Development of Trans-Free Lipid Systems and Their Use in Food Products (English, Jorge F. Toro-Vazquez)
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Book Details
Publisher
Royal Society of Chemistry
Language
English
ISBN-13
9781839162206
ISBN-10
1839162201
Author
Jorge F. Toro-Vazquez
About the Book
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. Th…
ISBN: 9781839162206
ISBN-13: 9781839162206
ISBN-10: 1839162201
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Product ID: isbn-9781839162206
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