Dharma R. Kodali and Gary R. List

The date January 1, 2006, is significant to everyone in the fats and oils industry. On that date, the U.S. Food and Drug Administration required the mandatory declaration of the amount of trans fat present in foods. The regulations did not require food product manufacturers to reformulate their products or reduce/eliminate trans fats, but they did require the declaration of the amount of trans fat in grams per serving on the “Nutrition Facts” label. Scientists around the world are working to create solutions or alternatives to the trans fat dilemma. Trans Fats Alternatives is an indispensable guide for everyone who is interested in trans fats—from food product manufacturers who provide the trans fat solutions to the researchers who would like to create innovative solutions. With contributions from major fats and oils suppliers, including Aarhus, ADM, Bunge, Cargill, Loders Croklaan, and Premium Vegetable Oils, Trans Fats Alternatives provides cutting-edge research and insights into a major industry issue.

1. Trans Fats—Chemistry, Occurrence, Functional Need in Foods and Potential Solutions
2. Trans Fat—New FDA Regulations
3. Nutritional Considerations of trans Fatty Acids
4. Determination of trans Fats by Gas Chromatography and Infrared Methods
5. Dietary Guidelines, Processing, and Reformulation for trans Reduction
6. Communicating with Consumers About trans Fat: The Importance of Consumer Research
7. Trans Fat Reformulation Is Not a Technical Objective!