Hydrogenated vegetable oils are not equal to trans fatty acids

Vegetable oil hydrogenation technology began commercial application as early as the 1970s. At first, it replaced “unhealthy” lard as “shortening”. Hydrogenated vegetable oils are mainly used in baked food and confectionery industry, and can also be used in beverage, ice cream, frying and other food fields. It is usually found in the sandwich, coating or pastry of bread, biscuit, cake, chocolate instead of cocoa butter.

It should be noted that trans fatty acids can only be produced by incomplete hydrogenation of vegetable oil. If fully hydrogenated, it is not trans fat but saturated fat. Therefore, hydrogenated vegetable oil cannot be equal to trans fatty acid. Of course, complete hydrogenation will make the saturated fat content increase significantly, and it is not suitable to eat too much.

The refining process of vegetable oil is mainly to remove impurities and odor, improve the sensory and process performance of the oil. Due to the high temperature treatment steps, a small amount of trans fatty acids will be produced. After refining, the smoke point of vegetable oil is obviously improved, and the intuitive feeling is that the oil fume is less. In addition, the refined oil is more resistant to storage because of the removal of aldehydes and ketoacids. In short, the advantages of vegetable oil refining outweigh the disadvantages.