What Is Trans Fat?
Trans fats are a type of unsaturated fat that can negatively impact health when consumed in excess. They raise harmful Low-Density Lipoprotein (LDL) cholesterol and lower beneficial High-Density Lipoprotein (HDL) cholesterol, significantly increasing the risk of heart disease. Trans fats are also associated with stroke, cancer, liver dysfunction, obesity, and Type 2 diabetes.
There are two types of trans fats:
- Naturally occurring trans fats: Found in small amounts in dairy and meat from ruminant animals. Research suggests this type is not considered harmful.
- Artificial (or industrial) trans fats: Produced through a process called hydrogenation, where hydrogen gas is added to liquid vegetable oils. This process increases saturation, depending on the degree of hydrogenation, turning the oils into partial fats that are spreadable, extend shelf life, and stabilize flavor. However, it also creates trans fats from partially hydrogenated oils (PHOs)—the main source of harmful artificial trans fats.
Key takeaways
- Trans fats raise LDL (“bad”) cholesterol and lower HDL (“good”) cholesterol. That significantly increases the risk of heart disease. The World Health Organization (WHO) names trans fat intake as a major contributor to cardiovascular deaths worldwide.
- There are two types, and the industrial one is the concern. Small amounts occur naturally in dairy and ruminant meat. The harmful type is artificial trans fat, created when liquid vegetable oils are partially hydrogenated into partially hydrogenated oils (PHOs).
- Artificial trans fats are found in:
- fried foods such as French fries, doughnuts and fried chicken
- baked goods
- margarine and shortening
- non-dairy creamers
- packaged snacks
- Regulators are phasing them out. The US and Canada removed PHOs from the food supply from 2018. The EU caps industrial trans fat at 2 g per 100 g of fat. India targets a maximum of 2% in all oils and fats, and Singapore also limits trans fat content.
- Palm oil helps manufacturers avoid hydrogenation. It’s naturally semi-solid at room temperature, so producers can get solid-fat functionality through fractionation and blending instead of hydrogenation.
- Musim Mas uses non-hydrogenated processes, selective fractionation and strict quality checks to supply trans fat-free oils and specialty fats. It also co-develops solutions with food manufacturers to meet their regulations without losing functionality.
Where Are Trans Fats Found?
Artificial trans fats are widely present in processed and fried foods, including:
- French fries, doughnuts, and fried chicken
- Baked goods such as cakes, pies, and pastries
- Non-dairy coffee creamers and margarine
- Shortening and packaged snack foods
Consumers may not always be aware of their intake, which makes regulatory action and industry responsibility critical.
Health Risks of Trans Fats
According to the World Health Organization (WHO), excessive consumption of trans fats is a leading cause of cardiovascular disease, contributing to over 500,000 deaths annually worldwide. Due to their links to heart disease and other chronic conditions, trans fats are a major focus of public health regulations and dietary guidelines globally.
Global Regulations on Trans Fats
In response to the health risks associated with trans fats, countries worldwide have implemented stringent measures to reduce or eliminate artificial trans fats from the food supply. In North America, the US and Canada fully banned trans fats in 2018. In Europe, the EU limits industrial trans fats in fats and oils to 2%. In Asia, countries like Singapore and India have implemented regulations capping trans fat content in edible oils and food products, with India targeting a maximum of 2% in all oils and fats.
Globally, over 23 countries have banned PHOs or set strict limits, underscoring the worldwide commitment to reduce harmful trans fats and protect public health.
Musim Mas’ Commitment to Trans Fat-Free Solutions
At Musim Mas, we continuously monitor these global regulatory developments to ensure our products are aligned with both international requirements and consumer health expectations. Through alternative non-hydrogenated production processes and stringent quality assurance, we ensure no trans fats are generated in our oils and specialty ingredients.
Why Palm Oil Plays a Role
Unlike many other vegetable oils, palm oil is naturally semi-solid at room temperature and has a higher natural saturated fat content. This makes it far easier to prevent the formation of trans fats without hydrogenation. Musim Mas harnesses this natural advantage through advanced selective fractionation and formulation techniques. This enables us to deliver high-performance, trans fat-free solutions that meet the functional and nutritional needs of food manufacturers.
Reformulate without compromise
