Trans Free Fats : Trends in the U.S. and the World.
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Petaling Jaya : MPOB,
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During the 1990's and into the 2000's scientific evidence began to mount regarding the negative effects on human health by trans-fatty acids in hydrogenated oils. As a result, some countries, particularly Canada, Denmark and the USA, have enacted legislation concerning the labeling and use of food products containing hydrogenated fats and trans-fatty acids. Especially in the USA, many food processors and food service companies have come to rely on the versatility and stability of these various shortenings. Due to market forces and legislation demands, some of these companies have sought, or are still seeking, adequate solutions for replacement oils and fats which are not hydrogenated, or contain little or no trans-fats. Two main areas of supply come from 1) Modified oils and fats, and 2) Natural oils and fats.
During the 1990's and into the 2000's scientific evidence began to mount regarding the negative effects on human health by trans-fatty acids in hydrogenated oils. As a result, some countries, particularly Canada, Denmark and the USA, have enacted legislation concerning the labeling and use of food products containing hydrogenated fats and trans-fatty acids. Especially in the USA, many food processors and food service companies have come to rely on the versatility and stability of these various shortenings. Due to market forces and legislation demands, some of these companies have sought, or are still seeking, adequate solutions for replacement oils and fats which are not hydrogenated, or contain little or no trans-fats. Two main areas of supply come from 1) Modified oils and fats, and 2) Natural oils and fats.
During the 1990's and into the 2000's scientific evidence began to mount regarding the negative effects on human health by trans-fatty acids in hydrogenated oils. As a result, some countries, particularly Canada, Denmark and the USA, have enacted legislation concerning the labeling and use of food products containing hydrogenated fats and trans-fatty acids. Especially in the USA, many food processors and food service companies have come to rely on the versatility and stability of these various shortenings. Due to market forces and legislation demands, some of these companies have sought, or are still seeking, adequate solutions for replacement oils and fats which are not hydrogenated, or contain little or no trans-fats. Two main areas of supply come from 1) Modified oils and fats, and 2) Natural oils and fats.
Palabras clave
Aceite de palma, Aceite de palmiste, Ácidos grasos, Grasas y aceites, Mercados, Hidrogenación