At 10:39 AM 6/15/2004, Mike wrote:
>More questions concerning Trans Fatty Acids.
> * Are they naturally occurring?
Yes, to a small extent in beef and mutton.
> * Are there processing dynamics that could convert other fats to a
> trans fat form, such as heat, chemical reactions, or physical reactions?
Yes. They can be the result of conversions from a variety of reactions.
However, the amounts formed are typically a small percentage, except in
hydrogenation reactions.
In summary, small amounts of trans-fatty acids may be found in natural
fats, but the amount is so low they will generally round down to zero on a
nutritional label. The only products that have significant amount of
trans-fatty acids are those that contain chemically modified fats.
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Robert A. LaBudde, PhD, PAS, Dpl. ACAFS e-mail: ral@lcfltd.com
Least Cost Formulations, Ltd. URL: http://lcfltd.com/
824 Timberlake Drive Tel: 757-467-0954
Virginia Beach, VA 23464-3239 Fax: 757-467-2947
"Vere scire est per causas scire"
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