Fats & Oils

Move to Healthy Oils

Partially hydrogenated oils, commonly used in the manufacturing of food and for frying, are the primary source of trans fat in the diet. They are created when oils, naturally liquid at room temperature, are hydrogenated (see trans fat section). Hydrogenation is an industrial process that increases the stability and useful life of oils so they will not become rancid or break down under high temperatures. Unfortunately, trans fat negatively affects health so there are ever expanding efforts in the foodservice industry to eliminate them.

All of these efforts hinge on the availability of alternative oils that deliver the same flavor, texture, and function as partially hydrogenated oils without the need for hydrogenation. Fortunately, there is a growing number of stable trans fat-free oils available for food manufacturers and foodservice operators to choose from. Farmers are increasing the number of acres planted with oil crop seeds selectively bred or modified to produce oils that are naturally stable without hydrogenation.

Another trend increasing the trans fat-free choices available to operators is oil blending. Different trans fat-free oils are blended together to achieve the enhanced stability needed for high temperature cooking and frying. Corn, soybean, sunflower, canola, cottonseed, rice, peanut, coconut, and palm oils are being used to make these new trans fat-free oil blends.

Many manufacturers and operators have already achieved success removing trans fat from their food offerings. Finding the best alternative often involves extensive testing to confirm the trans fat-free oil meets cooking performance standards and provides the flavor and texture experience customers expect.