Technical aspects of trans reduction in modified fats.
Modification of the solid phase lines of naturally occurring oils and fats is required to produce optimal hardstocks for fat continuous products like margarines, spreads and shortenings. Trans-free hardstocks are produced by combination of the trans-free modification techniques: full hydrogenation, interesterification, and fractionation together with the choice of the feedstock. The introduction of trans-free hardstocks in domestic margarines since 1995 has drastically reduced the daily trans intake by European consumers.
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| Format: | Texto biblioteca |
| Language: | Fr |
| Subjects: | Acido graso trans, Fraccionamiento., Hidrogenación., interesterificación, |
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