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Trans Fatty Acids



Trans Fatty Acids

Albert J. Dijkstra (Editor), Richard J. Hamilton (Editor), Wolf Hamm (Editor)

ISBN: 978-0-470-69807-5 April 2008 Wiley-Blackwell 256 Pages

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Trans fatty acids (TFAs) have been used for many years to impart desirable physical characteristics to fats and fat blends used in food manufacturing. However, clinical trials and epidemiological studies conducted over the last thirty years have shown that TFAs can increase “bad” cholesterol levels in the blood while reducing “good” cholesterol. Accordingly, they are also linked with increased risks of coronary heart disease, thrombosis and strokes. For this reason, the food industry has been obliged to find alternatives to TFAs, thus enabling it to meet the presumed consumer demand for “low” or “no” trans fats products. The issue is becoming more and more pressing. For example, US labelling regulations now require that food manufacturers state the trans fat content of their products on the packaging.

This book provides an overview of trans fatty acids in oils and fats used in food manufacture. Topics covered include: the chemistry and occurrence of TFAs; analytical methods for determining the fatty acid composition including TFAs of foods; processing techniques for reducing, minimising or even avoiding the formation of TFAs; TFA alternatives in food; health and nutrition concerns and legislative aspects. It is directed at chemists and technologists working in edible oils and fats processing and product development; food scientists and technologists; analytical chemists and nutritionists working in the food industry.

1 Fatty acids: structure, occurrence, nomenclature, biosynthesis and properties.

Richard J. Hamilton.

2 Trans fatty acids intake: epidemiology and health implications.

Geok Lin Khor and Norhaizan Mohd Esa.

3 Conjugated linoleic acid effects on body composition and clinical biomarkers of disease in animals and man: metabolic and cell mechanisms.

Klaus W.J. Wahle, Marie Goua, Simona D’Urso and Steven D. Heys.

4 Analysis of trans mono- and polyunsaturated fatty acids.

Jean-Louis Sébédio and W.M. Nimal Ratnayake.

5 Controlling physical and chemical properties of fat blends through their triglyceride compositions.

Albert J. Dijkstra.

6 Trans isomer control in hydrogenation of edible oils.

Annemarie Beers, Rob Ariaansz and Douglas Okonek.

7 Fractionation and interesterification.

Wim De Greyt and Albert J. Dijkstra.

8 Food applications of trans fatty acids.

John Podmore.

9 Food products without trans fatty acids.

Pernille Gerstenberg Kirkeby

"Achieves its goals remarkably well. … The writing is clear enough for everyone to grasp the concepts. This book would make a good addition to any academic library with a focus on nutrition or food chemistry at the undergraduate or graduate level." (Journal of Agricultural & Food Information, Autumn 2009)

"Trans Fatty Acids is an interesting read for undergraduates as well as a useful reference for graduate students, industry researchers, and academicians. The writing style is friendly, easy to understand, and the book contains a variety of data sets and examples." (inform, April 2009)

"This book is written in a reader friendly style and is an excellent guide to nutritionists, health experts, food scientists and those engaged in industrial processing." (Indian Journal of Nutrition and Dietician, September 2008)

"I recommend this book as a well-researched and comprehensive review of all the issues surrounding TFA in the food supply. It is easy to read and understand." (Auckland Uniservices Limited, June 2008)

● A valuable new source of information on this crucially important topic for the food industry
● The only reference on this subject to cover chemistry, analytical methods, nutritional aspects and processing options that avoid TFAs
● Chapter authors are drawn from an international field of experts