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As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.

• Emphasizes techniques for trans fatty acid...

Responding to government regulations that require declaration of the amount of trans fat present in foods, Trans Fats Alternatives provides cutting-edge research and insights into a this major industry issue. With contributions from major fats and oils suppliers, including Aarhus, ADM, Bunge, Cargill, Loders Croklaan, and Premium Vegetable Oils, the book covers the new regulations in detail, includes methods to analyze for trans fat, explores consumer reaction to trans fat labeling, discusses the nutrition facts, and supplies approaches to trans fat replacement/reformulation. It an...