Trans fat is made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats. Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. The majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine.

Palm Oil – Alternative to trans fat

Palm Oil is recognized as one of the best oils to use to avoid trans fat. Palm Oil has zero trans fat, offers excellent versatility and has a long shelf life. As a specialist in the development of oils from palm fruit, we at Fuji have unrivalled expertise in the manufacture of palm oils. Our R&D, combined with our experience in the market, have let us take the lead in developing non trans fat alternatives.