Nagpal Tanya, Sahu Jatindra K, Khare Sunil K, Bashir Khalid, Jan Kulsum
Food Customization Research Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India.
Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India.
J Food Sci. 2021 Dec;86(12):5159-5174. doi: 10.1111/1750-3841.15977. Epub 2021 Nov 23.
Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non-government bodies worldwide to eliminate the presence of trans fats in the food supply. The World Health Organization (WHO) has launched a "REPLACE" action plan to eliminate trans-fat from the global food industry by 2023. A few enabling technologies are developed to mitigate trans fats namely, trait-enhanced oils, modification in the hydrogenation process, interesterification, fractionation, blending, and oleogelation. Some of them have the drawback of replacing trans-fat with saturated fats. Interesterification and oleogelation are in-trend techniques with excellent potential in replacing trans fats without compromising the desired functionality and nutritional quality attributes. This review presents an overview of trans fatty acid for example, its dietary intake in food products, possible adverse health impact, regulations, and approaches to reduce the usage of trans fats for food application. PRACTICAL APPLICATION: The requirement for the replacement of trans fatty acids (TFAs) in food supply globally has challenged the food industry to find a novel substitute for trans fats without compromising the desired functionality and nutritional property. This review presents detailed background on trans fats, their health impacts and current trends of reformulation of oils and fats to mitigate their presence in food supply chains. Information compiled in this paper will help food scientists and technologists, chemists, food processors, and retailers as there is an urgent need to find novel technologies and substitutes to replace trans fats in processed foods.
反式脂肪受到食用油行业的青睐，因为它们能赋予油脂硬度、可塑性和氧化稳定性。然而，临床试验已证明食品中的反式脂肪对人类健康和营养有不良影响。全球范围内的政府和非政府机构已采取监管行动，以消除食品供应中的反式脂肪。世界卫生组织（WHO）已发起一项“REPLACE”行动计划，旨在到2023年消除全球食品行业中的反式脂肪。人们开发了一些使能技术来减少反式脂肪，即特性强化油、氢化过程的改进、酯交换、分馏、混合和油凝胶化。其中一些技术存在用饱和脂肪替代反式脂肪的缺点。酯交换和油凝胶化是当下的热门技术，在替代反式脂肪方面具有巨大潜力，同时又不影响所需的功能和营养质量属性。本综述概述了反式脂肪酸，例如其在食品中的膳食摄入量、可能对健康产生的不利影响、相关法规以及减少食品应用中反式脂肪使用的方法。实际应用：全球食品供应中替代反式脂肪酸（TFAs）的需求给食品行业带来了挑战，要求其找到一种新型的反式脂肪替代品，同时又不影响所需的功能和营养特性。本综述介绍了反式脂肪的详细背景、它们对健康的影响以及油脂重新配方以减少其在食品供应链中存在的当前趋势。本文汇编的信息将有助于食品科学家和技术人员、化学家、食品加工商和零售商，因为迫切需要找到新技术和替代品来替代加工食品中的反式脂肪。
