Artificial trans fats are the byproducts of a process called hydrogenation, a process wherein hydrogen is added to vegetable oil to alter its state. The main contributor to artificial trans fats in the food industry is Partially Hydrogenated Oil (PHO) which is used in many foods to make a longer-lasting product. Large consumption of artificial trans fats, however, is dangerous to cardiac health.
Palm oil is the healthiest alternative to the issue of PHOs. The advantage of palm oil is its natural semi-solid state. This is an important characteristic, as it requires no hydrogenation to be transformed into a solid formulation and meets the functionalities for the baking industry. Therefore, we are proud to serve you trans fat free products that are a comparable alternative to competing baking products.
Palm oil also contains a balanced composition of saturated and unsaturated fatty acids. This composition is important because it makes palm oil a naturally stable product, allowing it to be composed into a variety of high quality products, such as shortening and margarine, that have longer shelf life.