Topic 1 Types of trans fatty acids

There are two types of trans isomers of fatty acids in foods: naturally occurring and artificially produced.

  • TFA from natural origin are present in the fat of ruminant animals (cows, sheep, goats) in their meat and dairy products (milk products) in very small amounts (Pipoyan et al., 2022).
  • TFA formed during food production (artificial TFA) are formed by the chemical partial hydrogenation of vegetable oil, where the hydrogenation process converts the vegetable oil into a semi-solid fat for use in margarines and commercial food preparation (catering and food industry).