Creating Solutions with Zero Trans Fat

Trans fat is virtually everywhere. You find it in snack foods, beef, poultry, breads, and fried foods, among other sources. It’s been around for a while now—since the late 60s—and it has enjoyed widespread use in processed foods and cooking oils for more than 30 years.

Recently, some studies have shown that trans fat poses as high or potentially a higher risk of contributing to heart disease than saturated fats. It is true that saturated fats—found in butter, cheese and beef, for example—raise total cholesterol levels. Yet, studies have shown that trans fat raises total cholesterol levels, as well, by depleting so-called “good” cholesterol, HDL, which helps protect against heart disease.

But it’s not necessarily all bad news. While recent studies have shown that the effects of trans fat from hydrogenation may be an increase in bad cholesterol and a decrease in good cholesterol, emerging sciences indicate that a compound called conjugated linoleic acid, or CLA, found in some trans fat may actually help fight some cancers, enhance immunity, and counteract some artery-clogging fats.

Jensen Foods offers varieties of cooking and fry oils that are zero trans fat. XTREME® brand Vegetable and Canola Oils are premium oils that can add value to your kitchen; a high smoke point helps lower oil costs by offering a longer fry life. Low in saturated fat, XTREME® brand oils are characterized by a light, pure taste that won’t transfer flavors from one food to another. They can be used in deep frying, sauté work, and as an ingredient in cooking.

Check with your Jensen Foods sales representative about the best zero trans fat solution for your operation.

Interested in learning more about the science behind Jensen oil? Check out our other blogs about the Benefits of High Oleic Canola Oil, the Value of Hydrogenated Oil, and Jensen’s Take on Seed to Oil.