Industrially produced trans fats are formed during partial hydrogenation, a process used by the vanaspati industry to harden and stabilise liquid vegetable oils. This process maintains the taste and smell characteristics of oils while enabling a longer shelf life for final food products. There are growing concerns about potential health effects of TFAs particularly those derived from vanaspati. There is a significant and growing body of scientific evidence linking trans fats to coronary heart disease indicating that trans fats may do even more harm than saturated fats. Several countries such as Denmark, USA, Canada have introduced regulations on the limit of trans fatty acids in edible oils.
On the basis of a detailed risk assessment carried out by the National Institute of Nutrition (NIN),Hyderabad, and review of scientific literature, the Food Safety and Standards Authority of India has proposed to introduce regulations of trans fatty acid in partially hydrogenated vegetable oils.
A national consultation was also carried out by the NIN.with all stakeholders on the options available for regulations of TFA by the FSSAI. Based on the inputs received, the Authority has now proposed to introduce a limit of 10% for TFA in vanaspati and in partially hydrogenated vegetable oils to be brought down to 5% in 3years. Chemical and Enzymatic esterification for production of vanaspati for regulating trans fatty acids is also proposed to be allowed.
Suggestions have also been received for permitting use of Palm Stearin in vanaspati, since it will enable industry to reduce the melting point levels and obtain the desired consistency. FSSAI has also proposed to introduce mandatory labelling of trans fats and saturated fats content on vanaspati packs, edible oils or other products containing TFA from vanaspati sources.