Recently, the World Health Organization (who) has launched a guideline called re-place (replacement) to gradually stop industrial trans fatty acids in the global food supply, and strive to eliminate these harmful compounds by 2023.
There are two main sources of trans fatty acids. Meat, fat, milk and dairy products from natural sources such as cattle and sheep. Processing source, is hydrogenation of vegetable oil, refining, long-term high-temperature fried food.
Data show that every 100 grams of fresh beef and mutton contains 0.40 grams of trans fatty acids and 0.08 grams of liquid milk. In the processed food, sandwich biscuits, crisp biscuits, cream cake, French fries, fried chicken, fried chips, etc. are all trans fatty acids with high risk. The highest content of trans fatty acids in chocolate candy was 0.89 g per 100 g; hydrogenated vegetable oil (vegetable fat powder, coffee companion, vegetable cream) ranked second, followed by baked food, seasoning and fried dough sticks, mostly between 0.30 and 0.50 g per 100 g.
In food ingredients, “zero trans fatty acids” does not mean no trans fatty acids. In China, every 100 g (solid) or 100 ml (liquid) of trans fatty acid in food is less than or equal to 0.3g, which can be marked as “zero”.