Olive oil in food spreads

Authors

  • Miguel A. Blanco Muñoz Department of Technology Development, PULEVA BIOTECH S.A.

DOI:

https://doi.org/10.3989/gya.2004.v55.i1.151

Keywords:

Olive oil, Hydrogenation, Trans fatty acids, Monounsaturated fatty acids, Fat spread, Mediterranean diet

Abstract


Chemical hydrogenation of unsaturated fatty acids is a commonly applied reaction to food industries. The process may imply the movement of double bonds in their positions on the fatty acid carbon chain, producing positional and geometrical isomers ( trans fatty acids). Through hydrogenation, unsaturated oils are converted to margarines and vegetable shortenings. The presence of trans fatty acids in foods is undesirable, as trans fatty acids raise the plasma levels of total and low-density lipoproteins (LDL), while decrease the plasma level of high-density lipoproteins (HDL), among other effects. The use of olive oil to prepare fat spread opens new insights into the commercial development of healthy novel foods with a positive image in terms of consumer appeal.

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Published

2004-03-30

How to Cite

1.
Blanco Muñoz MA. Olive oil in food spreads. grasasaceites [Internet]. 2004Mar.30 [cited 2021Jul.28];55(1):92-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/151

Issue

Section

Monography