Trans Fats Replacement Solutions for Frying and Baking Applications, Shortenings, Margarines, and Spreads

Publisher Summary This chapter focuses on trans fats replacement solutions for frying and baking applications, shortenings, margarines, and spreads. The food, oil processing, and agribusiness sectors have overcome many technical issues to bring healthier products to the market place in spite of working with just a few fats and oils, such as, palm, soybean, canola, sunflower, corn, cottonseed, and animal fats. The re-emergence of the trait-modified oils industry will continue to grow and provide Trans Fatty Acid (TFA)-free oils. The aforementioned technologies of oleogels for structuring baking fats and improved emulsifier/surfactant blends with liquid oils are very promising as TFA replacements. The time-honored fat modifications, including hydrogenation, interesterification, and fractionation are still valuable and further research may extend their usefulness as food formulation methods. Only time will tell if the expense and time required to meeting labeling regulations are merited.