Vanaspati is an industrial product and formed by partial hydrogenation of refined edible vegetable oil or oils. Hydrogenated oils are more stable than corresponding natural oils. They are not only stable and make the fried food product last longer but also adds taste. The reason being, there is widespread use of vanaspati in commercial products such as slices of bread, rusks, cookies, cream biscuits, sweets, and fried snacks.

Why food manufacturers use vanaspati?

  • To save money.
  • Extend the shelf life of food products.
  • Add texture to food products.
  • To increase the stability of food products.

To know how Consumer VOICE is focusing on the Draft Notifications of FSSAI to generate awareness on trans fats, click here

What changes take place after Hydrogenation?

Hydrogenation converts liquid vegetable oils into solid or semi-solid fats. Changing the degree of saturation of the fat changes some important physical properties, such as the melting point, which is why liquid oils become semi-solid. Partial hydrogenation of oil/oils also produces trans fat, also known as Trans Fatty Acids (TFAs).

For more information Trans fat draft regulation and how trans fat can affect you health, get the latest digital copy of Consumer VOICE.

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