As consumer demands continue to call for more healthful foods,food processors are seeking ways to reduce the level of trans-fatty acids(TFA)-whose negative health effects have recently been publicized-in processed and baked foods.To respond to these market pressures,makers of edible oils are seeking cost-effective ways to reduce TFA levels in their products without imposing unwanted consequences,such as increasing the product's overall saturated fat content or decreasing its shelf life.
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