Nowadays trans fatty acid content is a hot health issue in the food industry. However, trans fatty acid is only a health issue when industrially produced. Industrial produced Trans Fatty Acids (IP-TFA) are by-products of the partial hardening process of vegetable oils.
The natural occurring trans fatty acids still have the benefit of the doubt concerning cardiovascular disease. This is because some naturally occurring trans fatty acids, such as conjugated lonoleic acid present in milk fat, appear to have health benefits.
When hardened vegetable oil is blended with butteroil, however, unhealthy IP-TFA are introduced into dairy products.
VIV Vreeland has overcome this disadvantage.
VIV Vreeland has managed to meet the challenge of maintaining product characteristics whilst exchanging high trans fatty acids by low trans fatty acids formulations (max. 1 or 2%) of blends for a variety of tailor-made products.
It can even be used in non-hydrogenated oils possible. Customers therefore can maintain the same way of processing and labelling their products while improving its nutritional value.
To give an example, VIV Vreeland developed beurre brillant Patisse Bake, a butter enriched margarine with less than one percent trans fatty acids.