Zero Trans Fat - A new product category for bakeries

Many countries like USA , UK and in EUROPE has already laws for labeling for trans fat and fat content on food packets and most of the companies in these countries has reduced fat from their product eg Kraft , Kellogs , United Biscuit . Companies in rest of the world are now working towards zero transfat products .

Fat is major Ingredient of any bakery product after flour and sugar . Fat is considered to result many diseases and main factor for obesity.Partially hydrogenated fat is found in cookies , cakes , biscuit and breads


Bakery product manufacturer has started labelling as zero trans fat product . This is due to heighten consumer awareness and other international brands like Mcvities and other declaring there product as zero trans fat .Any serving have less than 0.5grams of trans fat can be said as zero trans fat as per FDA guidelines and it doesnot mean that it has zero fat .


Trans fat (also known as trans fatty acid) is formed when liquid vegetable oils go through the chemical process of hydrogenation to make the oils more solid. This gives food a longer shelf-life and can improve taste, shape and texture. Some trans fat also is found naturally in small amounts in certain meat and dairy products.

Partial hydrogenation, the process used to increase shelf-life of polyunsaturated fatty acids (PUFAs) / vegetable oils creates trans fatty acids. Many studies have demonstrated that trans fatty acids increase the clot forming tendency much more than saturated fats, by not only increasing LDL cholestrol to similar levels but also by decreasing the high density lipoprotein (HDL) cholesterol, (which is the good cholesterol). Several studies have found that intake of non natural trans fatty acids increases the risk of coronory heart disease. Most trans fatty acids are contributed by industrially hardened oils. Even though trans fatty acids have been reduced or eliminated from retail fats and spreads in many parts of the world, generally available deep-fried foods and baked goods are a major and increasing source.
These are then substituted by Palm oil , Palmolien , Fully hydrogenated vegetable oil.

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