Trans-Fatty Acid (TFA) in human diet is still much debated. Even though the general trend of reducing TFA-consumption in Europe is promising, there’s no sign of relief to certain industries in continuing their efforts of replacing partially hydrogenated fats in food. Important here is the focus on partially hydrogenated fats - as fully hydrogenated fats do not contain TFA.
Yes, there’s a big misunderstanding that all hydrogenated fats are bad. Another big constraint to resolve the confusion is that the European Food Law does not allow us to exchange the labeling of 'hydrogenated fat' with the declaration of the amount of TFA in the food concerned – which would give consumers a much clearer picture than the present practice.
The primary focus of using oil and fat in food are the technological properties, for example, taste, mouth feel, structure, flavour release and many more. For this reason plant- or quality managers are often arguing that the performance of alternative fat blends without partially hydrogenated fats is not as good.
Fig. 1. Fatty acid development of ten years. Bisection of saturated fatty acid content (SAFA) Triplication of poly unsaturated fatty acid content (PUFA). Doubling of mono unsaturated fatty acid content (MUFA). Reduction of trans fatty acid content from 11 per cent to less than 2 per cent (TFA),
Enter √ at www.scientistlive/eurolab
Walter Rau Neusser Öl und Fett AG, Neuss, Germany. www.walterrauag.de
Yes, there’s a big misunderstanding that all hydrogenated fats are bad. Another big constraint to resolve the confusion is that the European Food Law does not allow us to exchange the labeling of 'hydrogenated fat' with the declaration of the amount of TFA in the food concerned – which would give consumers a much clearer picture than the present practice.
The primary focus of using oil and fat in food are the technological properties, for example, taste, mouth feel, structure, flavour release and many more. For this reason plant- or quality managers are often arguing that the performance of alternative fat blends without partially hydrogenated fats is not as good.
Fig. 1. Fatty acid development of ten years. Bisection of saturated fatty acid content (SAFA) Triplication of poly unsaturated fatty acid content (PUFA). Doubling of mono unsaturated fatty acid content (MUFA). Reduction of trans fatty acid content from 11 per cent to less than 2 per cent (TFA),
Enter √ at www.scientistlive/eurolab
Walter Rau Neusser Öl und Fett AG, Neuss, Germany. www.walterrauag.de
