Royal Society of Chemistry
Development of Trans-Free Lipid Systems and Their Use in Food Products (English, Jorge F. Toro-Vazquez)
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Product Description
About the Book
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. Th…
ISBN: 9781839162206
Book Specifications
| ISBN-13 | 9781839162206 |
| ISBN-10 | 1839162201 |
| Publisher | Royal Society of Chemistry |
| Category | Royal Society of Chemistry |
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