Trans fatty acid-forming processes in foods: a review

Anais da Academia Brasileira de Ciências

Clayton A. Martin¹  Maria C. Milinsk¹  Jesuí V. Visentainer¹  Makoto Matsushita¹  Nilson E. De-souza¹ 

[1] ,Universidade Estadual de Maringá Departamento de Química Maringá PR ,Brasil

关键词: trans fatty acids;    partial hydrogenation;    deodorization;    frying;    irradiation;    biohydrogenation;    ácidos graxos trans;    hidrogenação parcial;    desodorização;    fritura;    irradiação;    bio-hidrogenação;   

DOI  :  10.1590/S0001-37652007000200015

来源: SciELO

【 摘 要 】

There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA.

【 授权许可】

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