Trans Fatty Acids 2008
DOI: 10.1002/9780470697658.ch6
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Trans Isomer Control in Hydrogenation of Edible Oils

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Cited by 11 publications
(11 citation statements)
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“…It is possible to enrich ruminant products for trans VA through feeding strategies, by increasing time on pasture and decreasing silage in cattle feed, but the effect on EA content has not been evaluated [ 14 ]. TFA isomer distribution and content in iTFA varies depending on starting oil, degree of hydrogenation, temperature and catalyst [ 15 , 16 ]. Knowledge about responses to individual TFA isomers such as EA and trans VA can contribute in developing guidelines for the process of partial hydrogenation of vegetable oils and food formulations by the industry, but also in the context of feeding strategies for milk and meat production.…”
Section: Introductionmentioning
confidence: 99%
“…It is possible to enrich ruminant products for trans VA through feeding strategies, by increasing time on pasture and decreasing silage in cattle feed, but the effect on EA content has not been evaluated [ 14 ]. TFA isomer distribution and content in iTFA varies depending on starting oil, degree of hydrogenation, temperature and catalyst [ 15 , 16 ]. Knowledge about responses to individual TFA isomers such as EA and trans VA can contribute in developing guidelines for the process of partial hydrogenation of vegetable oils and food formulations by the industry, but also in the context of feeding strategies for milk and meat production.…”
Section: Introductionmentioning
confidence: 99%
“…The most recent review of the subject [47] describes a whole range of alternative processing techniques and catalyst systems that lead to a reduced trans isomer content but all of them show disadvantages and only few of them are used industrially and then only to a limited extent. Producing a hardstock with a low trans isomer content requires other modification techniques like interesterification and/or fractionation and utilises other raw materials like palm oil, which fortunately is readily available and cheap.…”
Section: Hydrogenationmentioning
confidence: 99%
“…The main aim of this process is to increase the oxidative and thermal stability of edible oils and to improve their consumption suitability in the manufacture of margarines and other fats. It is estimated that the amount of oils hydrogenated every year is approximately 6 million tons [1]. Particularly important is the hydrogenation of vegetable oils which account for about 70% of edible oil in the world [2].…”
Section: Introductionmentioning
confidence: 99%