Trait-Modified Oils in Foods - F Orthoefer - Bog

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in transΓÇôfatty acids, in foods. TraitΓÇômodified oils were then developed to produce transΓÇôfat free, low saturated functional oils. TraitΓÇômodified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of traitΓÇômodified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating transΓÇôfats and reducing saturated fats from formulations. A landmark resource on modified nextΓÇôgeneration, traitΓÇômodified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.