The food authority has revised the method for determining the trans fatty acids in hydrogenated vegetable oil
The guidelines describe the plans to eliminate trans-fats from the diets and supply chain. Further, this note emphasizes adopting the use of new technologies helping to eliminate the industrial trans fats from the oils. While few are yet learning to adopt the new technologies, the rest have switched to the newer technologies.
The note has mentioned the use of technologies such as ‘inter-esterification, binding options, selection of raw materials, modifying hydrogenation process and monitoring and deodorization’. Those processes allow the FBOs to eliminate or limit the trans-fats from the supply chain.
Other strategies were suggested by the professionals to the FBOs. It was clearly mentioned that the professionals such as chefs, bakeries, etc. should purchase the packaged oil that clearly states, the oil has declared nutritional value for trans fats and should consider using trans-fat-free or less than 2% trans fat content. Also, manufacturers are recommended to maintain the certificates of analysis.
Ashwin Bhadri, CEO, Equinox Labs said, “The Food Business Operators, and Manufacturers should ensure adhering to the norms that ensure the health of consumers is not taken for granted. The oils and fats from the processes are harmful to the health of the consumers. It becomes difficult for consumers to deal with health hazards caused due to the consumption of such oil.”
“The chefs, bakeries, hoteliers, and other people serving the consumers are required to use the oils and fats. The oils and fats abstracted contain the stronger content affecting the health majorly. Eliminating trans fats ensures the health of people is considered”, he added.
