Nielsen Karsten
AarhusKarlshamn Denmark A/S, Aarhus, Denmark.
Atheroscler Suppl. 2006 May;7(2):61-2. doi: 10.1016/j.atherosclerosissup.2006.04.014. Epub 2006 May 23.
Since the start in Italy and Denmark more than 10 years ago the application of fats and oils without trans fatty acids (TFA) has increased all over the world. Today the food industry uses enormous resources to decrease the content of TFA in existing and new products. The food industry has in most cases succeeded in making consumer accepted products without TFA-most of the quality issues have been related to the technological properties of the fat- and oil-based ingredients. The change from the traditional process of selective hydrogenation to fractionation and interesterification has caused a change in the demand of vegetable oils and process capacities in the market, but until now most of these changes has been absorbed by the market without significant changes in the cost of the raw materials.
自10多年前在意大利和丹麦开始以来，不含反式脂肪酸（TFA）的油脂应用在全球范围内有所增加。如今，食品行业投入大量资源来降低现有产品和新产品中的反式脂肪酸含量。在大多数情况下，食品行业已成功生产出消费者认可的不含反式脂肪酸的产品——大多数质量问题都与油脂基成分的技术特性有关。从传统的选择性氢化工艺转变为分馏和酯交换工艺，导致了市场对植物油的需求和加工能力的变化，但到目前为止，这些变化大多已被市场消化，原材料成本并未发生显著变化。
