Revised draft on regulation of trans fatty acids (TFAs) in partially hydrogenated vegetable oils (PHVOs)

Revised draft on  regulation of trans fatty acids (TFAs) in partially hydrogenated vegetable oils (PHVOs) This draft on Regulation of Trans Fatty Acids ,TFAs, in Partially Hydrogenated Vegetable Oils, PHVOs by FSSAI has proposed that Level of TFA in Vanaspati / PHVO, be fixed at 10% maximum and brought down to 5% in 3 years.
Industrially produced trans fats are formed during partial hydrogenation, a process used by the vanaspati industry to harden and stabilize liquid vegetable oils. This process maintains the taste and smell characteristics of oils while enabling a longer shelf life for final food products. The majority of the trans fats in the food are industrially produced and are typically found in foods made with partially hydrogenated oil, baked and fried foods. Trans fats also occur naturally. They are found at low levels (generally 2-5% of fat content) in ruminant based foods, such as, dairy products and meat. TFAs level in vanaspati depends on multiple factors and could be as high as 50-60% of total fat content.