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Alternatives to the Vegetable Oil Hydrogenation Process to Reduce Trans-Fatty Acids

Ityotagher P Aondoakaa1, Casimir C Akoh1

  • 1Department of Food Science and Technology, University of Georgia, Athens, Georgia, USA; email: ityotagher.aondoakaa@uga.edu, cakoh@uga.edu.

Annual Review of Food Science and Technology
|April 28, 2026
PubMed
Summary

Partial hydrogenation creates trans-fatty acids (TFAs) linked to health risks, leading to global bans. This review explores alternative oil modification techniques and regulatory efforts to eliminate TFAs in food fats.

Keywords:
blendinginteresterificationoil modificationoleogeltrans-fat regulationtrans-freeultrasound-assisted

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