New Process Produces Lower Trans-Fat
Foods By Linda
McGraw August 3, 2001
Margarine and other foods can be made with a lower percentage of
trans fatty acids using a new process developed by
Agricultural Research Service
scientists. This is good news for consumers because other studies have shown
that trans fatty acids may slightly increase blood cholesterol levels.
The new technique, developed by ARS chemist Gary R. List at the
National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill., is called
low-trans hydrogenation. By using a hydrogenation reaction with carbon dioxide,
it makes a product with less than 10 percent trans fatty acid content, suitable
for use in margarine and other tablespread formulations.
Margarine oils are usually prepared using hydrogenation or
another conventional method, interesterification. Hydrogenation changes the
chemical structure of oils to yield a margarine that doesnt melt at room
temperature, but the hydrogenated product contains 10 to 30 percent trans fatty
acids.
Interesterification rearranges the oils fat molecules
without adding hydrogen molecules to make a product with few trans fatty acids.
Its drawback is that the process is more expensive than hydrogenation.
But Lists low-trans hydrogenation alters the chemical
bonds of the vegetable oil and produces an oil with a much lower percentage of
trans fatty acids. The researchers are currently seeking an industry partner to
continue this development.
This is one of many uses for an environmentally friendly
processing method that Peoria-based scientists are developing.
ARS is the U.S. Department of
Agriculture's chief scientific research agency. |