Why have hydrogenated fats been used?
Firstly, they enable food manufacturers to access fats with a wide range of melting profiles and melting points from what are initially simple oils. Secondly, hydrogenation improves oxidative stability, both by reducing the levels of the more unstable polyunsaturated fatty acids and by converting cis fatty acids into the more oxidatively stable trans fatty acids. Finally, hydrogenated fats do have some very specific functional characteristics, such as crystallization and aeration properties, that may be difficult to achieve by other means. What are the options? What can we do to replace these fats with trans-free alternatives? The first question that needs to be asked is: ‘Why are you using a hydrogenated fat?’ There are many answers to that question, but probably the main reason is that of providing structure, solid fat, a melting profile or melting point to the end product. For example, confectionery coatings need to have a fairly high level of solid fat at ambient temperatures, yet
