Trans fatty acids (TFA) are present in partially hydrogenated vegetable fats. Fats are hydrogenated to give them specific sensory properties such as hardness, meltdown, flavor release and stability, and are widely used in the food industry.

During the hydrogenation process, however, trans fatty acids are formed. A large and still growing body of scientific research indicates that these artificial fat components can have adverse effects on human health. Consequently, the level of consumer awareness and legislative activity regarding trans fatty acids is rapidly increasing.

Since January 2006 in the U.S., all foods containing trans fatty acids must be labeled. Major European legislative bodies are considering similar requirements. It is obvious that manufacturers will soon need to reduce the amount of trans fatty acids in their products if they haven’t started already. The challenge lies in finding a way to eliminate this heath risk while still profitably producing appealing, high-quality food.

The advantage of palm oil is that it can provide practically all the desirable sensory characteristics of hydrogenated fats without hydrogenation. With palm oil and proper processing, ingredients and recipes, it is possible to create luscious, appetizing products that are completely free of trans fatty acids.