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Journal articles on the topic 'Hydrogenated fats'

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Published: 4 June 2025

Last updated: 15 July 2025

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Grimaldi, Renato, Renata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves, and Rosana Nogueira Cavaletti Moreira. "Characterization of hydrogenated fats for margarine manufacturing purposes." Grasas y Aceites 49, no. 1 (1998): 1–8. http://dx.doi.org/10.3989/gya.1998.v49.i1.701.

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Adhikari, S., and J. Adhikari. "Detection of interesterified fats in hydrogenated fats." Journal of the American Oil Chemists' Society 69, no. 10 (1992): 1051–53. http://dx.doi.org/10.1007/bf02541079.

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KAMEL, SAHAR, and HALA AL OTAIBI. "Trans-Fats Declaration, Awareness and Consumption in Saudi Arabia." Current Research in Nutrition and Food Science Journal 6, no. 3 (2018): 748–56. http://dx.doi.org/10.12944/crnfsj.6.3.17.

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Hydrogenatedoil(HO) has been considered one of the major sources of artificial trans-fats that is associated with various public health problems. In the present work, a cross-sectional survey was conducted tomonitortrans- fats recording approaches in some food package(N=181) collected from some Saudi markets, 2014-2016. Assessment of participants awareness of HO and consumption frequencies of selected products that listed trans-fats in their package were also conducted based on interview questionnaires (N=302).Data collected from information existing on food package, such as ingredients list, and nutrition facts label as well as nutrition claims showed that 30.39% of the products listed ingredients containing trans-fat such as hydrogenated oil, partially hydrogenated oil, margarine and hydrogenated fats. Questionnaire data analysis showed that only 35.1% of the participants heard of HO and 4% thought that HO is unhealthy. Significant positive correlation was found between participant’s education level and hearing about HO (0.69 at 0.01 level) as well as reading the food label (0.87 at 0.01 level). Cakes, wafers and pastries were highly consumed (two-three times per day)by 37.4%, 24.5%and 44.4 %, respectively by participants. Although, one third of collected packaged food products recording ingredients containing trans-fats in the ingredients list such as vegetable fat, HO, margarine and partially HO, only 20% of these products reported trans-fats content. Therefore, more attention should be payed to reevaluate the food label legalization. Furthermore, health education programs about trans-fats sources and related disease are strongly recommended.

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Lichtenstein, AH, LM Ausman, and SM Jalberty. "DIETARY HYDROGENATED FATS AND SERUM LIPOPROTEINS." Southern Medical Journal 92, no. 11 (1999): 1112. http://dx.doi.org/10.1097/00007611-199911000-00024.

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Majidova, Nargiza. "Research of chemical transformations in the technology of hydrogenation of vegetable oils." E3S Web of Conferences 390 (2023): 02028. http://dx.doi.org/10.1051/e3sconf/202339002028.

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Chemical transformations in the technology of hydrogenation of vegetable oils have been studied. The equations describing the saturation of fatty acids in hydrogenation technology have been established. The diffusion coefficients of hydrogen and triglycerides in oils and fats have been determined. It has been shown that the observed rate of hydrogenation does not depend on the amount of catalyst and the degree of unsaturation of the fat. The high quality and food safety of catalytically hydrogenated edible fats have the required content and ratio of solid and liquid fractions of fatty acids in fat triglycerides, maintain the quantitative content of biologically important components in the composition of the initial raw material. The selection of the additive and its use in the composition of catalytic systems allows establishing and regulating the hydrogenating properties of hydrogenated edible fats with high indicators of quality and food safety. Methods for optimizing technological regimes made it possible to increase the food safety of margarine products and expand its range. The scientific and experimental results have allowed expanding and supplementing the theoretical provisions on improving the quality and food safety of catalytically hydrogenated edible fats based on cottonseed oil using various types of catalytic systems.

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Souad, Bouchachia. "Hydrogenated oils and public health: a scientific analysis of trans fats and disease." Brazilian Journal of Health Review 7, no. 9 (2024): e74771. http://dx.doi.org/10.34119/bjhrv7n9-167.

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Hydrogenated oils are frequently used in food processing because of their stability and long shelf life, but because partial hydrogenation frequently produces trans fats, they pose serious health risks to the general public. Trans fats have been connected in numerous studies to elevated risks of systemic inflammation, type 2 diabetes, and cardiovascular disease. This paper examines current research on the health effects of hydrogenated oils. It also covers substitute processing techniques that limit or do away with trans fats without compromising the food's quality.The results highlight the necessity of more research, the implementation of laws, and cooperative education in order to promote healthier food environments and lower the burden of chronic diseases worldwide. Promoting healthier eating habits requires ongoing policy initiatives and greater public awareness.

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Vu, Thanh Phuong, Cansu Ekin Gumus-Bonacina, Maria G. Corradini, Lili He, David Julian McClements, and Eric A. Decker. "Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems." Antioxidants 11, no. 11 (2022): 2139. http://dx.doi.org/10.3390/antiox11112139.

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Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified soybean oil, fully hydrogenated soybean fat + sunflower oil, fully hydrogenated soybean oil, and soybean oil and interesterified fat alone were formulated to have varying solid fat content (SFC) at 55 °C but the same linoleic acid and tocopherol contents, so the fats had similar susceptibility to oxidation. A fluorescence probe showed that lipid mobility increased with decreasing SFC in both cracker doughs and fat blends, suggesting the probe could be used to monitor SFC directly in foods. Decreasing SFC decreased oxidation in crackers. Crackers made from interesterified fat (13.7% SFC) were more oxidatively stable (hexanal lag phase = 33 days) than crackers made from fat blends (hexanal lag phase = 24 days). These results suggest that blended fats result in regions of liquid oil high in unsaturated fatty acids within a food product prone to oxidation. Conversely, interesterified fats where unsaturated and saturated fatty acids are more evenly distributed on the triacylglycerols are more stable. Thus, interesterified fats could allow for the formulation of products higher in unsaturated fatty acids to improve nutritional profiles without sacrificing shelf life.

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Filip, V., M. Zárubová, I. Piska, and J. Šmidrkal. "Fat blends on the base of structural triglycerides." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S76—S79. http://dx.doi.org/10.17221/10616-cjfs.

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Fat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20–30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic catalyzed transesterification of fully hydrogenated coconut oil with fully hydrogenated palmstearine or low erucic rapeseed oil. Physical properties of transesterificated structured fats produced by enzymatic reaction using immobilized sn-1,3 specific lipase Lipozyme TL IM or by randomization are similar. The replacement of palmitic acid with stearic acid without any changes in the ratio between medium chain FA and long chain FA was observed too. Fat blends contain mixture of β` and β crystals, the replacement of palmitic acid with stearic acid in structured fat does not influence neither crystalline modification nor SFC profiles but it has a significant effect on fat blend consistency.

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Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.

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Abstract The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.

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Valentin, Nădăşan, Sîmpetrean Andreea, Tarcea Monica, and Abram Zoltan. "Maternal Knowledge, Attitudes and Practices Regarding Dietary Fats." Acta Medica Marisiensis 62, no. 3 (2016): 346–49. http://dx.doi.org/10.1515/amma-2016-0043.

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AbstractObjective: The purpose of the study was to assess the knowledge, attitudes, and behavior regarding dietary fats among mothers in Romania.Material and methods: A sample of 305 mothers from Romania were included in a cross-sectional observational study. The online questionnaire addressed their knowledge, attitudes, and practices regarding the dietary fats used in their children’s diet. The frequencies and proportions of the collected variables were calculated based on respondents’ answers.Results: While almost all the respondents (94.8%) believed that mothers are supposed to know the difference between saturated and unsaturated fats, only less than half of them (39.7%) stated that they know the difference. As far as the types of margarine, although more than half of the respondents (64.7%) believed that mothers should be able to discriminate between the hydrogenated and interesterified margarine, only 11.5% claimed that they are able to discern between them. The actual ability to identify foods rich in saturated fats varied in a great degree from item to item. More common dietary fats such as sunflower oil, corn oil, and lard, were more frequently identified than less common dietary fats such as coconut oil and palm oil. Only 16.4% of the mothers were able to correctly differentiate hydrogenated from interesterified margarine. The most frequently used spreadable fat used in the children’s diet was butter and the most frequently used cooking fats were sunflower oil, olive oil, and butter.Conclusion: The results of this study might be informative in the development of maternal nutrition education programs.

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Gumeniuk, Oksana, Maria Кseniuk, Olga Denisko, and Alina Kiriy. "REPLACEMENT OF HYDROGENATED FATS FOR VEGETABLE OIL IN THE COMPOSITION OF CONFECTIONERY." Technical Sciences and Technologies, no. 2(16) (2019): 165–69. http://dx.doi.org/10.25140/2411-5363-2019-2(16)-165-169.

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Urgency of the research. One of the trends in the development of the global confectionery market, which is linked to the care of consumers health, is the development of confectionery that do not contain hydrogenated fats. Their source in confectionery are margarines and confectionery fats, which are made on the basis of vegetable oils, in particular, palm and coconut or low-quality animal fats, which are waste meat and fish processing enterprises. A direct relationship between the increased content of trans-isomers in the products and diseases of the cardiovascular system, impaired metabolic processes, in turn, provokes the development of various diseases has been established. Therefore, search for alternative raw materials to replace the hydrogenated fats in the confectionery composition is a need. Target setting. In the process of searching for these types of raw materials, developers are faced with the problem of stabilizing the properties and quality of confectionery containing vegetable oils, namely, the binding and content of oil in dough and finished products. Most often, for this purpose, food additives of a stabilizing action based on high-molecular compounds - polysaccharides and proteins are used. The use of such additives leads to a departure from the traditional formulation of products, adding to the list of ingredients on the packaging of finished products is often in no way understandable to the consumer by E-codes and names. Actual scientific researches and issues analysis. The latest publications have been reviewed, which disclose the mechanisms of negative effects of trans-fatty acids on human health, which also indicate the need to limit the content of trans fats in food products and which suggest alternative sources of fatty materials for confectionery. Uninvestigated parts of general matters defining. Remains relevant search for ways to stabilize the structure of confectionery products, which contain vegetable oil in its composition, without the use of polysaccharides and protein stabilizers. The research objective. The aim of the study is the development of confectionery recipe without the use of hydrogenated fats. The statement of basic materials. Refined sunflower oil as an alternative to hydrogenated fats in the confectionery was used. To stabilize the dough and finished products, as well as to improve their organoleptic characteristics, potassium bitartrate was introduced into the formulation. The physico-chemical and organoleptic properties of finished products manufactured according to the developed recipe were studied. Conclusions. The proposed prescription composition of the confectionery with the use of vegetable oil in its composition allows to obtain finished products with good physico-chemical and organoleptic quality indicators.

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SATTAROV, KK. "HYDROGENATION TECHNOLOGY AND CHEMISTRY OF COTTONSEED OIL AND FATS." SABRAO Journal of Breeding and Genetics 55, no. 3 (2023): 965–71. http://dx.doi.org/10.54910/sabrao2023.55.3.30.

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The presented research describes the hydrogenation technology and the chemistry of vegetable oils and fats using powder and stationary catalysts. The hydrogenation technology process includes various equipment and materials, i.e., equipment for hydrogenation, laboratory flow reactor, autoclave for hydrogenation on powder nickel-copper catalyst, hydrogenation catalysts, and selection of alloy stationary catalysts and their structure. The hydrogenation process includes selecting alloy nickelaluminum catalyst promoters, measuring the viscosity of hydrogenated fat, using static catalysts as forcontacts, kinetic regularities of cotton oil hydrogenation with new modifications of nickel-copperaluminum alloy promoted catalysts, and reception of food hydrogenated fat by consecutive hydrogenation of cotton oil on powder and stationary catalysts. Modifying immobile nickel-copperaluminum alloy catalysts also evolved with the addition of vanadium, rhodium, and palladium in the hydrogenation process. The cotton oil pre-contact hydrogenation on stationary and powder nickelcopper catalysts is a novel development. It ensures an increase in the physiological and nutritional value of margarine products based on hydrogenated food fat. Studying the influence of technological regimes of cotton oil hydrogenation on new modifications of stationary nickel-copper-aluminum promoted catalysts commenced. The obtained results established the technological parameters for acquiring food and confectionery salons by combining stationary and suspended catalysts. Likewise, a combination of stationary and suspended catalysts has instituted the industrial parameters for the production of food and confectionery salons based on the effects of technological regimes (temperature, pressure, oil, and hydrogen supply rates) of cottonseed oil hydrogenation on new modifications of stationary nickel-copper-aluminum promoted catalysts.

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Tesařová, M., M. Zárubová, V. Filip, V. Spěváčková, and J. Šmidrkal. "The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S293—S296. http://dx.doi.org/10.17221/1088-cjfs.

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Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and high-erucic rapeseed (FHHERO) oils with variable molar ratio (2:1; 1.4:1; 1:1; 1:1.4 and 1:2) of the medium chain (M; C8:0–C14:0) and long chain (L; C16:0–C22:0) saturated fatty acids (FA) to find out, if stearic/arachic/behenic acids can substitute palmitic/stearic acids in SF. This substitution in SF is possible at molar ratios M:L 2:1 and 1.4:1 from the point of view of melting and solidifications characteristics as well as consistency and rheology for soft margarines. Lower molar ratios of M:L are suitable for FB of shortenings. The final ratio of saturated:unsaturated FA in FB for soft-margarines is 33:67 w/w.

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Valenzuela, Alfonso, Judith King, and Susana Nieto. "Trans fatty acid isomers from hydrogenated fats: The controversy about health implications." Grasas y Aceites 46, no. 6 (1995): 357–65. http://dx.doi.org/10.3989/gya.1995.v46.i6.955.

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Castro, Gabriela Salim Ferreira de, Bianca Bellizzi de Almeida, Daphne Santoro Leonardi, Paula Payão Ovídio, and Alceu Afonso Jordão. "Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil." Revista de Nutrição 25, no. 1 (2012): 45–56. http://dx.doi.org/10.1590/s1415-52732012000100005.

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OBJECTIVE: The aim of the present study was to investigate the lipid profiles of the hepatic and adipose tissues of Wistar rats treated for 21 days with a diet high in saturated fat (high saturated fat, n=6) or high in hydrogenated fat, that is, having 50% partially hydrogenated vegetable oil in its composition (high hydrogenated fat, n=6), and compare them to those of a control group (control group, n=6). METHODS: Adipose tissue and total hepatic fat were higher in the saturated fat group than in the hydrogenated fat group. Hepatic lipid peroxidation was greatest in the saturated fat group, with consequent lower hepatic vitamin E and A levels. In contrast, serum vitamin A was highest in the saturated fat group. Analysis of hepatic lipid fractions found more cholesterol and less high density lipoprotein-cholesterol in the hydrogenated fat group. The hydrogenated fat group had the highest levels of triacylglycerols, followed by the saturated fat group. RESULTS: Significant amounts of trans fatty acids were detected in the hepatic and adipose tissues of the hydrogenated fat group. Among the identified fatty acids, 18:1n9 had a higher positive association with hepatic cholesterol and triacylglycerols, and a higher negative association with high density lipoprotein-cholesterol. Partially hydrogenated vegetable oil promotes greater accumulation of cholesterol and triacylglycerols in the liver than saturated fats. CONCLUSION: Trans fatty acids were incorporated into hepatocytes and adipocytes in a highly efficient manner.

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Sabirova, Nargiza, Kahramon Majidov, Bakhtiyor Shodiev, and Feruz Ashurov. "New reciples for shortening fats and studying their basic technological characteristics." E3S Web of Conferences 548 (2024): 02007. http://dx.doi.org/10.1051/e3sconf/202454802007.

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This study examined the qualitative indicators and physicochemical characteristics of cottonseed, soybean, and linseed oils, as well as their processed products, with the aim of developing new types of shortening fats. The research established that to achieve the required quality and physicochemical characteristics in shortenings from vegetable oils, the following parameters must be observed: phospholipid content (0.97-2.35%), tocopherol content (0.57-1.69 mg/kg), acidity (0.17-0.35 mg·KOH 1 g), and peroxide number (3.1-4.6 mol/kg). Based on these findings, new formulations for shortening fats were proposed using hydrogenated cottonseed (10-90%) and soybean (40-60%) oils, as well as linseed oil (5- 10%). The effective and rational use of local fat sources resulted in improved quality and a minimum content of trans acids, ensuring the food safety of the shortenings. The study also established the role and significance of the quantitative content (15–95%) of hydrogenated fatty acids (Tm=30.7-31.4°C, Tw=180-200 g/cm) and trans-isomerized fatty acids (3.1-4.7%) in the formation of quality indicators and physical and chemical characteristics of the developed shortenings.

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Adoga, SO, OC Ikese, OA Ogo, EO Agbo, and GA Agbo. "Trans-Fats Profile of Selected Locally Produced Food Products in Makurdi Metropolis." Nig Annals of Pure & Appl Sci 5, no. 1 (2022): 75–83. https://doi.org/10.5281/zenodo.6509874.

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ABSTRACT In spite of the association of unacceptable levels of trans fats in food products with cardiovascular diseases, there is scanty literature on their contents in food products commonly consumed. Presently there is no system to monitor and regulate the amount of trans fats in common food products for informed decision taking by consumers. In this work, the trans fat composition of seven locally made hydrogenated food products consumed daily were profiled by Soxhlet extraction procedure followed by the gas chromatography-mass spectrometry method to determine their trans fat concentrations. The trans fat concentrations in the food products ranged from 0.72 to 42.34 % or 0.14 to 8.47 mg/kg corresponding to 9-octadecenoic and 13-octadecenoic acids or methyl esters. The trans fats values in the food products were high except, in the meat pie (MP) and were above the recommended values set by regulatory agencies. The high trans fats values in the food products suggest a need for a reduction in their daily consumption by consumers for healthy dieting and to avoid predisposition to disease conditions that these substances are capable of causing. In light of the findings, the need to state these trans fats values on nutritional facts labels of such food products by producers is recommended.

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Ricardo, Camila Zancheta, Isabela Mateus Peroseni, Laís Amaral Mais, Ana Paula Bortoletto Martins, and Ana Clara Duran. "Trans Fat Labeling Information on Brazilian Packaged Foods." Nutrients 11, no. 9 (2019): 2130. http://dx.doi.org/10.3390/nu11092130.

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Although the adverse effects of trans fat consumption are well documented, industrially-produced trans fats are still used in a variety of food products. Our objective was to investigate the presence of trans fat information on the nutrition facts panel, in the list of ingredients, and the use of trans fat claims in packaged food and beverages marketed in Brazil. This was a cross-sectional study that used data from packaged food and beverages available in the five supermarket chains with the largest market share in Brazil. Of the 11,434 products that were analyzed, 81.3% did not present a source of trans fats in the list of ingredients. The percentages of products with specific (hydrogenated fats or oils) and unspecific trans fat terms (margarine, vegetable fat, and vegetable cream) in the list of ingredients were 4.1% and 14.6%, respectively. Bakery products, cookies and crackers, candies and desserts, snacks, and convenience foods had the highest percentages of trans fat claims. We also found claims in products with ingredients that are sources of trans fats. In conclusion, trans fat ingredients were found in almost one-fifth of the Brazilian packaged foods. The current Brazilian legislation is not sufficient to inform consumers about the content of trans fats in packaged foods. Along with measures to restrict the use of industrially-produced trans fats, improvements in nutritional labeling are also needed.

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Dupont, J., P. J. White, and E. B. Feldman. "Saturated and hydrogenated fats in food in relation to health." Journal of the American College of Nutrition 10, no. 6 (1991): 577–92. http://dx.doi.org/10.1080/07315724.1991.10718180.

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Ghosh, N., A. Datta, and P. K. Gupta. "Diffuse Reflectance Studies of Edible Fats." Applied Spectroscopy 56, no. 8 (2002): 1094–97. http://dx.doi.org/10.1366/000370202321275006.

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Light scattering properties of ghee (a form of clarified butter) and vanaspati (partially hydrogenated vegetable oil) have been investigated in order to explore the use of optical techniques for detection of adulteration of vanaspati in ghee. Significant differences in the diffuse reflectance spectra of ghee and vanaspati were observed. The estimates for the reduced scattering coefficient (μs′) and the absorption coefficient (μa) for ghee and vanaspati were also obtained from integrating sphere measurements. These suggest that the differences in the diffuse reflectance spectra of ghee and vanaspati are primarily due to the differences in their absorption characteristics in the spectral range of 400 to 550 nm. Further, the results obtained show that the ratio of diffuse reflectance at 460 nm to that at 410 nm could be used to detect adulteration of vanaspati in ghee.

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Ratnayake, Wakisundera M. N. "Determination of trans Unsaturation by Infrared spectrophotometry and Determination of Fatty Acid Composition of Partially Hydrogenated Vegetable Oils and Animal Fats by Gas Chromatography/Infrared Spectrophotometry: Collaborative Study." Journal of AOAC INTERNATIONAL 78, no. 3 (1995): 783–801. http://dx.doi.org/10.1093/jaoac/78.3.783.

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Abstract An infrared spectrophotometric (IR) method for the determination of total trans unsaturated fatty acid (trans) content and a combined gas–liquid chromatographic/infrared spectrophotometric (GC/IR) method for determination of fatty acid composition of partially hydrogenated vegetable oils (PHVO) were studied collaboratively in 12 laboratories using 7 PHVO samples, including 1 pair of blind duplicates. The test samples were methylated and analyzed for total trans content by IR and for fatty acid composition by GC/IR using a capillary column coated with SP-2560 or another suitable cyanoalkylsiloxane stationary phase. From the measured IR absorption, the isolated trans content was calculated using a calibration curve of absorption versus trans content developed with 2-component calibration standard mixtures of methyl elaidate and oleate. The GC provided the levels of mono-trans-octadecadienoates (18:2t), di-trans-octadecadienoates (18:2tt) and mono-trans-octadecatrienoates (18:3t). The trans-octadecenoate (18:1t) content was calculated with the formula: 18:1t = IR trans−0.84 × (18:2t + 18:3t − 1.74 × 18:2tt. The cisoctadecenoate (18:1c) content was obtained as the difference between total octadecenoates (18:1) and 18:1t. Reproducibility relative standard deviations (RSDR) for 15 to 35% trans content determined by IR were in the range of 8.8–11.7%, whereas RSDR for the test sample with 5% trans content was 34.6%. RSDR values for 18:1t by the GC/IR followed the same pattern as that of IR trans values: 36.4% for the test sample with 4.9% 18:1t versus 7.8–12.5% for test samples with 14.9 to 32.6% 18:1t. The content of 18:1 c in the test samples varied from 24.7 to 34.5% and their RSDR values ranged from 3.8 to 10.5%. The mean values for 18:1t and 18:1c compared favorably with the absolute levels determined by a silver nitrate-thin layer chromatography/GC procedure. The IR and GC/IR methods are recommended for determination of trans content and fatty acid composition, respectively, of partially hydrogenated fats derived from vegetable oils, terrestrial animal fats or such oils and fats isolated from food products containing &gt;5% trans fatty acids. For samples containing ≤5% trans fatty acids, a direct GC method (American Oil Chemists' Society Official Method Ce 1c-89) is available for determination of both trans content and fatty acid composition, because at lower trans levels, overlap of 18:1 cis and trans isomers on GC with very polar capillary columns is negligible. The IR method for determination of isolated trans unsaturated fatty acid content in partially hydrogenated fats and the capillary GC/IR method for determination of total cis- and trans-octadecenoic isomers and general fatty acid composition in hydrogenated vegetable oils and animal fats have been adopted first action by AOAC INTERNATIONAL.

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Chirlici, Alexei, Grigore Friptuleac, Serghei Cebanu, Vladislav Rubanovici, Constantin Rîmiș, and Daniela Demișcan. "TRANS FATTY ACIDS AND NON-TRANSMISSIBLE DISEASES." Arta Medica 77, no. 4 (2020): 84–88. https://doi.org/10.5281/zenodo.4174672.

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Objectives. Solid fats, obtained industrially through the process of hydrogenation of vegetable oils, have found a very wide use in the food field. At the same time, they have a high content of trans fatty acids, these being also known as "trans fats". Recent researches have revealed the adverse effects of trans fatty acids on health. The high content of trans fatty acids contributes, in particular, to the emergence of non-communicable diseases. That is why it was conducted a bibliographic study, in order to elucidate the various harmful effects of trans fatty acids on health and its prevention possibilities. Material and methods. An advanced literature search was performed using the Google Scholar search engine and the PubMed, Research for Life and Medline databases. The criteria for selecting the items included health issues, according to the keywords trans fatty acids, trans fats, health, non-communicable diseases. Results. The direct connection of excessive consumption of trans fatty acids, with various non-communicable diseases, has been found. It largely affects the lipid spectrum of the blood, the circulatory system, in general, but also other systems and organs, including the reproductive system in men. Some forms of cancer, cognitive impairment in the elderly, the detrimental effect on the fetus, can also be caused by excessive consumption of hydrogenated or partially hydrogenated fats high in trans fatty acids. Conclusion. There is a need to harmonize national legislation with European legislation on trans fatty acids regulations, formalize control methods, joint activities of state bodies with representatives of the food industry in order to improve the situation on the issue.

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Golovin, A. V., and E. A. Tsarev. "Protected fats in feeding of highly productive cows." Kormlenie sel'skohozjajstvennyh zhivotnyh i kormoproizvodstvo (Feeding of agricultural animals and feed production), no. 11 (October 25, 2024): 23–42. http://dx.doi.org/10.33920/sel-05-2411-03.

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Highly productive animals experience energy deficiency at the beginning of lactation up to 30 % of their energy needs, since cows spend more energy on milk production than they intake with feed. Therefore, to maintain a high level of productivity and minimize live weight loss of cows, it is necessary to increase the energy supply of rations. For these purposes, along with the use of high-quality feed and a decrease in the proportion of starchy grain concentrates in the ration structure, various types of fats are used in feeding of cows, since their energy value is more than 2 times higher than proteins and carbohydrates. The purpose of the research was to study the eff ectiveness of using protected vegetable fats in feeding of highly productive lactating cows. Comprehensive studies were carried out to investigate the effectiveness of using new protected vegetable fats: hydrogenated (Ultra Feed F) and fractionated (Extra Feed F) in feeding of highly productive lactating cows and an assessment of the effectiveness of their use was given. It was recommended as a result of the research that in order to ensure milk productivity of cows at a level of more than 7000 kg of milk (7000–9000 kg), livestock farms should ensure the concentration of metabolic energy in the dry matter of the ration of at least 10.7 MJ/kg, with possible compensation for the deficit in the level of metabolic energy up to 11.0 MJ/kg with protected vegetable fats of domestic production (fractionated Extra Feed F and hydrogenated Ultra Feed F) in the amount of 300 g/head/day during the period of 21–120 days of lactation.

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Güçlü, Hülya, Aziz Tekin, and Sajad Pirsa. "Formulation and production of trans acid-free hard stock margarine using interesterification." Latin American Applied Research - An international journal 55, no. 1 (2025): 103–12. https://doi.org/10.52292/j.laar.2025.3497.

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In this study various blends were prepared from different vegetable sources in order to determine the proper fat ratio for preparing fat phases of the trans-free margarines. The selected fats were included palm oil (PO), fully hydrogenated soybean oil (FH), and palm oil stearin (POS) fraction and the liquid oils were included sunflower oil (SF) and cotton oil (C). The blended oils were interesterified after blending in the ratios according to the proposed experimental design. The blends and interesterified blends of these two groups of fats and oils were evaluated by testing the slip melting point (SMP) and solid fat content (SFC). The data obtained from the SFC values for the blends and model fats at different temperatures were used to determine their usability in different types of margarine. It was concluded that hydrogenated soybean oil was not suitable for hard stock margarine due to its high SFC and slip melting point and low essential fatty acid (FA) content. However, some trans free soft and stock margarines could be prepared from the blends of FH, PO and POS. Finally, it was concluded that natural solid vegetable oils such as PO and POS fractions can be mixed with cotton and sunflower oils in different proportions and interesterified could be used for the production of trans acid-free different margarines.

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Kaplan, Randall J., and Carol E. Greenwood. "Poor Digestibility of Fully Hydrogenated Soybean Oil in Rats: A Potential Benefit of Hydrogenated Fats and Oils." Journal of Nutrition 128, no. 5 (1998): 875–80. http://dx.doi.org/10.1093/jn/128.5.875.

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Spěváčková, V., I. Hrádková, M. Ebrtová, V. Filip, and M. Tesařová. "Lipid Oxidation in Dispersive Systems with Monoacylglycerols." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S169—S172. http://dx.doi.org/10.17221/1059-cjfs.

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Model fat blends with a monoacylglycerol emulsifier with different acyl chain (C10, C12, C14, C16, C18, C18:1, C20, C22) were prepared and stored under oxygen atmosphere 8 weeks at temperature 20°C. Influence of monoacylglycerol on oxidation and oxidation stability of the model fat blends was studied. The model fat blends were prepared by mixing of fully hydrogenated structured fats that contained only palmitic and stearic acid (fully hydrogenated zero-erucic rapeseed oil and fully hydrogenated palmstearin) and half-refined soybean oil. Lipid oxidation was measured by determination of the peroxide value. Volatile oxidation products were detected by the solid phase microextraction in connection with gas chromatography-mass detector (SPME/GC-MS). The oxidative stability was measured by the Rancimat method. Lipid oxidation in model system with 1-octadecenoylglycerol (MAG18:1) was the most extended. On the other hand minimal lipid oxidation was found out in the presence of 1-tetradecanoylglycerol (MAG14) and 1-hexadecanoylglycerol (MAG16).

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Hanis, T., V. Zidek, J. Sachova, P. Klir, and Z. Deyl. "Effects of dietary trans-fatty acids on reproductive performance of Wistar rats." British Journal of Nutrition 61, no. 3 (1989): 519–29. http://dx.doi.org/10.1079/bjn19890140.

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1. Wistar rats were fed for three successive generations on a semi-purified diet, in which the fat was provided by butter, sunflower oil, rapeseed oil or hydrogenated vegetable fat, differing in the content of cis, cis-18:2 and trans-18:1 fatty acids. Effects of these fats on the composition of adipose tissue and reproductive performance were studied. Fatty acids were analysed using high-performance liquid chromatography.2. The fatty acid pattern of adipose tissue was closely related to dietary fat composition and, established in the first generation, did not change significantly in successive generations of rats.3. Hydrogenated fat adversely affected litter size, sperm morphology and regularity of oestrous cycle, and prolonged the period of gestation in experimental animals. Differences observed between the generations were not significant.4. Hydrogenated fat decreased the level of serum testosterone in males, but the differences observed in levels of serum progesterone in females were not apparently related to the dietary trans-fatty acids.

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Mocan, Alexandra Maria, Iulia Cârlea, Ariana Bianca Velciov, and Laura Rădulescu. "Physicochemical and sensory characterization of vegetable fat pressed cheese." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 4 (2025): 385–90. https://doi.org/10.59463/japt.2024.2.38.

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At the basis of this experimental study is the process of obtaining vegetable fat pressed cheese and the physicochemical and sensory characterization of this product. The vegetable fat pressed cheese belongs to the category of scalded cheeses, created by partial or total replacement of animal fats in milk with vegetable fats. Thus, a more affordable product was obtained from a financial point of view, due to the low costs of vegetable fats, compared to animal fats. The non-hydrogenated palm oil used contributes to the texture and stability of the product, ensures the semi-hard consistency and uniform melting of the cheese. The cheese samples were analyzed from a sensorial and physicochemical point of view (determination of moisture, fat content, sodium chloride content and acidity) at different ripening time intervals, following the characteristics and their inclusion in the parameters of standard quality for cheeses

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Zbikowska, Anna, Sylwia Onacik-Gür, Małgorzata Kowalska, Katarzyna Zbikowska, and Melánia Feszterová. "Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application." Gels 9, no. 6 (2023): 453. http://dx.doi.org/10.3390/gels9060453.

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The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named “fats of the future” as a new and healthy alternative for partially hydrogenated fats in foods.

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ŻBIKOWSKA, ANNA, SYLWIA ONACIK-GÜR, MALGORZATA KOWALSKA, and JAROSLAWA RUTKOWSKA. "trans Fatty Acids in Polish Pastry." Journal of Food Protection 82, no. 6 (2019): 1028–33. http://dx.doi.org/10.4315/0362-028x.jfp-18-497.

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ABSTRACT Because potentially harmful trans fatty acids (TFAs) should be eliminated from the diet, each country should have updated estimates of TFA content in food. The purpose of the study was to provide data on TFA content in pastry products commercialized in the Polish market. Products made using hydrogenated fats (as declared by manufacturers) were tested. Samples were acquired between April 2017 and July 2017. Extraction of fat from all pastries was carried out by the method of Folch et al. The fatty acid (FA) composition, especially TFA content in extracted fats, was determined by gas chromatography. Fat in the products was characterized by a high level of saturated fatty acid (SFA; ca. 42 g/100 g of FA), with the exception of one sample. A great diversity of total TFA content in fat of the products was found (0.1 to 13.5 g/100 g of FA). Of the products tested, 37.5% had TFAs in excess of 2%. Furthermore, partially hydrogenated fats were the source of TFAs in the analyzed products, as demonstrated by high content of elaidic acid. In addition, there was a trend of a decrease in the daily intake of TFAs of industrial origin with pastry products (0.14 g) compared with earlier studies. These results highlight the ongoing need for improvement in terms of trans isomer content in pastry products in Poland. This study confirms the importance of developing effective policies for reducing the TFA content of food. HIGHLIGHTS

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ROBERTS, A. C., and D. J. McWEENY. "The determination of the nitrogen contents of various edible hydrogenated fats." International Journal of Food Science & Technology 2, no. 3 (2007): 233–40. http://dx.doi.org/10.1111/j.1365-2621.1967.tb01347.x.

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Petersson, B., O. Podlaha, and B. Jirskog-Hed. "Triacylglycerol analysis of partially hydrogenated fats using high-performance liquid chromatography." Journal of Chromatography A 653, no. 1 (1993): 25–35. http://dx.doi.org/10.1016/0021-9673(93)80388-o.

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Butt, Masood Sadiq, and Muhammad Tauseef Sultan. "Levels of Trans Fats in Diets Consumed in Developing Economies." Journal of AOAC INTERNATIONAL 92, no. 5 (2009): 1277–83. http://dx.doi.org/10.1093/jaoac/92.5.1277.

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Abstract Cardiovascular complications are a leading cause of mortality worldwide, and dietary patterns and lifestyle are key factors responsible for their progression. Sedentary lifestyle and transient changes in nutrition have led to drastic increases in such maladies during the last few decades, and dietary changes are significant, as they are coupled with high fat intake, especially Trans fats. In developed countries, legislations and monitoring systems have resulted in reduced consumption of these metabolites. The developing world, especially South Asia, is also facing the menace of Trans fats; lack of governmental interest and ignorance among consumers are the main reasons. In these regions, the use of hydrogenated vegetable oil (ghee) and shortening in deep-fat frying of culinary items, such as samosa, paratha, bhatura, poori, and tikkies, results in increased consumption of Trans fats. Research investigations and cohort studies showed a positive correlation between consumption of Trans fats and cardiovascular disorders. In this article, Trans fats intake and its level in different products available in developing countries, particularly in South Asia, were reviewed along with information regarding processes involved in the production and possible reduction of Trans fats.

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Banks, William, John L. Clapperton, and Anne K. Girdler. "Fractional melting of hydrogenated milk fat." Journal of Dairy Research 56, no. 2 (1989): 265–73. http://dx.doi.org/10.1017/s0022029900026479.

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SummaryHydrogenated milk fats have been subjected to a process of fractional melting. In five of the six samples, the procedure yielded two fractions, defined as oil/upper solid and lower solid fractions, whilst in the remaining sample, three fractions (oil, upper solid and lower solid) were obtained. The oil and oil/upper solid fractions were rich in short-chain fatty acids (FA) (4:0 and 6:0), whereas the lower solid fractions contained large amounts of long-chain FA (16:0 and 18:0). Triglyceride distributions reflected these differences in FA composition, the oil and oil/upper solid fractions being dominated by triglycerides with carbon numbers (CN) 36–38; the dominant CN for the lower solid fraction was 48–54. Melting spectra, obtained using differential scanning calorimetry, showed that the ability of the fractionation procedure to separate on the basis of melting properties ranged from excellent to relatively poor, depending on the type of milk fat.

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Рабинович, Л. М., and Р. Я. Рыжова. "Oxidation and food spoilage of triacylglycerols in the process of hydrogenation of fats and storage of salomas." Вестник Всероссийского научно-исследовательского института жиров, no. 1=2 2021 (December 17, 2021): 31–32. http://dx.doi.org/10.25812/vniig.2021.78.36.007.

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В статье проанализированы причины пищевой порчи гидрированых жиров в процессе их производства. Показано влияние примесей в исходном сырье на окислительные и другие реакции, приводящие к ухудшению качества готового продукта. The article analyzes the causes of food spoilage of hydrogenated fats in the process of their production. The effect of impurities in the feedstock on oxidative and other reactions leading to a deterioration in the quality of the finished product is shown.

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Watkins, Bruce A. "Influences of biotin deficiency and dietary trans-fatty acids on tissue lipids in chickens." British Journal of Nutrition 61, no. 1 (1989): 99–111. http://dx.doi.org/10.1079/bjn19890096.

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1. The combined effects of feeding hydrogenated fats and varying the levels of biotin and linoleate (18:2ω6) on polyunsaturated fatty acids were studied in the chicken.2. Biotin deficiency signs were not exacerbated by feeding hydrogenated fats or by diets low in linoleate for 21 d.3. Biotin deficiency resulted in proportionately higher levels of 18:2ω6 and γ-linolenate (18:3ω6) in liver triglycerides, and lower levels of dihomo-γ-linolenate (20:3ω6) in liver and heart phospholipids irrespective of the 18:2ω6 level in the diet.4. Biotin deficiency did not alter arachidonate (20:4ω6) levels in tissue lipids at 21 d.5. Feeding high levels of trans-18:1 isomers with adequate biotin led to reduced 20:3ω6 and 20:4ω6 levels in liver and heart phospholipids with compensatory increases in ω3 fatty acids.6. The trans-isomers of 18:1 were incorporated into several tissues of the chick. Incorporation was dependent on the levels fed. Very small amounts were incorporated into brain compared with other tissues when dietary trans-isomer levels were high, but were similar when dietary trans-isomer levels were low. The trans-18:1 isomers appear to be preferentially incorporated into phospholipids as opposed to triglycerides in heart and liver.

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Guerrero, A., E. Muela, M. V. Valero, et al. "Effect of the type of dietary fat when added as an energy source on animal performance, carcass characteristics and meat quality of intensively reared Friesian steers." Animal Production Science 56, no. 7 (2016): 1144. http://dx.doi.org/10.1071/an14682.

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The effects of different fats in the diet were evaluated on the basis of animal performance, carcass and meat-quality traits. Four groups of eight Friesian steers were intensively finished with concentrate and cereal straw given ad libitum. Four different types of fats were included at a 4% level in the diet, namely, palm oil, sunflower oil, tallow and hydrogenated fat. The feeding trial lasted for 84 days. There were no differences on animal performance or carcass characteristics, except for animals from the hydrogenated-fat diet, which had the greatest percentage of muscle and moisture, and the lowest percentage of fat in a 6th rib dissection. Meat colour, texture, lipid oxidation and consumer acceptability did not differ among the diets. Nevertheless, the effects of ageing or display time were more important than those of the source of fat. Intramuscular fatty acid profile was hardly influenced by the fat source. In conclusion, the type of fat added at the final stage of the rearing process, at a 4% of inclusion level, did not produce noticeable variations on productive parameters or product quality. This would allow to formulate rations for cattle, using the most profitable source of fat (added at low levels), without having variability on the product quality.

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Field, Catherine J., Heather Hosea Blewett, Spencer Proctor, and Donna Vine. "Human health benefits of vaccenic acid." Applied Physiology, Nutrition, and Metabolism 34, no. 5 (2009): 979–91. http://dx.doi.org/10.1139/h09-079.

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The health risks associated with consumption of diets high in trans fats from industrially produced hydrogenated fats are well documented. However, trans fatty acids are not a homogeneous group of molecules, and less is known about the health effects of consuming diets containing vaccenic acid (VA), a positional and geometric isomer of oleic acid, the predominant trans isomer in ruminant fats. The presence of VA in industrial trans fats has raised the question of whether VA produces the same adverse health effects as industrially produced trans fats. VA is also the major trans fat in ruminant fats, and questions have arisen as to whether consuming this trans fat has the same effects on health risk. The purpose of this paper is to critically review the published studies in humans, animals, and cell lines. Epidemiological, but not rodent, studies suggest that VA intake or serum concentrations may be associated with increased cancer risk. However, epidemiological, clinical, and rodent studies to date have not demonstrated a relationship with heart or cardiovascular disease, insulin resistance, or inflammation. VA is the only known dietary precursor of c9,t11 conjugated linoleic acid (CLA), but recent data suggest that consumption of this trans fat may impart health benefits beyond those associated with CLA.

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Gioielli, L. A., I. S. Simões, and J. N. Rodrigues. "Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats." Journal of Food Engineering 57, no. 4 (2003): 347–55. http://dx.doi.org/10.1016/s0260-8774(02)00355-2.

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Gunstone, Frank D. "The composition of hydrogenated fats by high-resolution13C nuclear magnetic resonance spectroscopy." Journal of the American Oil Chemists’ Society 70, no. 10 (1993): 965–70. http://dx.doi.org/10.1007/bf02543022.

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Mauger, Jean-François, Alice H. Lichtenstein, Lynne M. Ausman, et al. "Effect of different forms of dietary hydrogenated fats on LDL particle size." American Journal of Clinical Nutrition 78, no. 3 (2003): 370–75. http://dx.doi.org/10.1093/ajcn/78.3.370.

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Acevedo, Nuria C., and Alejandro G. Marangoni. "Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing." Food and Bioprocess Technology 7, no. 2 (2013): 575–87. http://dx.doi.org/10.1007/s11947-013-1110-z.

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Murray Skeaff, C., and Sonya Gowans. "Home use of margarine is an important determinant of plasma trans fatty acid status: a biomarker study." British Journal of Nutrition 96, no. 2 (2006): 377–83. http://dx.doi.org/10.1079/bjn20061737.

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The contribution of the home use of margarines, made with partially hydrogenated vegetables oils, to total trans fatty acid intake is difficult to determine using dietary assessment because food composition databases are incomplete for trans fatty acids; moreover, hidden fats in manufactured foods may be the predominant sources of trans fatty acids. The objective of our study was to determine, using plasma phospholipid trans fatty acid composition as a surrogate measure of exposure, whether the home use of margarine or butter is an important determinant of trans fatty acid status. We conducted a community-based (Dunedin, New Zealand), cross-sectional survey of people who consumed either margarine (n 65) or butter (n 64) but not both for home use. The levels of the 18:1 trans isomers commonly found in partially hydrogenated vegetable oils were all significantly higher in the plasma phospholipids of margarine compared with butter consumers, with the exception of 18:1n-7t, which did not differ. Among margarine consumers, the percentage of total fat from margarine was significantly correlated with levels of phospholipid 18:1n−6t, 18:1n-8t and 18:1n-1/t isomers (r 0·57–0·63, P<0·001) but only weakly with 18:1n-7t (r 0·30, P=0·016). The intake of fat from fast foods, bakery products or meat and meat products was not associated with plasma phospholipid trans isomeric composition. The home use of margarine, made with partially hydrogenated vegetable oils, is an important determinant of trans fatty acid exposure in New Zealand.

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Serikov, Maksat, Meruyet Nurgaliyeva, Karima Myrzabek, Maxat Toishimanov, and Farida Baktybayeva. "Defining the Composition of Fat Phase in Foods." Food Processing: Techniques and Technology 52, no. 4 (2022): 685–93. http://dx.doi.org/10.21603/2074-9414-2022-4-2398.

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Trans-fatty acids enter the human body with hydrogenated fats. The oil and fat industry must inform consumers about the fatty acid composition of food products, including the content of saturated fatty acids and trans-isomers. This study used the method of instrumental analysis to determine the fatty-acid profile and the content of trans-fatty acids in margarine. The research involved ten commercial samples of margarine. The fatty acid composition was studied by gas chromatography and mass spectrometry. The calibration graphs were based on standard mixes of methyl esters of individual fatty acids.  Some oils appeared to contain ≥ 17% of palmitic acid. The total content of saturated fatty acids was 20.04–38.84%; the content of monounsaturated acids ranged from 27.92 to 36.81%, while that of polyunsaturated acids was between 14.51 and 28.99%. The margarine samples contained no butter (dairy) fat. All the samples contained 0.01–23.06% of trans-fatty acids. If the share of trans-fats exceeded 2%, it meant that the technical regulations had been violated, and hydrogenated oils had been introduced into the formulations. The highly specific mass spectrometric approach made it possible to detect trace trans-fatty acids, thus eliminating the chance of unreliable or false positive results. These methods proved to be an effective means of regulatory compliance and counterfeit prevention.

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Tabakaeva, Oksana V., Pavel A. Shinkaruk, and Anton V. Tabakaev. "A new granular feed additive based on Pacific sardine fat." Far Eastern Agrarian Herald 17, no. 3 (2023): 138–47. https://doi.org/10.22450/19996837_2023_3_138.

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Ensuring the optimal level of fat, fatty acids and their ratio in the diet of farm animals; improving the quality of compound feed when using only grain feeds and traditional energy sources is practically impossible. The addition of fats to animal diets helps to increase average daily gains, productivity, survival, as well as reduce feed costs per unit of production. This deter- mines the relevance and prospects of the development of new fat granular feed additives for farm animals and birds, including fish fats. This article presents the results of the development of tech- nology for the production of granular feed additives for farm animals based on Pacific sardine fat. Pacific sardine fat is a promising source of lipids with a high content of essential polyunsaturated fatty acids, including unique ones characteristic only of marine raw materials – eicosopentaenoic and docosahexaenoic. It has been established that the most acceptable carrier that allows the use of fish oil in a mass fraction of at least 50 % is silicon dioxide. The technology for producing granular feed additives for farm animals based on Pacific sardine fat consists of dosing components (fish oil, silicon dioxide, hydrogenated soybean oil); mixing; granule producing by hot extrusion; cool- ing; granule dosing; granule pelleting with the creation of a coating layer of hydrogenated soybean oil; granule separation; packaging and labeling of the finished product.

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Perez-Santana, Melissa, Gloria B. Cagampang, Christopher Nieves, Victor Cedeño, and Andrew J. MacIntosh. "Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies." Foods 11, no. 18 (2022): 2793. http://dx.doi.org/10.3390/foods11182793.

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Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.

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Kemppinen, Asmo, Matti Jauhiainen, Veikko Kankare, et al. "Effects of milk fat, unhydrogenated and partially hydrogenated vegetable oils on fat metabolism of growing pigs: II. Changes in serum cholesterol and triglyceride levels." Agricultural and Food Science 2, no. 1 (1993): 15–23. http://dx.doi.org/10.23986/afsci.72636.

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Fifty mainly crossbred growing pigs were fed diets composed of a basal feed (2% fat) and supplemented 30% gross energy in the form of butter oil, cream, low erucic acid rapeseed oil (LEAR), sunflower oil or partially hydrogenated sunflower oil for 88 days in order to evaluate the effects of different food fats on their serum cholesterol and triglyceride levels. The levels of serum total cholesterol in the animals fed butter oil (3.47 mmol/l) and cream (3.48 mmol/l) were significantly (p

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Suomi, Kaija, Timo Alaviuhkola, Jarmo Valaja, Veikko Kankare, and Asmo Kemppinen. "Effects of milk fat, unhydrogenated and partially hydrogenated vegetable oils on fat metabolism of growing pigs: I. Growth, feed utilization and carcass quality in pigs fed different fats and oils." Agricultural and Food Science 2, no. 1 (1993): 7–13. http://dx.doi.org/10.23986/afsci.72635.

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Two trials were conducted to study the effects of different dietary fats on the performance, carcass quality and meat quality of 75 crossbred growing pigs. The experimental diets contained 14.3% butter oil (BO), low erucic acid rapeseed oil (RO), sunflower oil (SO) or partially hydrogenated sunflower oil (HSO). The cream (CR) content of the diets was 29.4%. The dietary fat addition comprised about 36% of the net energy content of the diets. The fatty acid composition of the dietary fats had a clear influence on the fatty acid composition of the adipose tissue of the pigs. Vegetable oils (RO and SO) increased the unsaturated fatty acid content of the adipose tissue and decreased the firmness of the backfat compared to the effects by milk fat (80, CR) (p

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Dhaygude, Vinod, Anita Soós, Réka Juhász, and László Somogyi. "Characterization of coconut oil flow behavior." Progress in Agricultural Engineering Sciences 14, s1 (2018): 57–67. http://dx.doi.org/10.1556/446.14.2018.s1.6.

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Blending is widely used for modification of the physicochemical properties of fats to enhance their commercial applications. This paper studied the flow behavior of coconut oil (NHCO) under variation in the temperature and proportion of fully hydrogenated coconut oil (FHCO). The oscillatory results showed that there is a change in the linear viscoelastic region, storage (G') and loss (G'') moduli with increasing proportion of FHCO in NHCO. In rotational tests, the blends showed shearthinning behavior. The viscosity of oils and their blends were investigated at different temperatures. The Herschel-Bulkley model was fitted to flow curves (shear stress in function of shear rate) of the samples. During heating, NHCO approached Newtonian behavior earlier than FHCO, because of their loosely-packed structure. Thus it indicated that the fatty acid composition affects these behaviors of the oil. The blending of fully hydrogenated coconut fat improved the elastic and textural character of the coconut oil.

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Buitimea-Cantúa, Nydia E., María Guadalupe Salazar-García, Sergio O. Serna-Saldívar, Génesis V. Buitimea- Cantúa, Elisa Magaña-Barajas, and Adriana Morales-Ortega. "REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND." Biotecnia 20, no. 3 (2018): 83–89. http://dx.doi.org/10.18633/biotecnia.v20i3.710.

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The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.

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