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This book provides an overview of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with worldwide trends and scenarios in terms of regulations and trans fat replacement solutions.

Trans fatty acids. --- Food --- Fat content. --- Labeling.

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Food --- Oils and fats, Edible --- Fat content --- Analysis

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Responding to government regulations that require declaration of the amount of trans fat present in foods, Trans Fats Alternatives provides cutting-edge research and insights into a this major industry issue. With contributions from major fats and oils suppliers, including Aarhus, ADM, Bunge, Cargill, Loders Croklaan, and Premium Vegetable Oils, the book covers the new regulations in detail, includes methods to analyze for trans fat, explores consumer reaction to trans fat labeling, discusses the nutrition facts, and supplies approaches to trans fat replacement/reformulation. It an indispensable guide for everyone who is interested in trans fats.

Agrotechnology and Food Sciences. Food Sciences --- Food --- Trans fatty acids. --- Food Sciences (General). --- Fat content.

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Nutritionary hygiene. Diet --- Food of animal origin --- Meat animals --- Meat. --- Fat content. --- Composition. --- Meat --- Food animals --- Fat --- Meats --- Fat content --- Composition --- Livestock: Meat animals --- Fats --- Reduction --- vleesproductie --- meat production --- karkassamenstelling --- carcass composition --- diergeneeskunde --- milk products --- zuivelindustrie

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Food science and technology --- Fatty acids in human nutrition. --- Fatty acids --- Food --- Dietary fats --- Nutrition --- Metabolism. --- Fat content. --- Dietary fats. --- Nutrition.