ABSTRACT

Since the beginning of the global effort to reduce or eliminate trans fats from the food systems in the early 1990s, there has been a consistent effort by the industry to develop high stability vegetable oils that would eliminate the need for hydrogenation for the purpose of oxidative stability. Although oils such as palm and coconut oils have been in use in the food industry and are very stable, their stability comes at the cost of very high levels of saturated fats. High levels of saturated fats have been linked to health issues and are generally deemed undesirable by the consumers

5.1 Introduction .................................................................................................... 79 5.2 Omega-9 Fatty Acids ......................................................................................80