Volume 12, Number 5-6, Septembre-Décembre 2005
|Page(s)||422 - 426|
|Section||Les besoins et contraintes des IAA|
|Published online||15 September 2005|
Technical aspects of trans reduction in modified fats
TUSCC/Unilever Research, Olivier van Noortlaan 120, 3133
AT Vlaardingen, The Netherlands
Modification of the solid phase lines of naturally occurring oils and fats is required to produce optimal hardstocks for fat continuous products like margarines, spreads and shortenings. Trans-free hardstocks are produced by combination of the trans-free modification techniques: full hydrogenation, interesterification, and fractionation together with the choice of the feedstock. The introduction of trans-free hardstocks in domestic margarines since 1995 has drastically reduced the daily trans intake by European consumers.
Key words: oil modification / trans fatty acids / full hydrogenation / interesterification / fractionation
© John Libbey Eurotext 2005
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