| Reduction of trans
and saturated fatty acids
Apart from the constraints on the specification of the fat, like
those mentioned in Fat blends, more
and more attention has been asked for the type of fatty acids. The
type of fatty acids are given in Analytical
data. Especially the last 10 years much more studies have been
made to understand better the relation between the type of fatty
acids and the risk of CHD (Coronary
Heart Disease); see some references below.
It is scientifically accepted that
- trans fatty acids are increasing the LDL and even lowering the
HDL: the risk for CHD is clearly higher with trans fattty acids
than with saturated fatty acids
- saturated fatty acids increase the LDL ((and the HDL)
- mono- and polyunsaturated fatty acids are lowering the cholesterol/LDL
- even ratio linolic/linolenic acid is more important than understood
in the past
For each application there are different constraints for the fat
applied, like N-line, taste keepability or oxidation stability,
but also healthy constraints like no trans (or less than 1% in the
fat), low in saturated fatty acids and higher in mono and poly unsaturated
fatty acids.
In order to fulfill all these contradictionary constraints and
so to get some solids at application temperature there will be a
minimum of saturated+trans fatty acids required.
So reduction of trans fatty acids will usually result either in
higher levels of saturated fatty acids or in adaptation of the other
constraints.
If the constraints can not be adapted then the fatblenders (refineries)
have to use the potential oil modifications
techniques on a smart way, at least taking into account that the
sum of saturated +trans should be not be higher preferably lower
than before the
change, resulting always in a lower risk for CHD:
- interesterification of e.g BO69 (fully hardened BO with trans<2)
with BO/RP, POs with PK or BO69/POs with PK39 (fully hardened
PK with trans lower <2) etc.
- combination of interesterification and then fractionation.
The newest healthy trend is to use no hardened components at all.
Then only fractionation (preferably dry fractionation) and interesterification
can be used to make the required fatcomponents.
Your fatsforfoods
consultant can support you because of his global and
long experience in reducing the trans content in margarines/fats
(consumer and industrial application)
References:
- http://content.nejm.org/cgi/content/short/323/7/439;Effect of
dietary trans fatty acids on high-density and low-density lipoprotein
cholesterol levels in healthy subjects, RP Mensink, and MB Katan
and many more recent references.
- http://www.hsph.harvard.edu/reviews/transfats.html; 11- July-2003
BACKGROUND AND SCIENTIFIC REVIEW on TRANS FATTY ACIDS AND CORONARY
HEART DISEASE
-
http://www.margarine.org/pr_transfat.html;
MARGARINE ASSOCIATION ENDORSES FDA TRANS FAT LABELING
REGULATION
http://www.heartsavers.org/facts_about_trans_fats.htm;
facts about trans fats
- http://bantransfats.com/abouttf.htm
- http://www.healthy.net/asp/templates/interview.asp?PageType=Interview&ID=163
- http://www.ifst.org/hottop9.htm
http://www.hsph.harvard.edu/nutritionsource/fats.html; FATS AND
CHOLESTEROL
last update: 13 March 2006
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