Milk fat/sunflower oil blends as trans fat replacers
As a body of evidence suggests that dietary trans fatty acids raise blood cholesterol levels, thereby increasing the risk of coronary heart disease, on July 11, 2003, FDA issued a final rule requiring the mandatory declaration in the nutrition label of the amount of trans fat present in foods, inclu...
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todo:paper_97816172_v_n_p87_Candal2023-10-03T16:44:21Z Milk fat/sunflower oil blends as trans fat replacers Candal, R.J. Herrera, M.L. As a body of evidence suggests that dietary trans fatty acids raise blood cholesterol levels, thereby increasing the risk of coronary heart disease, on July 11, 2003, FDA issued a final rule requiring the mandatory declaration in the nutrition label of the amount of trans fat present in foods, including dietary supplements. The agency required that the declaration of trans fat be on a separate line immediately under the declaration for saturated fat. Since there was no scientific basis for establishing a DV for trans fat, the final rule did not require the listing of a % DV as is required for some of the other mandatory nutrients, such as saturated fat. However, a report from the World Health Organization (WHO) and the Food and Agricultural Organization (FAO) of the United Nations 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 supply both in the U.S. and globally. There are many challenges that food manufacturers have faced during the development of new trans fat alternatives. Any replacement ingredient must 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 the consumer. The stability or shelf life of the finished product must also be maintained to ensure consumer acceptability. In some applications, like baked goods, a certain amount of 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 becoming important, since shortenings with appropriate physicochemical properties and good nutritional characteristics that are free of trans fatty acids and rich in PUFA can be obtained. Thus, it is of interest to discuss the potential of blends of a stearin such as a high-melting fraction of milk fat with a vegetable oil as trans fat replacer. In this chapter the physical chemical properties of milk fat-sunflower oil low-trans blends, that is, crystallization behavior, polymorphism, microstructure and the effect of addition of emulsifiers in bulk systems will be reviewed. © 2009 Nova Science Publishers, Inc. CHAP info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_97816172_v_n_p87_Candal |
| institution |
Universidad de Buenos Aires |
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I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
As a body of evidence suggests that dietary trans fatty acids raise blood cholesterol levels, thereby increasing the risk of coronary heart disease, on July 11, 2003, FDA issued a final rule requiring the mandatory declaration in the nutrition label of the amount of trans fat present in foods, including dietary supplements. The agency required that the declaration of trans fat be on a separate line immediately under the declaration for saturated fat. Since there was no scientific basis for establishing a DV for trans fat, the final rule did not require the listing of a % DV as is required for some of the other mandatory nutrients, such as saturated fat. However, a report from the World Health Organization (WHO) and the Food and Agricultural Organization (FAO) of the United Nations 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 supply both in the U.S. and globally. There are many challenges that food manufacturers have faced during the development of new trans fat alternatives. Any replacement ingredient must 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 the consumer. The stability or shelf life of the finished product must also be maintained to ensure consumer acceptability. In some applications, like baked goods, a certain amount of 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 becoming important, since shortenings with appropriate physicochemical properties and good nutritional characteristics that are free of trans fatty acids and rich in PUFA can be obtained. Thus, it is of interest to discuss the potential of blends of a stearin such as a high-melting fraction of milk fat with a vegetable oil as trans fat replacer. In this chapter the physical chemical properties of milk fat-sunflower oil low-trans blends, that is, crystallization behavior, polymorphism, microstructure and the effect of addition of emulsifiers in bulk systems will be reviewed. © 2009 Nova Science Publishers, Inc. |
| format |
CHAP |
| author |
Candal, R.J. Herrera, M.L. |
| spellingShingle |
Candal, R.J. Herrera, M.L. Milk fat/sunflower oil blends as trans fat replacers |
| author_facet |
Candal, R.J. Herrera, M.L. |
| author_sort |
Candal, R.J. |
| title |
Milk fat/sunflower oil blends as trans fat replacers |
| title_short |
Milk fat/sunflower oil blends as trans fat replacers |
| title_full |
Milk fat/sunflower oil blends as trans fat replacers |
| title_fullStr |
Milk fat/sunflower oil blends as trans fat replacers |
| title_full_unstemmed |
Milk fat/sunflower oil blends as trans fat replacers |
| title_sort |
milk fat/sunflower oil blends as trans fat replacers |
| url |
http://hdl.handle.net/20.500.12110/paper_97816172_v_n_p87_Candal |
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AT candalrj milkfatsunfloweroilblendsastransfatreplacers AT herreraml milkfatsunfloweroilblendsastransfatreplacers |
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