Czech J. Food Sci.
Trans-free fats with the products of the oil palm − a selective review
Czech J. Food Sci., 25 (2007): 174-181
The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be reduced as far as possible. Palm oil and palm kernel oil are readily available and economical sources of solid fat. Formulae using oils to make fats for the main types of food products are reviewed.
trans-free fats; palm oil; palm stearin; palm kernel oil
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