Why can’t the food industry just stop using hydrogenated oils and replace them with other types of oils?
Partially hydrogenated oils were introduced to replace tropical oils and animal fat, which are high in saturated fats. In light of the new data on trans and human health, the food industry is actively looking for ways to reduce or eliminate trans-fats in food products. Reformulating popular products in a way that satisfies consumer expectations can be challenging. Food scientists must take into account texture, flavor and the shelf life of the finished product. Early test results from the new soybean oils indicate that the overall quality of food product is not compromised. Already, processing techniques such as interesterification, blending and improved hydrogenation are being used to significantly reduce the amount of trans fats in products.
