Grasas y Aceites, Vol 44, No 4-5 (1993)

Technical and nutritional implications of trans fatty acids in hydrogenated oils


https://doi.org/10.3989/gya.1993.v44.i4-5.1082

D. Barrera-Arellano
Lab. de Óleos e Gorduras. FEA/UNICAMP, Brazil

Abstract


Customers are increasingly paying attention to fats and oils because they are strongly health related. Many points are still confusing about this, but certainly there is one that will soon become public concern: the presence of trans fatty acids in hydrogenated fats and their products. Natural fats and oils from vegetable origin lack this trans isomers. Even though the production of the trans isomers during hydrogenation is unavoidable it can be controlled and minimized. The presence of these components modify technical characteristics as well as introduce problems and alterations in health and nutritional aspects. High trans fatty acids values (up 62%) were found in Brazilian products. A relevant effect in solid content (SFC) at low temperatures was observed but no influence in the softening point. Possible nutritional and health effects related to trans fatty acids will be discussed.

Keywords


Fatty acid; Hydrogenated oil; Information (paper); Nutritional evaluation; Trans isomer

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