Table Of ContentTrans Fats
Replacement Solutions
Trans Fats
Replacement Solutions
Editor
Dharma R. Kodali
Urbana, Illinois
AOCS Mission Statement
AOCS advances the science and technology of oils, fats, surfactants and related materials,
enriching the lives of people everywhere.
AOCS Books and Special Publications Committee
M. Mossoba, Chairperson, U.S. Food and Drug Administration, College Park, Maryland
W. Byrdwell, Vice Chair, USDA, ARS, BHNRC, FCMDL, Beltsville, Maryland
P. Dutta, Swedish University of Agricultural Sciences, Uppsala, Sweden
N.T. Dunford, Oklahoma State University, Oklahoma
D.G. Hayes, University of Tennessee, Knoxville, Tennessee
V. Huang, Yuanpei University of Science and Technology, Taiwan
L. Johnson, Iowa State University, Ames, Iowa
H. Knapp, Big Sky Medical Research, Billings, Montana
G. Knothe, USDA, ARS, NCAUR, Peoria, Illinois
D.R. Kodali, University of Minnesota, Minneapolis, Minnesota
G.R. List, USDA, NCAUR-Retired, Consulting, Peoria, Illinois
R. Moreau, USDA, ARS, ERRC, Wyndmoor, Pennsylvania
W. Warren Schmidt, Surfactant Consultant, Cincinnati, Ohio
P. White, Iowa State University, Ames, Iowa
N. Widlak, ADM Cocoa, Milwaukee, Wisconsin
R. Wilson, Oilseeds & Biosciences Consulting, Raleigh, North Carolina
Copyright © 2014 by AOCS Press, Urbana, IL 61802. All rights reserved. No part of this book
may be reproduced or transmitted in any form or by any means without written permission
of the publisher.
ISBN 978-0-9830791-5-6 (print)
ISBN 978-1-6306703-3-7(.epub)
ISBN 978-1-6306703-4-4 (.mobi)
Library of Congress Cataloging-in-Publication Data
Trans fats replacement solutions / editor, Dharma R. Kodali.
pages cm
Includes bibliographical references and index.
ISBN 978-0-9830791-5-6 (print) — ISBN 978-1-63067-033-7 (epub) —
ISBN 978-1-63067-034-4 (mobi) 1. Trans fatty acids. 2. Food—Fat content.
3. Food—Labeling. I. Kodali, Dharma R., 1951– editor of compilation.
TX553.U5T73 2014
613.2'84—dc23
2014011130
Printed in the United States of America
18 17 16 15 14 5 4 3 2 1
The paper used in this book is acid-free, and falls within the guidelines established to ensure
permanence and durability.
Contents
Preface ix
Contributors xi
List of Abbreviations xv
chapter 1 1
Trans Fats: Health, Chemistry, Functionality, and Potential
Replacement Solutions
Dharma R. Kodali
chapter 2 41
Natural versus Industrial Trans Fatty Acids
Frédéric Destaillats, Ye Flora Wang, and David J. Baer
chapter 3 61
FDA Food Labeling Regulations for Trans Fat
Vincent de Jesus
chapter 4 71
Nutritional Aspects of Trans Fatty Acids
Ingeborg A. Brouwer and Anne J. Wanders
chapter 5 89
Application of Gas Chromatography and Infrared Spectroscopy for
the Determination of the Total Trans Fatty Acid, Saturated Fatty Acid,
Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents
in Edible Fats and Oils
Magdi M. Mossoba, Cynthia Tyburczy, Pierluigi Delmonte, Ali Reza Fardin-Kia,
Jeanne I. Rader, Hormoz Azizian, and John K.G. Kramer
chapter 6 123
Processing Solutions: Fractionation and Blended Oils
Gerald P. McNeill
chapter 7 139
High-Oleic Oils and Their Uses for Trans Fats Replacement
Linsen Liu
v
vi ■ Contents
chapter 8 153
Latest Developments in Chemical and Enzymatic Interesterification
for Commodity Oils and Specialty Fats
Véronique Gibon and Marc Kellens
chapter 9 187
Enzymatic Interesterification
Hong Zhang and Prakash Adhikari
chapter 10 215
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Alexander K. Zetzl and Alejandro G. Marangoni
chapter 11 245
Trans Fats Replacement Solutions for Frying and Baking Applications,
Shortenings, Margarines, and Spreads
G.R. List
chapter 12 275
Trans Fats Replacement Solutions in North America
G.R. List
chapter 13 287
Trans Fats Replacement Solutions in Europe
Leendert Wesdorp, Sergey M. Melnikov, and Estelle A. Gaudier
chapter 14 313
Trans Fats Replacement Solutions in South America
Jane Mara Block and Maria Lidia Herrera
chapter 15 337
Trans Fats Replacement Solutions in China
Jingyi Zhang, Prakash Adhikari, Tiankui Yang, Shuhua Xia, Peng Hu, Yuanrong Jiang,
and Xuebing Xu
chapter 16 355
Trans Fats Replacement Solutions in Japan
Toshiharu Arishima and Haruyasu Kida
Contents ■ vii
chapter 17 365
Trans Fats Replacement Solutions in India
R.B.N. Prasad and K.D. Yadav
chapter 18 385
Trans Fats Replacement Solutions in Malaysia
Teng Kim-Tiu, Kalanithi Nesaretnam, and Sivaruby Kanagaratnam
chapter 19 399
Trans Fats Replacement Solutions in Australia and New Zealand
Amy Logan and Chakra Wijesundera
Index 419
Preface
In the past two decades, trans fats have received a considerable worldwide attention.
In the 1990s, many research studies unequivocally demonstrated that trans fats are
responsible for a higher incidence of coronary heart disease, prompting the Food and
Drug Administration (FDA) to regulate trans fats in food products. As a result, food
manufacturers were required to label the amount of trans fats in various food products
starting in 2006. The increased public awareness of the harmful effects of trans fats
through the FDA labeling initiated the removal of trans fats from food products. This
trans fat replacement initiative has created a paradigm shift in the fats and oils indus-
try to find successful alternatives. Never before has such a concerted effort been made
to remove an ingredient from the worldwide food chain. After a decade of initial
trans fat regulation proposals, many trans fat replacement solutions were implemented
and some countries successfully eliminated industrial trans fats from processed food.
Buoyed by these successes, the FDA recently proposed the removal of generally rec-
ognized as safe (GRAS) status for partially hydrogenated oils (PHOs), the major in-
dustrial process responsible for most trans fats. If and when this new FDA proposal
is implemented, the industrially produced trans fats will be entirely eliminated from
food chain. This book is an effort to comprehensively document all aspects of trans
fats and replacement solutions. It will answer questions about trans fats, such as how
they became part of the food chain in the past century, their chemistry, their func-
tional need, why they remain a health/nutrition issue, and what replacement solu-
tions exist and how they have been adopted around the world.
This book is geared for a general audience as well as for experienced researchers.
General readers will not only find the historical perspective of trans fats interesting,
but also the specific factors that contributed to incorporating trans fats into the food
chain and their ultimate removal. Experienced scientists will find the literature sum-
maries useful and gain insight into structure–property–functionality relationships of
fats and oils, what factors are important for delivering functionality while replacing
trans fats in food products, and various trans fats technologies and solutions used
around the world.
The contents of this book can be divided into two parts. The first 11 chapters
describe the fundamental aspects of trans fats and the strategies, technologies, and so-
lutions for replacing trans fats. Chapter 1 provides a comprehensive overview of trans
fats, including their health effects, chemistry, sources, properties, and functionality. It
also provides an in-depth analysis of the structure, properties, and functionality of fats
and oils and addresses how this knowledge can provide an insight into finding ideal
trans fat replacement solutions. The holy grail of trans fats replacement solutions is
to find an ideal trans fat replacement with an equal or better performance without an
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