Partially Hydrogenated Oils Research Articles

Preparation of a trans-free fat blend to substitute partially hydrogenated oil

Partially hydrogenated oil (PHO) possesses a mild flavor and exceptional processing characteristics, making it historically the primary choice for creamer. The discovery of health problems of trans fatty acids has accelerated the development of alternative fats. This study aimed to develop an optimal PHO alternative fat by physical blending. Based on the correlation between physicochemical properties and sensory attributes, soybean oil, fully hydrogenated palm kernel oil, and fully hydrogenated soybean oil (45/45/10, w/w/w) were selected to make the alternative fat. The fat blend exhibited a solid fat content (SFC) curve identical to PHO, along with similar melting crystallization behavior, crystal nucleation pattern and growth mode, viscosity (705 mPa∙s), and taste profile. Pearson correlation analysis was used to further clarify the correlation between properties and tastes. The result showed that the SFCs and fatty acids compositions have strong correlations with tastes. It provides a reference scheme for preparing fats with ideal tastes.

Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13

Restriction of trans fatty acids (TFA) in the diets due to their negative impacts on health has led to the development of various TFA-free products. Blending is one of the common methods used to obtain TFA-free fats. This study aimed to obtain optimum formula of TFA-free oil, designed by using Design Expert 13 mixture with a simplex-lattice design for chocolate filling application. There were four types of oils, namely palm oil (PO), palm olein (PL), palm kernel oil (PKO), and chemically interesterified palm oil (CIE). Analysis was performed on chemical and physical properties of the oil blends as well as the physical properties of chocolate filling made from the oil blends. Commercial partially hydrogenated oil (PHO) was used as a comparison. The results showed that two out of six oil blends were recommended by the software, and both conformed to the specifications of commercial PHO, namely E (blend of 48% CIE and 52% PL) and F (blend of 33% CIE, 21% PKO, 17% PL, and 29% PO). The induction period (IP) and crystallization rate of sample E and F are lower than PHO. All chocolate fillings showed good emulsion stability (oil released <0.1%). The texture of chocolate fillings F and E were softer than PHO. Principal component analysis and orthogonal partial least square-discriminant analysis graphs showed that all samples were located in different cluster, but sample F was closer to PHO compared to E. In conclusion, although the optimum blends obtained through the use of Design Expert had similar solid fat content to PHO, the chemical and physical characteristics of the oil blend and chocolate filling were significantly different from PHO. Therefore, there is a further need to evaluate the use of E or F blends to replace PHO.

Proportions of trans fatty acids in erythrocytes of Canadian adults before the prohibition of partially hydrogenated oils in foods: results from the Canadian Health Measures Survey 2012–2015

BackgroundThe partially hydrogenated oil (PHO) prohibition came into effect in Canada in September 2018 to reduce the intakes of total trans fatty acids (t-TFAs) and industrially produced TFAs (i-TFAs). ObjectivesWe aimed to estimate the red blood cell (RBC) proportions of t-TFA (primary objective) and total 18:1 TFA (secondary objective) of adults in Canada before the PHO prohibition and to identify the population subgroups at risk of higher TFA intakes. MethodsWe pooled data from 4025 adult participants of the cross-sectional Canadian Health Measures Survey cycles 3 and 4 (2012–2015). We estimated mean proportions, relative to total fatty acids (FAs), of RBC t-TFA and 18:1 TFA and their associations with sociodemographic, health, and lifestyle characteristics using multiple linear regression models. ResultsThe nonadjusted mean RBC proportions of t-TFA and total 18:1 TFA were 0.59% (95% CI: 0.54, 0.63) and 0.27% (95% CI: 0.25, 0.29), respectively. In the adjusted models, the same participant characteristics were associated with t-TFA and 18:1 TFA but differences were generally smaller for 18:1 TFA than for t-TFA. Race, BMI, and alcohol intake were independently associated with RBC t-TFA and 18:1 TFA. Asian and Black participants had lower RBC t-TFA (−0.05% and −0.10% of total FA, respectively) than White participants. Obesity and high risk alcohol drinking were associated with slightly lower (≤0.06%) t-TFA proportions than lower adiposity and alcohol intake concentrations, respectively. ConclusionsPre-PHO prohibition in food in Canada, t-TFA proportions were relatively low compared with a proposed threshold of 1% of total RBC FAs, over which cardiovascular disease risk may be higher. Previous voluntary initiatives to reduce i-TFA in the food supply may explain these relatively low RBC t-TFA concentrations. Some population subgroups had higher baseline RBC TFA than other subgroups, but the physiological implications of these small differences, at relatively low baseline RBC TFA proportions, remain to be determined.

Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin

Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production.

Gas chromatographic separation of the fatty acid methyl esters prepared from dairy products, partially hydrogenated oils, and refined vegetable oils applying a negative temperature gradient

AbstractTo date no single gas chromatographic method can simultaneously measure all fatty acids (FA), including trans‐FA (TFA), that are contained in dairy products, partially hydrogenated oils (PHO), and refined vegetable oils. Using 100% poly(biscyanopropyl siloxane) capillary columns, ruminant and dairy fats are preferentially analyzed by applying temperature programs that separate short chain FA, but not trans‐18:3 from 20:1. Refined vegetable oils and PHO are preferentially analyzed by applying isothermal elutions that provide quantification of all 18 carbon TFA including trans‐18:3 FA, but not of all short chain FA. In this short communication, we propose a temperature program method capable of simultaneously measuring short chain FA and all 18 carbon TFA including trans‐18:3 by applying a negative temperature gradient after the elution of trans‐18:1. A simplified version of the method is also described for equipment not able to perform negative temperature gradients.

Sensory Features of Partially Hydrogenated Oil and Their Connection with Melting and Crystalline Characteristics.

Although partially hydrogenated oil (PHO) provides foods with outstanding thick tastes and pronounced "creamy" flavor, the high level of artificial trans-fatty acids (TFA; about 30%) limits its usages around the world in the near future. It is necessary to produce trans-free alternatives with similar tastes to PHO. The relationship between sensory attributes and physicochemical characteristics of PHO and four typical specialty fats were therefore analyzed in the present study. PHO exhibited the highest greasiness score (8.19), accompanying by mild creaminess and aftertaste as well as a weak coolness during swallow, which were resulted from the close-packed arrangements of TFA, its cis-counterparts and other long chain fatty acids. None of artificial trans-fats, mainly anhydrous milk fat, cocoa butter, and coconut oil and its fully hydrogenated counterpart, were similar to PHO in terms of these sensory attributes. The unique fatty acid species of PHO and their arrangements contributed to the relatively smooth solid fat content profile and melting-crystallization curve, as well as forming uniform and dense β' crystal-structures (Db=1.80). The Pearson correlation analyses relevelled that long chain fatty acids, e.g., t-C18:1 and C18:1, and melting final temperatures were generally positive correlated with greasiness, creaminess and aftertaste; whereas these indices were negatively correlated with coolness. The melting enthalpy was highly connected with coolness, which reflected the endothermic effectiveness during the melting process of fats in the mouth. These indices screened by correlation analyses that were strongly correlated with sensory attributes could provide references for producing trans-free alternatives.

Development and application of the TFA macrosimulation model: a case study of modelling the impact of trans fatty acid (TFA) elimination policies in Brazil

IntroductionThe consumption of trans-fatty acids (TFA) is directly associated with cardiovascular disease risk and is responsible for a significant health burden globally. The policy strategies for reducing TFA include limiting their content in foods and eliminating partially hydrogenated oils (PHO) in the market. This study aims to describe a comparative risk assessment macrosimulation model and to apply this tool to estimate the potential reductions in CVD mortality gained from the compared scenarios of TFA reduction/elimination in Brazil.MethodologyWe developed and implemented a comparative risk assessment macrosimulation model estimates the potential CVD mortality reduction (coronary heart disease – CHD- and stroke) if TFA intake is reduced in diets. The TFA macrosimulation model estimates the change in the annual number of NCD deaths between baseline with current TFA consumption levels and alternate or counterfactual scenarios, such as considering different limits to TFA content in foods and the elimination of PHO in Brazil in 2018. The model incorporated additional outputs related to other impacts of TFA reduction on DPP, such as Years of Life Lost, Years of Productive Life Lost, and related economic impacts of premature deaths.ResultsIn 2018, a 2% limit for TFA in the oils and fats and a 5% limit of TFAs for other foods could avert or postpone approximately 2,000 deaths (UI 95% 1,899-2,142) and save US$ 32.1 million savings in productivity losses to the economy associated to premature deaths. An intermediate scenario, applying a 2% limit of TFA in all food products In Brazil could prevent or postpone approximately 6,300 deaths (UI 95% 5,925-6,684) and the premature deaths prevented would represent US$ 100.2 million in economic saving. Finally, by banning PHO, approximately 10,500 deaths could be prevented or postponed (UI 95% 9,963 − 10,909), corresponding to US$ 166.7 million in savings to the economy because of premature deaths.ConclusionThe TFA macrosimulation model can efficiently compare different policy scenarios for trans fats reduction policies at the country level and proves that the elimination of PHOs from the food market in Brazil may significantly reduce the health burden of trans fatty acids in the country compared to other policy options. The model also represents a useful public health tool to support TFA reduction and elimination policies in other countries.

Understanding the Complexities of Eliminating Trans Fatty Acids: The Case of the Trans Fatty Acid Ban in Thailand.

Trans fatty acids (TFAs) have no known health benefits and are linked to an increased risk of noncommunicable diseases (NCDs). To eliminate TFAs from the food supply, the government of Thailand imposed a ban on partially hydrogenated oils (PHOs) in 2018. This study was aimed at analyzing the government policies and actions to eliminate TFAs in Thailand, focusing on policy content, context, process, and actors. This single-case qualitative study used a documentary review and interviews with 20 key policy actors. The data analysis was guided by thematic analysis based on the policy triangle framework. The results reveal that policy actors—government organizations, academics, civil society organizations, and the food industry—have different roles, interests, and influences with regard to eliminating TFAs in Thailand. Both formal and informal communication among policy actors aided in the policymaking process and the actions that followed. Changing perceptions of TFAs, the low intake of PHOs in Thailand, hype around trans fats, and trade dynamics shaped the government’s decision to impose the ban. As a result, the ban was selected to avoid the technical components of TFA elimination. This study suggests that eliminating TFAs in Thailand could be further enhanced by strengthening government actions in terms of enforcement and creating consumer awareness.

Abstract P3-12-35: Industrial and ruminant trans fatty acid intakes and cancer risk: Results from the NutriNet-Santé cohort

Abstract Background Dietary trans fatty acids (TFAs) are either natural (from ruminant sources) or generated through industrial processes by partial hydrogenation of vegetable oils. Extended evidence demonstrated their role as cardiovascular risk factors. In contrast, their involvement in cancer etiology is suspected, but epidemiological evidence remains limited. Objectives Our objective was to investigate associations between TFA intake of different types (total, rumninant [rTFAs], industrial [iTFAs], and corresponding specific isomers) and the risk of cancer (overall and main cancer sites) in the NutriNet-Santé prospective cohort (2009-2020). Methods Overall, 104,909 participants were included. Usual TFA intake was estimated from validated repeated 24-h dietary records matched with detailed composition table. Associations between sex-specific quartiles of TFA intake and cancer risk were assessed using multi-adjusted Cox proportional hazard models. Results A total of 3,374 incident cancer cases occured during follow-up (among which 982 breast and 405 prostate cancers). Dietary intake of total TFAs was associated with higher prostate cancer risk (HRfor quartile 4 versus 1: 1.27, 1.11-1.77 Ptrend=0.005). rTFAs were associated with increased overall cancer risk (1.16, 1.02-1.32 Ptrend=0.07), in particular the conjugated linoleic acid isomers (CLA) (1.19, 1.04-1.36 Ptrend=0.04). These associations were specifically observed for breast cancer (rTFAs: 1.35, 1.06-1.72 Ptrend=0.01; CLA: 1.29, 1.00-1.66 Ptrend=0.048), in particular before menopause (rTFAs: 1.68, 1.06-2.67 Ptrend=0.02; CLA: 2.013, 1.25-3.23 Ptrend=0.003). Several iTFAs were associated with overall (1.18, 1.06-1.31 Ptrend=0.02 for transdocosenoic acid), breast (isomer 18:2t: 1.30, 1.06-1.58 Ptrend=0.01; hexadecenoic acid: 1.28, 1.05-1.56 Ptrend=0.02) and prostate (transdocosenoic acid: 1.52, 1.09-2.12 Ptrend=0.07) cancer risks. Conclusion In this large prospective study, several types of TFAs were associated with increased overall, breast and prostate cancer risks. Although further studies are needed to better understand underlying mechanisms, these results support the WHO's goal of achieving industrially produced TFAs elimination from food supplies. Meanwhile, the consumption of food products containing partially-hydrogenated oils should be avoided. Citation Format: Gaëlle Wendeu-Foyet, Véronique Chajes, Inge Huybrechts, Jean-Marie Bard, Charlotte Debras, Eloi Chazelas, Bernard Srour, Laurent Zelek, Chantal Julia, Emmanuelle Kesse-Guyot, Cédric Agaësse, Nathalie Druesne-Pecollo, Pilar Galan, Serge Hercberg, Mélanie Deschasaux-Tanguy, Mathilde Touvier. Industrial and ruminant trans fatty acid intakes and cancer risk: Results from the NutriNet-Santé cohort [abstract]. In: Proceedings of the 2021 San Antonio Breast Cancer Symposium; 2021 Dec 7-10; San Antonio, TX. Philadelphia (PA): AACR; Cancer Res 2022;82(4 Suppl):Abstract nr P3-12-35.

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change.

Pickering high internal phase emulsions (HIPEs) are gel-like concentrated emulsions that have the potential to be an alternative to partially hydrogenated oil (PHO). In this study, egg yolk granules (EYGs), natural complexes of protein and lipid isolated from egg yolk, were used as an emulsifier to prepare Pickering HIPEs. Gel-like HIPEs with an oil phase volume fraction of 85% and with an emulsifier concentration of only 0.5% could be prepared by using EYGs as an emulsifier. The EYGs were able to form stable HIPEs at NaCl ionic strengths over 0.2 M and at pH over 5.0 with NaCl ionic strength of 0.3 M. The EYGs, which could stabilize HIPEs, were easily to adsorb and cover the oil-water interface to form emulsion droplets with small particle size. In addition, interacting EYGs in the aqueous phase formed a continuous network structure, and the oil droplets packed closely, exhibiting high elasticity and shear thinning behavior. Furthermore, the formed HIPEs had suitable storage stability with no significant changes in appearance and microstructure after storage for 60 days. This work can transform traditional oils from liquid-like to solid-like by using EYGs to enrich food processing diversity and improve the storage stability of oils while reducing the intake of PHO and providing a healthier diet for consumers.

Road to trans-fat free Philippines: An emerging milestone amidst COVID-19 pandemic

Road to trans-fat free Philippines: An emerging milestone amidst COVID-19 pandemic

Dietary Intake of trans Fatty Acids in the Slovenian Population.

Consumption of trans fatty acids (TFAs) has been unequivocally linked to several adverse health effects, with the increased risk of cardiovascular disease being one of the most well understood. To reduce TFA-related morbidity and mortality, several countries have imposed voluntary or mandatory measures to minimize the content of industrial TFAs (iTFAs) in the food supply. In 2018, Slovenia introduced a ban on iTFAs on top of preceding voluntary calls to industry to reduce its use of partially hydrogenated oils (PHOs) as the main source of iTFAs. To investigate the consumption of TFAs, data available from the nationally representative dietary survey SI.Menu were analyzed. The survey consisted of two 24-h non-consecutive day recalls from 1248 study participants from three age groups (10–17, 18–64, 65–74 years old), combined with socio-demographic, socio-economic, and lifestyle parameters. The analyses demonstrated that, on average, TFAs accounted for 0.38–0.50% of total energy intake (TEI). However, 13% of adolescents, 29.4% of adults, and 41.8% of the elderly population still consumed more than 0.50% TEI with TFAs. The main sources of TFAs in the diet were naturally present TFAs from butter, meat dishes, and meat products, regardless of the age group. Results indicate that following the reformulation activities, the major sources of TFAs in the diets of the Slovenian population now represent foods which are natural sources of TFAs.

Application of Mid-Infrared Portable Spectrometer for the Rapid Determination of Trans-Fatty Acid Content in Lipid Extracts of Snack and Bakery Products.

In 2015, the US Food and Drug Administration passed a ban on the "generally recognized as safe" status of partially hydrogenated oils (PHOs), and in June 2018, PHOs were prohibited from being used. Our objective was to develop a predictive model to quantify trans-fat concentrations in bakery and snacks products using a portable mid-infrared (MIR) spectrometer. The approach was tested using 24 calibration standards (consisting of trielaidin in triolein and tripalmitin) and 87 bakery and snack products ranging from ND to 65% trans-fat. The fat was extracted by grinding products into powders and extracting the fat using petroleum ether. Gas Chromatography (AOCS Cd 14c-94) was used to determine the fatty acid profile and trans-fat content. Spectra were acquired by directly placing the fat (200 μL) onto the heated (65 ± 1°C) 5-reflection ZnSe crystal of a portable MIR spectrometer. Partial least squares regression (PLSR) models were developed using the calibration standards and extracted fats spectra targeting the signal of the C-H out-of-plane deformation band at 966 cm-1. Best model performances were obtained using the spectra of the extracted fat from bakery and snack products with the standard error of prediction of 0.5 g of trans-fats per 100 g of fat. We found that 25% of products labeled as zero trans-fat/serving did not comply with the maximum tolerance levels based on GC-FAME analysis. Portable FTIR devices operating in attenuated total reflection (ATR) mode can provide the food industry and government food inspectors with rapid, accurate, and high throughput measurements for routine screening to facilitate regulatory compliance.

Evolution of Trans-fatty acid consumption in Thailand and strategies for its reduction.

Eliminating industrially produced trans-fatty acids (TFAs) from the food supply is one of the World Health Organization's (WHO's) priority targets to control and prevent non-communicable diseases. This review paper describes the strategies used to reduce TFA consumption in Thailand based on a situation analysis consisting of an assessment of TFA content in the national food supply, its intake, and stakeholder-based analysis of Strengths, Weaknesses, Opportunities, and Threats (SWOT). The analysis resulted in the drafting of a regulatory approach, which was then considered by stakeholders. Bakery products containing partially hydrogenated oils (PHOs) are the major sources of TFAs in Thailand. Palm and coconut oil as well as blending technology are locally available as PHO replacements. Thailand's Food and Drug Administration has taken legal action to prohibit the production, import, and distribution of PHOs and their products. Post-marketing TFA levels are currently being monitored, ie, TFAs in fat/oil and butter must not exceed 2% and 6% of fat content, respectively. For other food categories, TFAs must not exceed 0.5g per serving unless the TFAs are from ruminant sources. The key factor to successfully reducing TFAs in Thailand is the partnership between public and private sectors, professional associations, and consumers, based on scientific evidence regarding the negative impact of TFA intake on cardiovascular health.

Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications.

Most trans fats in processed foods come from partially hydrogenated oils (PHOs). Numerous studies have shown that the excessive intake of trans fats may cause some adverse effects on human health. An effective alternative to PHOs is to construct Pickering high internal phase emulsions (HIPEs). In recent years, considerable attention has been paid to Pickering HIPEs stabilized by protein-based particles because of their high stability and promising applications in the fields of food, cosmetics, and pharmaceutical industries. This review summarizes the recent progress of Pickering HIPEs stabilized by protein-based particles focusing on the methods for their preparation and characterization, and discusses the applications of Pickering HIPEs in the food industry. Promising research trends in this field are also proposed, including (a) developing protein-based antioxidant Pickering HIPEs and Pickering nanoemulsions, and (b) expanding the potential applications of protein-based Pickering HIPEs in the fields of delivery vehicles, the template for porous materials, and biodegradable packaging films. This review will provide a theoretical basis for future technological innovation and application development of protein-based Pickering HIPEs.

Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013-2017.

To assess the prevalence of partially hydrogenated oils (PHO), hydrogenated oils (HO) and/or both in Canadian packaged foods in 2013 and 2017 and to determine the mean trans-fatty acid (TFA) content of products declaring such oils. Repeated cross-sectional study of the Food Label Information Program. Food labels (n 32 875) were collected from top Canadian grocery retailers in 2013 and 2017. Proportions of products declaring PHO, HO and/or both in the Ingredients List were calculated by year and food category. The percentage contribution of TFA (g) to total fat (g) was calculated and compared against the voluntary TFA limits, defined as <2 % of total fat content for fats and oils, and <5 % for all other foods. Foods exceeding limits were identified. The mean TFA content (in g/serving and per 100 g) was calculated for products with these oils. The use of PHO, HO and/or both significantly decreased in Canadian foods from 2013 to 2017 (0·8 to 0·2 %, 5 to 2·4 % and 5·7 to 2·6 %, respectively, for PHO, HO and/or both). The mean TFA content of products containing PHO increased (0·34 to 0·57 g TFA/serving); although it was not statistically significant, it is still concerning that TFA content increased. The TFA content significantly decreased in foods with HO (0·24 to 0·16 g TFA/serving, P < 0·05) during 2013-2017. Products with PHO continue to be present in the Canadian marketplace, despite voluntary efforts to eliminate them. Products with HO should also be monitored, as they can also contribute to TFA content in foods.

Current intakes of trans-palmitoleic (trans-C16:1 n-7) and trans-vaccenic (trans-C18:1 n-7) acids in France are exclusively ensured by ruminant milk and ruminant meat: A market basket investigation

High circulating levels of trans-palmitoleic acid (TPA) are associated with a lower risk of type 2 diabetes in humans. Thus, the origin of circulating TPA matters. Direct intakes of TPA are ensured by dairy products, and perhaps by partially hydrogenated oils (PHOs). Indirect intakes of TPA rely on dietary trans-vaccenic acid (TVA), which occurs in ruminant-derived foods and PHOs. As it is usually assumed that PHOs are not used any longer, we analyzed here a wide range of foods currently available at retail in France. We report that TPA and TVA (1) do occur in ruminant milk and meat, dairy products and in foreign PHOs, (2) do occur in dairy fat-containing foods and (3) do not occur in dairy fat-free foods. Together, our findings demonstrate that ruminant fats are the only contributors to circulating levels of TPA in humans.

Overcoming the Trans Fat Problem in Thailand

ABSTRACTBackgroundOwing to the clear impact of trans fatty acids (TFAs) on cardiovascular disease, Thailand urgently needs to evaluate the problem and formulate appropriate policies in order to protect the health of its own people and to benefit exportation. Since 9 January, 2019, Thailand's FDA has not allowed the use of partially hydrogenated oils (PHOs) in foods.ObjectiveThe aim of this study was to evaluate the situation and potential health risk from TFAs in foods available in Thailand, changes in fatty acid profiles upon replacement of PHOs, as well as to propose control measures for TFAs in the country.MethodsA total of 176 food samples representing potential sources of TFAs were analyzed for fatty acid profiles, which were later used to evaluate potential health risk based on Thailand's Food Consumption Survey data and the FAO/WHO Guideline on Diet, Nutrition and the Prevention of Chronic Diseases (FAO/WHO guideline). Criteria for postmarketing monitoring of TFAs in food products were also proposed.ResultsTFAs were naturally highest in butter (5%) but lower than the limit in the FAO/WHO guideline regarding consumption pattern. TFAs in refined cooking oils were 0.4–0.8%, which was below the European Union (EU) legislative limit. Bakery products, i.e., puffs, pies, and deep-fried donuts, that used PHOs contained 3–5% TFAs and were the main sources of TFAs in Thailand. The postmarketing monitoring process should be based on the FAO/WHO guideline and EU legislative limit for TFAs. The PHOs in bakery products could be replaced with blended oils, although saturated fatty acids might increase.ConclusionsThailand's TFA problem was mainly due to the use of PHOs in bakery products. It is feasible to replace PHOs with blended oils. The international TFA limits should be used for the postmarketing monitoring of TFAs in foods on the market.

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture.

Diets containing partially hydrogenated oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promising alternative of PHOs. This work attempted to construct stable Pickering HIPEs by engineering interface architecture through manipulating the interfacial, self-assembly, and packing behavior of zein particles using the interaction between protein and pectin. Partially wettable zein/pectin hybrid particles (ZPHPs) with three-phase contact angles ranging from 84° to 87° were developed successfully. ZPHPs were irreversibly anchored at the oil-water interface, resulting in robust and ordered interfacial structure, evidenced by the combination of LB-SEM and CLSM. This situation helped to hold a percolating 3D oil droplet network, which facilitated the formation of Pickering HIPEs with viscoelasticity, excellent thixotropy (>91.0%), and storage stability. Curcumin in HIPEs was well protected from UV-induced degradation and endowed HIPEs with ideal oxidant stability. Fabricated Pickering HIPEs possess a charming application prospect in foods and the pharmaceutical industry.

Rapid Prediction of Low (

FDA ruled that partially hydrogenated oils were no longer "generally recognized as safe (GRAS)" for any use in human food. Consequently, we have proposed a rapid screening procedure, based on infrared spectroscopy and chemometrics, to rapidly and accurately predict low concentrations of trans fatty acids (<1% of total fatty acids) in edible oils and food lipid extracts.