Low trans spread and shortening oils via hydrogenation of soybean oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 6, 2007, Pages 609-612

  List, G R ^a   Jackson, M ^a   Eller, F ^a   Adlof, R O ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX;

EID: 34250161786     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1082-0     Document Type: Letter

References (12)

1. Latondress EG (1980) Shortenings and margarines: basestock preparation and formulations. In; Erickson DR (eds) Handbook of soy oil processing and utilization. AOCS Press, American Oil Chemists' Society, Champaign, pp 145-154
2. Erickson DR, Erickson MD (1995) Hydrogenation and base stock formulation. In: Erickson DR (Eds) Practical handbook of soybean processing and utilization. AOCS Press, Champaign, pp 1-28
3. O'Brien RD (2004) Fats and oils, formulating and processing for application. Technomic Publishing Co. Inc, Lancaster, pp 437-458
4. Mensick RP, Katan MB (1990) Effect of dietary trans fatty acids on high density and low density lipoprotein cholesterol levels in healthy subjects. New Eng J Med 323(7):435-495
5. Anon (2003) Trans fatty acids in nutrition labeling: final rules. Federal register. 68:41433-41506, 11 July 2003
6. List GR (2004) Decreasing trans and saturated fatty acid content in food oils. Food Technol 58(1):173-177
7. List GR (2004) Processing and reformulation for nutrition labeling of trans fatty acids. Lipid Technol 16(8):23-31
8. Eller FJ, List GR, Teel J, Steidley K, Adlof RO (2005) Preparation of spread oils meeting U.S. Food and drug requirements for trans fatty acids via pressure controlled hydrogenation. J Agric Food Chem 53:5982-5984
9. AOCS (2003) Official methods and recommended practices of the AOCS, 5th edn. Firestone D (ed), AOCS Press, Champaign, methods Ce If-96, Ce 18-80, Cd 16-81
10. List GR (2006) Hydrogenation of lipids for use in foods. In: Gunstone FD (eds) Modifying lipids for use in foods. Woodhead Publishing Ltd, Cambridge, pp 173-200
11. List GR, King JW, Adlof RO (2006) Trans fatty acids in specialty lipids, In: Shahidi F (ed) Nutraceutical and specialty lipids and their coproducts. CRC Press, West Palm Beach, pp 449-467
12. Sahasranamam UR (2004) Hard structural fat for margarine blend and spreads. US Patent 6,808,737