Alternative Processing Technologies to Reduce Trans Acid Contents of Food Oils: Interesterification, Plant Breeding and Pressure Controlled Hydrogenation

摘要

Today's consumers demand spreads that are low in fat and cholesterol and the industry has responded with a wide array of stick, soft tub, squeezable, and spray products. Indeed since 1980, the fat content of margarine has decreased from 80% to an average of 56% while other products are available containing from 0 to 68% fat. Over the past 25 years a number of controversial reports have appeared linking fats, oils, and trans acids to elevated serum cholesterol levels. Recently several spread products have been introduced formulated with plant sterol esters or corn fiber oil claimed to lower cholesterol levels in humans. Trans acids formed during partial hydrogenation of edible oils have prompted alternative methods to formulate margarine spreads and shortenings. Zero trans margarines and spreads have been available in Europe and Canada for a number or years and recently at least two domestic processors have reformulated product lines to be trans free. This paper will review some of the work conducted by the USDA on alternative methods to formulate food oil products.