What is trans fat?

Trans fat is artificially formed when liquid vegetable oils are turned into solid fat using a process called partial hydrogenation, hence, the term partially hydrogenated (PH) oils. Trans fat also occur naturally in low amounts in some foods.

Why is trans fat bad?

Just like saturated fat, trans fat increases LDL levels or bad cholesterol in the blood. Unlike saturated fat, trans fat can also decrease the HDL levels or good cholesterol – both of which increase the risk of heart disease.

What foods contain trans fats?

Trans fats are present in varying amounts in a wide range of foods, including most foods made with PH oils, such as baked goods and fried foods, and some margarine products. Trans fat also occurs naturally in low amounts in certain meats and dairy products.

Why is artificial trans fat in foods?

PH oils are used in processed foods because they help produce high quality food products that stay fresh longer and have a more desirable texture. For example, manufacturers can produce shortenings to make French fries, flaky pie crusts and crispy crackers. Products made with PH oils also resist rancidity (when fats develop an off-flavor). Foods that contain these oils must list “partially hydrogenated vegetable oil” in the ingredient statement of the food label.

Canola oil is a trans-free solution

High-oleic canola oil, and in some culinary applications classic canola oil, is a great replacement for partially hydrogenated (PH) oils used in food products and food service, which account for about 80 percent of trans fat in North America.

High-oleic or high-stability canola oil is most commonly used in commercial food production and food service as it has prolonged stability under high heat conditions. Unlike PH oils found in many processed foods, such as cookies and crackers, and in commercial frying applications, high-oleic canola oil does not contain any trans fat. It has an impressive nutrition profile with roughly 70% monounsaturated fat1, 23% polyunsaturated fats1 (3% omega-3 and 20% omega-6) and 7% saturated fat. It has a high smoke point (475° F) – seven degrees higher than classic canola oil.

When should high-oleic canola oil be used instead of classic canola oil?

When greater performance and higher heat tolerance is desired in a commercial kitchen, high-oleic canola oil is a better choice. It allows for extended fry life and cost efficiencies. As a result, high-oleic canola oil is becoming a popular choice for U.S. restaurants and food service operations, including universities, state fairs and supermarket delis, as they strive to eliminate artificial trans fat from their menus.

1 The amounts of these fatty acids vary slightly among brands. These percentages are a rough average.