Recent Progress in Research on Trans Fatty Acids in Vegetable Oils

doi:10.7506/spkx1002-6630-201521054

Abstract

Abstract:

Trans fatty acids are a group of unsaturated fatty acids that contains one or more trans double bonds, and can pose
a great threat to human health. The current paper has summarized the types, sources and hazards of trans fatty acids and
common methods for their detection and removal, and outlined the factors influencing the formation and changes of trans
fatty acids during the frying process, in order to provide references for solving the safety problems caused by trans fatty
acids in oils and fat-containing foods in the future.

Key words: vegetable oils, trans fatty acids, hazards, detection methods, removal methods

CLC Number:

TS221

CHEN Xue, SHI Aimin, LIU Hongzhi, LIU Li, WANG Qiang. Recent Progress in Research on Trans Fatty Acids in Vegetable Oils[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201521054.

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Recent Progress in Research on Trans Fatty Acids in Vegetable Oils

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