More Stable, Functional and Healthy Lipids:New Developments in the US Oilseed Industry

摘要：

　　An edible oil quality triangle can be pictured with functionality,stability,and health/nutrition as the three legs.Since no single fat or oil meets all these criteria,much technology has been developed to address these factors.Historically,functionality and stability have received less attention because hydrogenation addresses both stability and functionality.Hydrogenated fats and oils are more stable and are extremely versatile since a wide variety of spreads,baking and frying shortenings can be prepared from three hydrogenated basestocks and liquid oil.Hydrogenation,on one hand solves the stability and functional issues,but produces considerable amounts of trans fats which,from a nutrition/health perspective,are of concern because of nutrition labeling regulations in effect since 2006.

作者: GR List

作者单位: US Department of Agriculture, Peoria Illinois

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 5-6

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）