Huiles végétales et margarines : évolution de la qualité : Les solutions technologiques à la réduction des acides gras trans |
| |
Authors: | Odile Morin |
| |
Institution: | ITERG, 11, rue Gaspard Monge, Parc industriel Bersol 2, 33600 Pessac1 |
| |
Abstract: | Industrial trans fatty acids (TFA) originate from partial hydrogenation and deodorisation (last step of oils & fats refining).Concerning refining, technological improvements and optimized conditions applied during the deodorisation step, lead to reduced amounts of trans isomers in vegetable oils (less than 1% or 2%), a trend encouraged since 2003 by FEDIOL.The production of margarines, spreads and shortenings with adapted properties (namely, in terms of solid fat crystals), requires the modification of “natural” oils & fats: fractionation, interesterification and hydrogenation (full or partial), among which partial hydrogenation is the only trans-producing process. Appropriate combinations of the available trans-free modification techniques together with a proper choice of the feedstock, allow to produce trans-free or low-trans fats for these applications. Thanks to these different options, the vast majority of retail margarines/fat spreads are currently below 1% TFA. Industrial margarines, according to the IMACE good manufacturing practice code, go on reducing their TFA content (target<5%). Nevertheless, some improvements should be made for certain products (puff pastry, viennoiserie…) still contributing to TFA intakes. |
| |
Keywords: | Acides gras trans Hydrogé nation partielle Hydrogé nation totale Huiles vé gé tales Corps gras Fractionnement Interesté rification Formulation Phase grasse |
本文献已被 ScienceDirect 等数据库收录! |
|