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

Partial hydrogenation (PH) is a traditional modification technique used to tailor the physicochemical properties of vegetable oils for applications in bakery products, margarines, shortenings, and confectioneries. However, evidence from clinical studies has linked trans-fatty acids (TFAs) in partially hydrogenated oils (PHOs) to increased risks of cardiovascular diseases and other metabolic disorders. This has prompted regulatory bans and global phase-outs of tailored vegetable oils produced using the decades-old process of PH. In response, significant efforts have been directed toward developing alternative modification techniques (such as modified hydrogenation, genetic engineering, interesterification, oleogelation, sonocrystallization) aimed at reducing or eliminating TFAs. In this article, the recent advances in the use of these alternative techniques are reviewed. The progress in global regulatory frameworks targeting TFA elimination as well as current challenges and prospective directions in the development of TFA-free fats are discussed. The insights presented here offer a comprehensive understanding of the technological advancements and policy actions shaping the future of oil modification in the food industry.