Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/63019
Type: Artigo de periódico
Title: Chemical interesterification: Alternative to production of zero trans fats
Author: Ribeiro, APB
de Moura, JMLN
Grimaldi, R
Goncalves, LAG
Abstract: The function of lipids in human nutrition has been intensively debated in the last decade. This context reinforces the concern about controlling the trans fat ingestion. due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isomers. This article reports research done towards production of zero trans fats by chemical interesterification, for different industrial purposes. Aspects related to the effect of trans fats on diet, their impact on health and modifications in Brazilian legislation are also covered.
Subject: trans fatty acids
interesterification
nutrition
Country: Brasil
Editor: Soc Brasileira Quimica
Rights: aberto
Identifier DOI: 10.1590/S0100-40422007000500043
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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