Trans Fats Alternatives
As replacements for lard and tallow, partially hydrogenated oils rich in trans fatty acids offered unprecedented plasticity and excellent organoleptic properties to food formulators of an earlier generation. The challenge of our generation is to match these properties from a more limited palate of options, preferably in a manner that does not increase cost or change our products.

This timely and concise collection provides a sharply focused insight into the priorities and strategies needed to address the biggest regulatory challenge of fat and oil users of this decade. Kodali and List have gathered a succinct summary of the problems and solutions, and have provided clear guidance for our current situation.

The book comprises seven chapters and an appendix, each of which addresses an important aspect of trans fat alternatives. The first chapter provides an overview of the functional contributions and chemistry of trans fatty acids in food. The second chapter, authored by two Food and Drug Administration experts, addresses the FDA regulations driving the change. The current state of the nutritional aspects of trans fatty acids and a chapter on the analytical challenges of quantifying trans fats follow. On this foundation, a chapter outlines the various strategies available for the significant and expensive reformulation efforts needed at this time. Subsequently, the topic of communication with consumers about trans fats is addressed.

The final chapter provides a strategic overview of reformulating products containing trans fats, with several thought-provoking perspectives that will prove useful in guiding food industry professionals in many other decisions than replacing trans fatty acids.

The appendix deserves special mention. The lipid product offerings of six major oil suppliers, representing untold hundreds of hours of labor by each supplier, are listed and described. This valuable reference puts at the fingertips of professionals faced with reformulation of food products the best offerings of these suppliers. As expected, the index is comprehensive, increasing the value of this volume as a reference tool.

Books Received
Carcinogenic and Anticarcinogenic Food Components. Wanda Baer-Dubowska, Agnieszka Bartoszek, and Danuta Malejka-Giganti, eds. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-2096-8.

Encapsulated and Powdered Foods. Charles Onwulata, ed. CRC Press Taylor and Francis Group.1 ISBN: 0-8247-5327-5.

Economic Reforms and Food Security. Suresh Chandra Babu and Ashok Gulati, eds. Harworth Press.2 ISBN: 1-56022-257-3.

Emerging Technologies for Food Processing. Da-Wen Sun, ed. Elsevier Academic Press.3 ISBN: 0-12-676757-2.

Flavor Chemistry and Technology, 2nd edition. Gary Reineccius. CRC Press Taylor and Francis Group.1 ISBN: 1-56676-933-7.

Food-Drug Synergy and Safety. Lilian U. Thompson and Wendy E. Ward, eds. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-2775-X.

Food, Fermentation and Micro-organisms. Charles W. Bamforth. Blackwell Publishing Professional.4 ISBN: 0-632-05987-7.

Food Packaging Principles and Practice, 2nd edition. Gordon L. Robertson. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-3775-5.

Food Plant Design. Antonio López-Gómez and Gustavo V. Barbosa-Cánovas. CRC Press Taylor and Francis Group.1 ISBN: 1-57444-602-9.

Food Processing Principles and Applications. Hosahalli Ramaswamy and Michèle Marcotte. CRC Press Taylor and Francis Group.1 ISBN: 1-58716-008-0.

Guide to Food Laws and Regulations. Patricia A. Curtis. Blackwell Publishing Professional.4 ISBN: 1-8138-1946-6.

Handbook of Functional Lipids. Casimir C. Akoh, ed. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-2162-X.

Improving the Safety of Fresh Fruit and Vegetables. Wim Jongen, ed. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-3438-1.

Improving the Safety of Fresh Meat. John N. Sofos, ed. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-3427-6.

Innovations in Food Packaging. Jung H. Han, ed. Elsevier Academic Press.3 ISBN: 0-12-311632-5.

Marketing Nutrition. Brain Wansink. University of Illinois Press.5 ISBN: 0-252-02942-9.

Microbiology of Fruits and Vegetables. Gerald M. Sapers, James R. Gorny, and Ahmed E. Yousef, eds. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-2261-8.

Nutraceutical Proteins and Peptides in Health and Disease. Yoshinori Mine and Fereidoon Shahidi, eds. CRC Press Taylor and Francis Group.1 ISBN: 0-8247-5354-2.

Paper and Paperboard Packaging Technology. Mark J. Kirwan, ed. Blackwell Publishing Professional.4 ISBN: 1-4051-2503-9.

Phytoestrogens in Functional Foods. Faith Yildiz, ed. CRC Press Taylor and Francis Group.1 ISBN: 1-57444-508-1.

Postharvest Pathogens and Disease Management. P. Narayanasamy. John Wiley & Sons Inc.6 ISBN: 0-471-74303-8.

Process Control and Optimization. Béla G. Lipták, ed. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-1081-4.

Soy in Health and Disease Prevention. Michihiro Sugano, ed. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-3595-7.

Understanding Pathogen Behaviour: Virulence, Stress Response, and Resistance. Mansel Griffiths, ed. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-3426-8.

1CRC Press Taylor and Francis Group. Visit or 2Harworth Press. Call 800-429-6784 or 607-722-5857 or visit 3Elsevier Academic Press. Visit 4Blackwell Publishing Professional. Call 800‑862‑6657 or 515‑292‑0155, or visit 5University of Illinois Press. Visit 6John Wiley & Sons Inc. Call 201-748-6395 or visit

Dharma R. Kodali and Gary R. List, eds. AOCS Press, 2211 W. Bradley Ave., Champaign, IL 61821-1827. Visit ISBN: 1-893997-52-9. 2005. 133 pp.

Reviewed by Scott Bloomer, Oils, Fats, and Cocoa Patent Liaison, Archer Daniels Midland Inc., Decatur, Ill.