New and Existing Oils and Fats Used in Products with Reduced Trans-Fatty Acid Content

Tarragó-Trani, Maria Teresa; Phillips, Katherine M.; Lemar, Linda E.; Holden, Joanne M.

doi:10.1016/j.jada.2006.03.010

Cited by 201 publications

(122 citation statements)

References 57 publications

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“…Partially hydrogenated vegetable oils have physical and sensory properties, such as increased oxidative stability, that contribute to longer product shelf-life, improved mouth-feel, plasticity and flavour through characteristics such as crispness or creaminess (Jang et al, 2005;Tarrago-Trani et al, 2006;Minihane and Harland, 2007). The ubiquitous presence of PHVOs throughout the global food supply in bakery products (for example, cakes, biscuits, bread, crackers, pies, and so on), deep-fried fast foods, snack foods, confectionery products and table spreads attests to their commercial value and convenience.…”

Section: Nature Of Replacement Fats and Oils For Partially Hydrogenatmentioning

confidence: 99%

“…Partially hydrogenated sunflower and soybean oils have decreased proportions of linoleic acid and increased proportions of oleic acid and TFA in comparison with their parent oils; the saturated fat content is largely unchanged. Lists of substitute fats and oils for partially hydrogenated fats have been published (Tarrago-Trani et al, 2006;Eckel et al, 2007) along with their physical and sensory characteristics, use in the food industry and method of production; this information is summarized in Tables 6 and 7. These replacement fats and oils can be produced by modification of the hydrogenation process, interesterification of different fats to produce a fat or oil with desired fatty acid composition, or fractionation of tropical oils.…”

Section: Nature Of Replacement Fats and Oils For Partially Hydrogenatmentioning

confidence: 99%

“…Some oils are produced from seeds with novel fatty acid composition through traditional plant-breeding techniques or through genetic modification. These oils are often referred to as traitenhanced or novel oils, containing negligible proportions of TFAs, higher proportions of cis-monounsaturated and lower proportions of cis-polyunsaturated fatty acid compositions when compared with the PHVOs they are intended to replace (Tarrago-Trani et al, 2006;Eckel et al, 2007;Minihane and Harland, 2007). Evidence about the sensory and physical properties of these trait-enhanced oils is not extensive in the peerreviewed scientific literature, likely, the consequence of the proprietary nature of most oils.…”

Section: Nature Of Replacement Fats and Oils For Partially Hydrogenatmentioning

confidence: 99%

“…Eckel et al (2007) in their report on the American Heart Association Trans Fat Conference (2006) showed proprietary information from Dow AgroSciences that just over one-third of edible vegetable oils are converted to partially hydrogenated oils in North America (Table 11). Most experts state that the majority of PHVOs in the world are produced from soybean and canola oils (Tarrago-Trani et al, 2006;Eckel et al, 2007;Minihane and Harland, 2007).…”

Section: World Supply Of Unmodified Vegetable Oils and Potential Implmentioning

confidence: 99%

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Feasibility of recommending certain replacement or alternative fats

Skeaff

2009

Eur J Clin Nutr

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Expert groups and public health authorities recommend that trans-fatty acid (TFA) intakes from industrially produced partially hydrogenated vegetable oils (PHVOs) should be less than 1% of total energy intake. The starting point for any regulatory or nonregulatory response to this recommendation is to assess the extent of the problem by determining where in the food supply TFAs are found and the amounts consumed in the population. Unfortunately, this is a particularly difficult task using traditional methods of dietary assessment inasmuch as food composition databases with TFA data are either nonexistent or incomplete in most countries. Current evidence on estimates of intake suggests there is high variability in TFA intakes and their food sources between countries. The ubiquitous presence of PHVOs in the global food supply in bakery products, deep-fried foods, snack foods, confectionery products and table spreads attests to their commercial value and convenience. However, their common use is more the result of historical convenience from an industry infrastructure developed over 50 years based on efficient, costeffective hydrogenation of vegetable oils rather than any inherent sensory or physical superiority of the hydrogenated fats over purpose-made zero-trans fats and oils. Current global supply of appropriate zero-trans replacement fats high in cis-unsaturated fatty acids is insufficient to meet the demand if all PHVOs in the food supply were replaced. Regulatory action needs to be coordinated with supply to maximize the opportunity for health gains by replacing partially hydrogenated fats with purposeready zero-trans vegetable oils low in saturates and high in cis-unsaturates rather than animal fats and tropical oils high in saturated fatty acids.

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Section: Nature Of Replacement Fats and Oils For Partially Hydrogenatmentioning

confidence: 99%

Section: Nature Of Replacement Fats and Oils For Partially Hydrogenatmentioning

confidence: 99%

Section: Nature Of Replacement Fats and Oils For Partially Hydrogenatmentioning

confidence: 99%

Section: World Supply Of Unmodified Vegetable Oils and Potential Implmentioning

confidence: 99%

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Feasibility of recommending certain replacement or alternative fats

Skeaff

2009

Eur J Clin Nutr

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“…Bread spreads have a lower fat content than margarine and reduced fat spreads contain 60-70% fat, low-fat spreads 40% fat and very low fat spreads 3-25% fat (Henry, 2009). One of the main health concerns with the production of margarine and fat spreads is the use of partially hydrogenated vegetable oil as this increases the trans fatty acid content of the product (Tarrago-Trani et al, 2006). Health concerns about the effect of trans fatty acids led to changes in the methodology used by the food industry for the production of margarine (Lemaitre et al, 2006).…”

Section: Margarinementioning

confidence: 99%

Fish Oil Supplement Research Remains Murky

Moyer¹

2012

Nature

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Hydrogenation: Processing Technologies

Farr¹,

Ghazani²,

Marangoni³

2020

Bailey's Industrial Oil and Fat Products

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Although there is a continued need for hydrogenation of oils and fats for food industry, in recent years the final hydrogenated products mainly switched to fully hydrogenated fats instead of partially hydrogenated oils. With the increasing consumer awareness about the deleterious effects of trans fatty acids, the consumption of industrially hydrogenated oils and fats has decreased. However, demand for substitution of hydrogenated fats with oils naturally high in saturated fatty acids, such as palm oil and its derivatives, is increasing. The current research on the elimination of trans ‐fatty acids in food products through innovations and developments in hydrogenation process, novel catalysts and supports, and using novel oils and fats sources could be promising solutions to eliminate or dramatically decrease trans fatty acids; however, these findings need to be practically confirmed in industrial scale production plants.

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New and Existing Oils and Fats Used in Products with Reduced Trans-Fatty Acid Content

Cited by 201 publications

References 57 publications

Feasibility of recommending certain replacement or alternative fats

Feasibility of recommending certain replacement or alternative fats

Fish Oil Supplement Research Remains Murky

Hydrogenation: Processing Technologies

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