Dr. Dharma R. Kodali is a Research Professor in the Department of Bioproducts and Biosystems Engineering at the University of Minnesota. He received a PhD in synthetic medicinal chemistry in 1980 from Kurukshetra University, India. After a year of post-doctoral training at the Polytechnic Institute of New York University, he joined Boston University as a Staff Scientist and an Assistant Professor of Biophysics for 10 years, studying structurally defined lipid synthesis, molecular packing, physical properties, and their influence on metabolism. As a principal scientist and R&D manager for 13 years at Cargill, he championed new and value-added product development from fats/oils and agricultural materials for food and industrial applications. His research group developed and commercialized a number of innovative products. He worked for a year at General Mills as a Corporate Senior Principal Scientist developing trans fat alternatives, and then started a company, Global Agritech, to provide consultation to the industry. His current research interests include development of new and value-added bioproducts for industrial applications from fats/oils and lignocellulosic biomass. A new bioplasticizers technology from soybean oils developed by his group is being commercialized. Dr. Kodali has authored or co-authored 75 publications and book chapters and co-edited the AOCS book on Trans Fats Alternatives. He is an inventor or co-inventor of more than 25 patents.Dr. Kodali is a well-recognized expert in lipids and has given numerous invited lectures in number of international conferences. He has been an active member of the American Oil Chemists’ Society (AOCS) and the American Chemical Society (ACS) for more than 30 years. His accomplishments include Cargill’s Chairman’s Innovation Award in 2001, the ACS’s Industrial Innovation Award in 2002, and the AOCS T.L. Mounts award in 2003. He is an elected Fellow of AOCS and the American Institute of Chemists. He is a founding member and served as chair for the Industrial Oil Products division of AOCS, and a member of the AOCS Books and Special Publications Committee.

• PrefaceList of AbbreviationsChapter 1: Trans Fats: Health, Chemistry, Functionality, and Potential Replacement Solutions IntroductionHealth Effects of Trans FatsStructure, Properties, and Functionality of TAGsFunctional Need for Solid Fat in Food ProductsTrans Fats Replacement StrategiesDesigner FatsIdeal Designer Fats for Solid Fat ApplicationsSummaryAcknowledgments Chapter 2: Natural versus Industrial Trans Fatty Acids Natural versus Industrial Trans Fats: Basic Hypothesis and BackgroundNatural versus Industrial Trans Fatty Acids: Chemistry and Dietary SourcesAnalytical Considerations and Biomarkers of IntakeImpact of Natural and Industrial TFAs on Blood Lipid Profile and Coronary Heart Disease RiskPublic Health Implications Chapter 3: FDA Food Labeling Regulations for Trans Fat IntroductionTrans Fat in Nutrition FactsNutrient Content ClaimsHealth ClaimsLatest Developments in Trans Fats RegulationsSimilar International Trans Fat Labeling Regulations Chapter 4: Nutritional Aspects of Trans Fatty Acids IntroductionCharacteristics of Trans Fatty AcidsIntake of Trans Fatty AcidsTrans Fatty Acids and CholesterolTrans Fatty Acids and Cardiovascular DiseaseTrans Fatty Acids and Adiposity and Weight ManagementTrans Fatty Acids and Diabetes and Insulin ResistanceTrans Fatty Acids and CancerReduction of Intake of Trans Fatty AcidsConclusion Chapter 5: Application of Gas Chromatography and Infrared Spectroscopy for the Determination of the Total Trans Fatty Acid, Saturated Fatty Acid, Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents in Edible Fats and Oils IntroductionCapillary Gas ChromatographyMid-Infrared SpectroscopyNear-Infrared SpectroscopyConclusions Chapter 6: Processing Solutions: Fractionation and Blended Oils IntroductionSources of Solid Fat Alternatives for Partially Hydrogenated Vegetable OilsPalm Oil: The Most Versatile Solution to Trans Fat Reduction in Processed FoodsComponent Blending to Match PHVO High Trans Shortenings and FatsFormulating Palm Oil and Its Fractions for a Diverse Range of Functional ProductsSummary and Conclusions Chapter 7: High-Oleic Oils and Their Uses for Trans Fats Replacement IntroductionCompositions and Properties Chapter 8: Latest Developments in Chemical and Enzymatic Interesterification for Commodity Oils and Specialty Fats IntroductionRandom Interesterification for Commodity OilsSpecific Enzymatic Interesterification for Specialty Fat ProductsConclusions Chapter 9: Enzymatic Interesterification IntroductionReaction MechanismMonitoring Method for the Process of Lipase-Catalyzed Interesterification DegreeProcess Development for Lipase-Catalyzed InteresterificationCharacterization of Lipase-Catalyzed Interesterified FatCrystal Microstructure Chapter 10: Structured Emulsions and Edible Oleogels as Solutions to Trans Fat 1.1 Introduction and Recent Progress in Regard to Trans Fat ReductionEffects of Specific Fatty Acids on Our Cardiovascular HealthStructured Emulsions Using MonoglyceridesOrganogelsWaxes and Wax OrganogelsOleogels Made Using 12-Hydroxystearic AcidEthylcellulose (Polymer) OleogelsImaging the Polymer Network Structure of Ethylcellulose OleogelsProduction Considerations and Food Applications of Ethylcellulose OleogelsUsing Oleogels for Nutraceutical Delivery or EncapsulationPhytosterol–Oryzanol Mixtures for Organogelation PurposesConclusion Chapter 11: Trans Fats Replacement Solutions for Frying and Baking Applications, Shortenings, Margarines, and Spreads IntroductionBlending as Zero Trans OptionsTrait Modified Oils as Trans Fat ReplacementsCase Studies on Trans Reformulation in Fast Food Chains and Laboratory Frying (Trait-Modified Oils)BakingPalm-Based Baking ShorteningsTroubleshooting Trans-Free Frying and BakingZero-Trans Margarines and SpreadsConclusion Chapter 12: Trans Fats Replacement Solutions in North America IntroductionConsumption Patterns: Effect of Trans Fat LabelingFood Service Applications and ProductsTrans Fat Regulation in CanadaCommercial Trans Fat ReplacementsInnovations in Trans Fat Replacements in the Food Service SectorOther Trans Fat AlternativesNew Low-Saturate/No-Trans, Omega-3-Enriched Oils in the Commercial PipelineMargarines and Spreads Chapter 13: Trans Fats Replacement Solutions in Europe IntroductionTFA Intake in EuropeTFA in Foods in EuropeTrans Fat Regulations in EuropeWhy Industrial TFAs Were Used in Food Products in EuropeLow Trans Partial HydrogenationElimination of Partially Hydrogenated Vegetable Oils as Structurants from Fat-Continuous Margarines and SpreadsReplacement of Partially Hydrogenated Vegetable Oil as a Cocoa Butter AlternativeReplacement of Partially Hydrogenated Vegetable Oil in Stable Frying OilsConclusion Chapter 14: Trans Fats Replacement Solutions in South America The Hydrogenation Process in Brazil and ArgentinaTrans Fat Free AmericasRegulation of Trans Fats in Brazil and Argentina and Intake RecommendationTrans Fatty Acid Content of Brazilian and Argentinean Foods Before and After Mandatory Trans Fat LabelingAlternatives to Reduce Trans Fat in Foods Chapter 15: Trans Fats Replacement Solutions in China IntroductionLabeling and the Regulatory SituationIndustrial Responses and SolutionsTechnical Trends in IndustryRemarks and Outlook Chapter 16: Trans Fats Replacement Solutions in Japan IntroductionIngested Amount of TFA in JapanResponse to the TFA Issue in JapanReduction Measures of TFAFuture Prospects Chapter 17: Trans Fats Replacement Solutions in India IntroductionHistory of the Vanaspati Industry in IndiaVegetable Oils Used for the Manufacture of VanaspatiFatty Acid Composition of Indian VanaspatiVanaspati Manufacturing ProcessTrans Fats in the Indian DietTrans Fatty Acid Consumption of the Indian PopulationVanaspati Regulations in IndiaMethods to Reduce TFA Content in Vanaspati/Bakery ShorteningConclusions Chapter 18: Trans Fats Replacement Solutions in Malaysia IntroductionRegulation of Trans Fatty Acids in MalaysiaRecommended Nutrient Intake for Trans Fatty Acids in MalaysiaTrans Fatty Acid Content of Malaysian Food ProductsTrans Fat AlternativesVersatility of Palm Oil Fractions in Food Applications Chapter 19: Trans Fats Replacement Solutions in Australia and New Zealand IntroductionTFA in Foods in Australia and New ZealandTrans Fat Regulations in Australia and New ZealandStrategies for Trans Fat ReplacementConclusion Index