Watching What You Eat – The Trans Fat Stories

The world is moving towards increased awareness about healthy living. Almost on a daily basis we are bombarded with information about the ideal diet: what is healthy, what food is good or bad. Most consumers, however, are still confused about nutrition and the role of food in causing or preventing diseases. Food is not only a source of energy and tissue replacement, it provides one of the pleasures in life and plays an important role in every culture. Consumers rightly want to make informed food choices. It makes sense to have companies provide information about proven health risks: trans fatty acids (TFA) in foods being an example.

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Investigation Into The Performance of Emulsified Liquid Shortenings Containing Palm-Based Hard Stocks

In formulating products, food manufacturers are aware of the Food Regulations and customer attitudes toward trans fatty acids and saturated fatty acids. A particularly difficult problem for the margarine and shortening manufacturer is to supply functional fats to the baking industry and other food processors. Fats are partly or fully hydrogenated not only to develop […]

Interesterified Palm Products For Solid Fat Applications

Interesterification (IE) is a powerful tool for modifying the physical and chemical properties of oils and fats. IE involves redistribution and interchange of fatty acids (FAs) within and between the triaclglycerol (TAG) molecules, which make up all oils and fats. The result is a significantly changed TAG composition and onsequently altered melting and crystallization behaviours […]