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Chemistry

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Food Science

Gt Product Group

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B2B GT

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B2B & B2C

<P>This book is geared towards the fats and oils industry and food product manufacturers. It provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions.</P>

Trans Fats Replacement Solutions

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TRANS FATS REPLACEMENT SOLUTIONS

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
Preface.
Contributors.
List of Abbreviations.
1: Trans Fats: Health, Chemistry, Functionality, and Potential Replacement Solutions.
2: Natural versus Industrial Trans Fatty Acids.
3: FDA Food Labeling Regulations for Trans Fat.
4: Nutritional Aspects of Trans Fatty Acids.
5: Application of Gas Chromatography and Infrared Spectroscopy for the Determination of the Total Trans Fatty Acid, Saturated Fatty Acid, Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents in Edible Fats and Oils.
6: Processing Solutions: Fractionation and Blended Oils.
7: High-Oleic Oils and Their Uses for Trans Fats Replacement.
8: Latest Developments in Chemical and Enzymatic Interesterification for Commodity Oils and Specialty Fats.
9: Enzymatic Interesterification.
10: Structured Emulsions and Edible Oleogels as Solutions to Trans Fat.
11: Trans Fats Replacement Solutions for Frying and Baking Applications, Shortenings, Margarines, and Spreads.
12: Trans Fats Replacement Solutions in North America.
13: Trans Fats Replacement Solutions in Europe.
14: Trans Fats Replacement Solutions in South America.
15: Trans Fats Replacement Solutions in China.
16: Trans Fats Replacement Solutions in Japan.
17: Trans Fats Replacement Solutions in India.
18: Trans Fats Replacement Solutions in Malaysia.
19: Trans Fats Replacement Solutions in Australia and New Zealand.
Index.

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Trans Fats Replacement Solutions