firmess of texture,crispness or desired appearance in the finished product or it is likely to be rejected by theconsumer. The stability or shelf life of the finished product must also be maintained toensure consumer acceptability. In some applications, like baked goods, a certain amountof solids is crucial. Consumer concerns associated with the atherogenic effect of trans fatty acids limit the future of the hydrogenation process as a way of modifying the solidto-liquid ratio in vegetable oils/fats. As an alternative to hydrogenated vegetable oils,modification of high melting point stearins by blending with vegetable oils is becomingimportant, since shortenings with appropriate physicochemical properties and goodnutritional characteristics that are free of trans fatty acids and rich in PUFA can beobtained. Thus, it is of interest to discuss the potential of blends of a stearin such as ahigh-melting fraction of milk fat with a vegetable oil as trans fat replacer. In this chapterthe physical chemical properties of milk fat-sunflower oil low-trans blends, that is,crystallization behavior, polymorphism, microstructure and the effect of addition ofemulsifiers in bulk systems will be reviewed. © 2009 Nova Science Publishers, Inc. All rights reserved. |l eng | |
| 593 | |a University of Buenos Aires, Faculty of Exact and Natural Sciences, INQUIMAE, Ciudad Universitaria, Buenos Aires, Argentina | ||
| 593 | |a University of Buenos Aires, Faculty of Exact and Natural Sciences, Organic Chemistry Department, Ciudad Universitaria, Buenos Aires, Argentina | ||
| 700 | 1 | |a Herrera, M.L. | |
| 773 | 0 | |d Nova Science Publishers, Inc., 2010 |h pp. 87-114 |p Milk Consum. and Health |z 9781607414599 |t Milk Consumption and Health | |
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