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 IFA levels in their products without imposing unwanted consequences, such as increasing the product's overall saturated fat content or decreasing its shelf life.
展开▼
