Includes bibliographical references and index.

Table of Contents
Preface
List of Abbreviations
Chapter 1: Trans Fats: Health, Chemistry, Functionality, and Potential Replacement Solutions;
Health Effects of Trans Fats;
Structure, Properties, and Functionality of TAGs;
Functional Need for Solid Fat in Food Products;
Trans Fats Replacement Strategies;
Designer Fats;
Ideal Designer Fats for Solid Fat Applications;
Chapter 2: Natural versus Industrial Trans Fatty Acids;
Natural versus Industrial Trans Fats: Basic Hypothesis and Background;
Natural versus Industrial Trans Fatty Acids: Chemistry and Dietary Sources;
Analytical Considerations and Biomarkers of Intake;
Impact of Natural and Industrial TFAs on Blood Lipid Profile and Coronary Heart Disease Risk;
Public Health Implications;
Chapter 3: FDA Food Labeling Regulations for Trans Fat;
Trans Fat in Nutrition Facts;
Nutrient Content Claims;
Health Claims;
Latest Developments in Trans Fats Regulations;
Similar International Trans Fat Labeling Regulations;
Chapter 4: Nutritional Aspects of Trans Fatty Acids;
Characteristics of Trans Fatty Acids;
Intake of Trans Fatty Acids;
Trans Fatty Acids and Cholesterol;
Trans Fatty Acids and Cardiovascular Disease;
Trans Fatty Acids and Adiposity and Weight Management;
Trans Fatty Acids and Diabetes and Insulin Resistance;
Trans Fatty Acids and Cancer;
Reduction of Intake of Trans Fatty Acids;
Chapter 5: Application of Gas Chromatography and Infrared Spectroscopy for the Determination of the Total Trans Fatty Acid; Saturated Fatty Acid, Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents in Edible Fats and Oils;
Capillary Gas Chromatography;
Mid-Infrared Spectroscopy;
Near-Infrared Spectroscopy;
Chapter 6: Processing Solutions: Fractionation and Blended Oils;
Sources of Solid Fat Alternatives for Partially Hydrogenated Vegetable Oils;
Palm Oil: The Most Versatile Solution to Trans Fat Reduction in Processed Foods;
Component Blending to Match PHVO High Trans Shortenings and Fats;
Formulating Palm Oil and Its Fractions for a Diverse Range of Functional Products;
Chapter 7: High-Oleic Oils and Their Uses for Trans Fats Replacement;
Compositions and Properties;
Chapter 8: Latest Developments in Chemical and Enzymatic Interesterification for Commodity Oils and Specialty Fats;
Random Interesterification for Commodity Oils;
Specific Enzymatic Interesterification for Specialty Fat Products;
Chapter 9: Enzymatic Interesterification;
Reaction Mechanism;
Monitoring Method for the Process of Lipase-Catalyzed Interesterification Degree;
Process Development for Lipase-Catalyzed Interesterification;
Characterization of Lipase-Catalyzed Interesterified Fat;
Crystal Microstructure;
Chapter 10: Structured Emulsions and Edible Oleogels as Solutions to Trans Fat;
1.1 Introduction and Recent Progress in Regard to Trans Fat Reduction;
Effects of Specific Fatty Acids on Our Cardiovascular Health;
Structured Emulsions Using Monoglycerides;
Organogels;
Waxes and Wax Organogels;
Oleogels Made Using 12-Hydroxystearic Acid;
Ethylcellulose (Polymer) Oleogels;
Imaging the Polymer Network Structure of Ethylcellulose Oleogels;
Production Considerations and Food Applications of Ethylcellulose Oleogels;
Using Oleogels for Nutraceutical Delivery or Encapsulation;
Phytosterol–Oryzanol Mixtures for Organogelation Purposes;
Chapter 11: Trans Fats Replacement Solutions for Frying and Baking Applications, Shortenings, Margarines, and Spreads;
Blending as Zero Trans Options;
Trait Modified Oils as Trans Fat Replacements;
Case Studies on Trans Reformulation in Fast Food Chains and Laboratory Frying (Trait-Modified Oils);
Baking;
Palm-Based Baking Shortenings;
Troubleshooting Trans-Free Frying and Baking;
Zero-Trans Margarines and Spreads;
Chapter 12: Trans Fats Replacement Solutions in North America;
Consumption Patterns: Effect of Trans Fat Labeling;
Food Service Applications and Products;
Trans Fat Regulation in Canada;
Commercial Trans Fat Replacements;
Innovations in Trans Fat Replacements in the Food Service Sector;
Other Trans Fat Alternatives;
New Low-Saturate/No-Trans, Omega-3-Enriched Oils in the Commercial Pipeline;
Margarines and Spreads;
Chapter 13: Trans Fats Replacement Solutions in Europe;
TFA Intake in Europe;
TFA in Foods in Europe;
Trans Fat Regulations in Europe;
Why Industrial TFAs Were Used in Food Products in Europe;
Low Trans Partial Hydrogenation;
Elimination of Partially Hydrogenated Vegetable Oils as Structurants from Fat-Continuous Margarines and Spreads;
Replacement of Partially Hydrogenated Vegetable Oil as a Cocoa Butter Alternative;
Replacement of Partially Hydrogenated Vegetable Oil in Stable Frying Oils;
Chapter 14: Trans Fats Replacement Solutions in South America;
The Hydrogenation Process in Brazil and Argentina;
Trans Fat Free Americas;
Regulation of Trans Fats in Brazil and Argentina and Intake Recommendation;
Trans Fatty Acid Content of Brazilian and Argentinean Foods Before and After Mandatory Trans Fat Labeling;
Alternatives to Reduce Trans Fat in Foods;
Chapter 15: Trans Fats Replacement Solutions in China;
Labeling and the Regulatory Situation;
Industrial Responses and Solutions;
Technical Trends in Industry;
Remarks and Outlook;
Chapter 16: Trans Fats Replacement Solutions in Japan;
Ingested Amount of TFA in Japan;
Response to the TFA Issue in Japan;
Reduction Measures of TFA;
Future Prospects;
Chapter 17: Trans Fats Replacement Solutions in India;
History of the Vanaspati Industry in India;
Vegetable Oils Used for the Manufacture of Vanaspati;
Fatty Acid Composition of Indian Vanaspati;
Vanaspati Manufacturing Process;
Trans Fats in the Indian Diet;
Trans Fatty Acid Consumption of the Indian Population;
Vanaspati Regulations in India;
Methods to Reduce TFA Content in Vanaspati/Bakery Shortening;
Chapter 18: Trans Fats Replacement Solutions in Malaysia;
Regulation of Trans Fatty Acids in Malaysia;
Recommended Nutrient Intake for Trans Fatty Acids in Malaysia;
Trans Fatty Acid Content of Malaysian Food Products;
Trans Fat Alternatives;
Versatility of Palm Oil Fractions in Food Applications;
Chapter 19: Trans Fats Replacement Solutions in Australia and New Zealand;
TFA in Foods in Australia and New Zealand;
Trans Fat Regulations in Australia and New Zealand;
Strategies for Trans Fat Replacement;
Index