ABSTRACT
Recent studies on the nutritional role of trans fatty acids in hydrogenated vegetable oils used in shortenings, margarine, and salad dressings (Mensink et al., 1991; Hunter, 1992; Mensink et al., 1992; Wahle and James, 1993; Wein berg, 1993; Mann, 1994; Chisholm et al., 1995; Samman, 1995; Ip and Mar shall, 1996; Khosla and Hayes, 1996) have prompted serious discussions among professionals about the risk benefit of the hydrogenation process. Another major factor is the impact of regulatory pressure on the fats and oil in dustry. Nutritional labeling and clean air regulation will all add to the cost of the producers and users of fats and oils.
