Coping With the Trans Fat Exodus

Interestified fats have been an ingredient in Europe since the 1920s, but presently “enjoy” widespread use throughout the world. Interestification hardens fat, very much the same as partially hydrogenated oils (trans fats), though without producing oils that contain trans fats. These chemically-altered oils are technically not the same as partially hydrogenated oils, though they have the same alarming health concerns. There are studies that show interestified fat raises blood glucose and suppresses insulin production, besides damaging heart health. The main technological advantage of the use of interestified and/or hydrogenated fats is that these oils are much less likely to go rancid when used for industrially further processed fried food and meat products. While food processors and restaurants will tout the removal of trans fats from their products, they might remain coy about the fats that are used instead. While fried food enjoyment is cross-generational, the processing mediums used for frying gives a lot of room for debate. Frying oils to satisfy the needs of health-conscious people will especially see major changes in the years to come. 

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