Trans-free fats with the products of the oil palm - a selective review

Kurt G. Berger
Additional contact information
Kurt G. Berger: Technical Consultant - Oils & Fats, formerly at Palm Oil Research Institute of Malaysia

Czech Journal of Food Sciences, 2007, vol. 25, issue 4, 174-181

Abstract: 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.

Keywords: trans-free fats; palm oil; palm stearin; palm kernel oil (search for similar items in EconPapers)
Date: 2007
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/688-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/688-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:688-cjfs

DOI: 10.17221/688-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().