Tarrago-Trani Maria Teresa, Phillips Katherine M, Lemar Linda E, Holden Joanne M
Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
J Am Diet Assoc. 2006 Jun;106(6):867-80. doi: 10.1016/j.jada.2006.03.010.
The US Food and Drug Administration's final ruling on trans-fatty acid labeling issued in 2003 has caused a rapid transformation in the fat and oil industries. Novel ingredients and improved technologies are emerging to replace partially hydrogenated fats in foods. We present an overview of the structure and formation of trans fatty acids in foods, and a comprehensive review of the newly formulated products and current procedures practiced by the edible oil industry to reduce or eliminate trans fatty acids in response to the Food and Drug Administration's regulations mandating trans fat labeling of foods.
美国食品药品监督管理局于2003年发布的关于反式脂肪酸标签的最终裁决，已引发了油脂行业的迅速变革。新型成分和改良技术不断涌现，以取代食品中的部分氢化脂肪。我们概述了食品中反式脂肪酸的结构和形成，并全面回顾了食用油行业为响应食品药品监督管理局要求食品标注反式脂肪的规定而新开发的产品以及当前减少或消除反式脂肪酸的方法。
