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Sciences des Aliments

0240-8813
parution suspendue
An international journal of food science and technology
 

 ARTICLE VOL 22/4 - 2002  - pp.365-369  - doi:10.3166/sda.22.365-369
TITLE
Trans fatty acids: state of the art

ABSTRACT

Trans fatty acids have been called unnatural substances, because they are produced during hydrogenation of vegetable oils. Hydrogenation — or hardening — is applied to change the characteristics of the liquid oils so they can be incorporated into food items like margarines, shortenings and salad oils. However, fats from ruminants also contain small amounts of trans fatty acids because of biohydrogenation fatty acids by bacteria in the rumen. Finally, trans fatty acid from linoleic acid or α-linolenic acid can be formed during deodorization of vegetable oils, hydrogenation, and deep-frying at high temperatures.

AUTEUR(S)
Ronald P. MENSINK

LANGUE DE L'ARTICLE
Anglais

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