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분야
ppt2. How to make Trans Fat
3.Reducing Trans Fat
4. International Cases
2) Increasing stability of food
3) Extend shelf-life
- Separation process
- Mix existing olis and solvent or crystallization
(separation by solubility at low temperatures)
- coconut oil, palm oil,and palm kernel oils are
fractionated to produce oils of different chemical
composition (Viscosities) and Crystallization.
Interesterification is a type of oil where the fatty acids have been moved from one triglyceride molecule to another.
But To Interesterification, Randomness is desired.
Interesterification has become the alternative fat
modification technology to Partial hydrogenation
Past : Chemical interesterification for commodity fat blends
Enzymatic for ‘specialty’ fats (SUS fats)
Today : Cost-effective enzymatic IE for commodity fats
Development for Reducing Trans Fat. Food Science and Industry
(Vol.40 No.2), 19~23p.
Fred A. Kummerow . 2008 . Cholesterol Won't Kill You — But
Trans Fat Could . Trafford Publishing .
- Hye-kyung Park and Myung-Chul Kim . 2007 . Policy for
Reducing trans fat contents in processed foods .
Husum, T L*; Pedersen, L S*; Nielsen, P . Enzymatic
Interesterification: Process Advantages and Product Benefits
Trans fat: Avoid this cholesterol double whammy . Mayo
Foundation for Medical Education and Research (MFMER).
- http://www.mayoclinic.com/health/trans-fat/CL00032.
http://en.wikipedia.org/wiki/Trans_fat
http://cyimg30.cyworld.com/common/file_down.asp?redirect
=%2F300023%2F2010%2F5%2F26%2F14%2Finteresterifica
tion%2Epdf
