Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Product

In this study, the effects of trans fatty acids (TFAs) on rheological properties of dough (elastic moduli (G’), loss moduli (G”), complex modulus (G*)) and textural properties of dough and cookie (hardness) were studied. Two different groups of fat samples having different TFA composition but similar solid fat content (SFC) were prepared. Samples of the first group (group 1) had TFA between 0.0 and 56.23 %, while the samples of the second group (group 2) contained trans isomers ranging from 0.0 to 44.40 %. Texture measurements of different doughs and cookies prepared with different fat samples were performed. Texture measurements indicated that hardness values of doughs increased from 3950 ± 420 to 5498 ± 506 g in group 1 and 4700 ± 501 to 6787 ± 369 g in group 2 with increased amounts of TFAs. A particularly high, almost three‐fold increase in complex modulus values was observed in the dough samples containing the highest TFA levels compared with samples containing 0.0 % TFA. Although not significantly different, mean hardness and relative sound intensity values of cookies displayed an initial decreasing trend and then both parameters had maximum values when the TFA content was at maximum in both groups.     

<Emphasis Type="Italic">cis</Emphasis>-, <Emphasis Type="Italic">trans</Emphasis>- and Saturated Fatty Acids in Selected Hydrogenated and Refined Vegetable Oils in the Indian Market

The fatty acid composition of 27 samples of commercial hydrogenated vegetable oils and 23 samples of refined oils such as sunflower oil, rice bran oil, soybean oil and RBD palmolein marketed in India were analyzed. Total cis, trans unsaturated fatty acids (TFA) and saturated fatty acids (SFA) were determined. Out of the 27 hydrogenated fats, 11 % had TFA about 1 % where as 11 % had more than 5 % TFA with an average value of about 13.1 %. The 18:1 trans isomers, elaidic acid was the major trans contributor found to have an average value of about 10.8 % among the fats. The unsaturated fatty acids like cis-oleic acid, linoleic acid and α-linolenic acid were in the range of 21.8–40.2, 1.9–12.2, 0.0–0.7 % respectively. Out of the samples, eight fats had fatty acid profiles of low TFA (less than 10 %) and high polyunsaturated fatty acids (PUFA) such as linoleic and α-linolenic acid. They had a maximum TFA content of 7.3 % and PUFA of 11.7 %. Among the samples of refined oils, rice bran oil (5.8 %) and sunflower oil (4.4 %) had the maximum TFA content. RBD palmolein and rice bran oils had maximum saturated fatty acids content of 45.1 and 24.4 % respectively. RBD palmolein had a high monounsaturated fatty acids (MUFA) content of about 43.4 %, sunflower oil had a high linoleic acid content of about 56.1 % and soybean oil had a high α-linolenic acid content of about 5.3 %.     

Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization

The objective of this research was to examine the effect of ultrasound frequency and high-speed agitation on lipid crystallization. Interesterified soybean oil was crystallized at 44 °C without and with the application of high intensity ultrasound (HIU—20 and 40 kHz) or with high-speed agitation (6000 and 24,000 rpm). Two tip amplitudes (24 and 108 µm) and three pulse durations were evaluated (5, 10, and 15 s) for the acoustic frequencies tested. Sonication at 20 kHz of frequency significantly reduced crystal size, increased (p < 0.05) elasticity (435.9 ± 173.3–80,218 ± 15,384 Pa) and SFC (0.2 ± 0.0–4.5 ± 0.4%). No significant difference was observed in the crystallization behavior of these samples when sonicated at different amplitudes for 5 and 10 s. The crystallization behavior was significantly delayed (p < 0.05) in samples sonicated using 108 µm amplitude for 15 s. Larger crystals were formed in samples sonicated at 40 kHz compared to those obtained with 20 kHz and lower SFC (3.7 ± 0.0%) and elasticity (3943 ± 1459 Pa) values were obtained. High-speed agitation at 24,000 rpm increased SFC (5.5 ± 0.1%) and crystallized area and decreased the elasticity (42,602 ± 11,775 Pa) compared to the samples sonicated at 20 kHz.     

Characterization of Vanaspati Fat Produced in Iran

Vanaspati is the main culinary fat consumed in Iran. It is produced from vegetable oils using different modification processes such as hydrogenation, fractionation, interesterification or blending. To characterize this product, samples from different Iranian brands were collected and their physicochemical properties were studied. Iranian vanaspati contains 0.3–6.2 % trans fatty acids and 24.8–30.5 % saturated fatty acids. Linoleic acid with a range of 32.5–40.3 % is the main unsaturated fatty acid of vanaspati. Iodine values and saponification values of the samples were in the range of 91.9–106.4 and 193.2–194.3, respectively. Free fatty acid contents between 0.04 and 0.10 % and peroxide values between 2.0 and 8.8 mequiv/kg were detected in samples. The induction period of oxidation of the samples was found to be between 8.5 and 15.4 h at 110 °C. With an average slip melting point of 32.9 °C, samples contained 10.0–22.6 % solid fat content at 10 °C, 4.2–10.6 % at 20 °C, 0.3–5.2 % at 30 °C and 0.0–0.5 % at 40 °C. The induction period of crystallization and crystallization rate of samples, were in the range of 0.0–33.11 min and 0.07–2.54 1/min, respectively. Lovibond red and yellow color indices of the product were found to be in the range of 5.0–7.3 and 69.5–70.2, respectively.     

Regulatory Infrared Spectroscopic Method for the Rapid Determination of Total Isolated Trans Fat: A Collaborative Study

Using attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, collaborating scientists in ten different laboratories measured (in duplicate) the total trans fat content of ten fat or oil test samples, two of which were blind duplicates. The procedure used entailed measuring the height of the negative second derivative of the IR absorption band at 966 cm^?1. This absorption is attributed to the C?CH deformation vibration that is characteristic of isolated (non-conjugated) double bonds with the trans configuration. The precision of ATR-FTIR results in this international collaborative study was satisfactory and led to the approval of this validated procedure as official method AOCS Cd 14e-09 in late 2009. This official method is also suitable for analysis of total isolated trans fat and oil products containing, or supplemented with, trans conjugated linoleic acid (CLA) isomers. Although this method does not require derivatization of the oil or fat test materials, as required for GC, fats and oils in foods must be extracted with organic solvents before analysis. This method is also rapid (5 min) and does not require any weighing or quantitative dilution of unknown neat fat or oil test samples in any solvent. The AOCS Cd 14e-09 method is suitable for determination of test samples with zero trans fat, which is defined according to the US labeling regulations as 0.5 g trans fat per serving or 1.8% trans fat, as a percentage of total fat.     

Trans Fat Supplementation Increases UV-Radiation-Induced Oxidative Damage on Skin of Mice

We evaluated the influence of fish oil (FO, rich in n-3 FA), soybean oil (SO, rich in n-6 FA) and hydrogenated vegetable fat (HVF, rich in trans FA) on the oxidative status and viability of skin cells of mice exposed to ultraviolet radiation (UVR). Mice were supplemented with FO, SO or HVF for three months and exposed to UVR (2.72 mJ/cm²) for 2 days. One day after the last UVR session, the FO group showed higher levels of n-3 fatty acids (FA), while the HVF showed higher incorporation of trans FA (TFA) in dorsal skin. UVR increased lipid peroxidation and protein carbonyl levels of the HVF and to a lesser extent of the control and SO groups. Although all irradiated groups showed increased skin thickness, this increase was slighter in FO mice. UVR exposure reduced skin cell viability of the control, SO and HVF groups, while FO prevented this. Catalase activity was reduced independently of the supplementation and SOD level was increased in C and FO groups after UVR exposure; FO prevented the UVR-induced increase in glutathione levels, which was observed in skin of the control, SO and HVF mice. Our results showed the beneficial effects of FO supplementation, as well as the harmful effects of trans FA, whose intensity can increase vulnerability to skin diseases.     

Chemical and Physical Characterization of Donkey Abdominal Fat in Comparison with Cow, Pig and Sheep Fats

The objective of this research was to investigate the physicochemical properties of donkey fat. Results show that donkey fat contains 59.38 % unsaturated fatty acids, 38.37 % saturated fatty acids, and 0.21 % trans fatty acids. The sn-2 monoglyceride present in donkey fat contain 67.91 % unsaturated fatty acids and 30.97 % saturated fatty acids. Donkey fat is also characterized by a total tocopherol content of 8.59 mg/100 g fat (7.90 mg/100 g fat α-tocopherol, 0.51 mg/100 g fat β + γ-tocopherol, and 0.18 mg/100 g fat δ-tocopherol), 0.0032 mg/100 g fat cholesterol, an acid value of 0.091 KOH (mg/g), an iodine value of 76.47 g/100 g, a peroxide value of 0.68 mmol/kg, a saponification value of 193 mg/g, a refractive index of 1.4666, and a specific gravity of 0.9144. The complete melting temperature was 40 °C. The content of unsaturated fatty acids (total and sn-2) in donkey fat is higher than cow, pig and sheep, while the content of trans fatty acids is lower. The tocopherol content is also higher in donkey fat compared to cow, pig and sheep fat. Interestingly, the fat with such processing has nearly no cholesterol. Generally speaking, donkey fat could be a good animal fat for human consumption.     

Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat

Crystallization behavior of anhydrous milk fat (AMF) was studied with the addition of 0.025 and 0.05 % lactose monolaurate (LML). The crystallization behavior was studied at low (ΔT = 3 °C) and high supercooling (ΔT = 6 °C). Polarized light microscopy and laser turbidimetry indicated a delay in crystallization on addition of 0.025 % and 0.05 % LML or Tween 20 to AMF. High intensity ultrasound (HIU) was applied to AMF samples with 0.05 % LML and lower supercooling (T _c = 31 °C; ΔT = 3 °C). HIU application in AMF and AMF + 0.05 % LML induced crystallization (p < 0.05) changing the induction time (τ) at 31 °C from 34.20 ± 1.67 min (AMF) and 47.07 ± 1.27 min (AMF + 0.05 % LML) to 23.23 ± 3.26 min (AMF) and 25.00 ± 0.87 min (AMF + 0.05 % LML). Melting enthalpies (ΔH) of AMF were significantly higher (p < 0.05) than the ones observed for AMF + 0.05 % LML when crystallized without HIU, while enthalpy values increased significantly in AMF + 0.05 % LML samples when crystallized with HIU reaching similar values to the ones obtained for AMF without LML. The viscosity of AMF significantly decreased (p < 0.05) on addition of 0.05 % LML and significantly increased on HIU application.     

Development of a Coconut- and Palm-Based Fat Blend for a Cookie Filler

Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry.     

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil-Based Shortenings

The effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear-crystallization of fat blends made of refined palm oil, refined palm stearin, and rapeseed oil was studied. Classical techniques as differential scanning calorimetry (DSC), pulsed field gradient nuclear magnetic resonance (pfg-NMR), rheometer, and X-ray diffraction (XRD) were applied to evaluate the crystallization kinetics of fat blends as well as the fat compatibility between components in rapid cooling (15 °C min⁻¹), isothermal crystallization (at 15 °C), and storage (5 °C). Obtained results revealed that the mixtures of palm oils and milk fat had a low compatibility. The co-crystallization between triacylglycerols (TAG) of milk fat and of palm oil occurred during isothermal crystallization and storage resulting in slower crystallization kinetics and the formation of some eutectic mixtures.     

Changing the SFC Profile of Lauric Fat Blends Based on Melting Group Triacylglycerol Formulation

Lauric fat blends could be prepared from formulation of different melting triacylglycerol (TAG) group to obtain various desired SFC profiles as required by different fat rich products such as margarine and shortening. At the interval temperature from 0 to 20 °C, an increase ratio of body and heated (BH) melting TAG group in the fat blends imposed higher SFC values with steeper SFC slopes. Meanwhile, at the interval temperature from 20 to 40 °C, an increase ratio of heated (H) melting TAG group resulted higher SFC values with comparable SFC slopes. The use of Palm Stearin (PS) or Fully Hydrogenated Rapeseed Oil (FHRO) as the hard fat gave comparable SFC profiles but the fat blends with FHRO melted completely (SFC 0 %) at higher temperature (60 °C) while those of PS did not. In addition, the crystallization and melting behaviors of lauric fat blends as measured by DSC were influenced by different ratio of TAG distribution formulated at H15 (varied BH) and BH50 (varied H). Fat blends with PS also showed different crystal morphology compared to those with FHRO as measured by PLM.     

Structuring of Chicken Fat by Monoacylglycerols

In this study, we investigated the effect of monoacylglycerol (MAG) as a structuring agent on the physicochemical, microstructure and rheological properties of chicken fat. The fatty acid composition, oxidative stability, free fatty acids (FFA), slip melting point (SMP), solid fat content (SFC), kinetics of crystallization, microstructure and rheological properties of the samples were evaluated. The addition of MAG at a 0.5 % level did not affect the fatty acid composition, induction period of oxidation at 110 °C (IP_ox110), SFC curve or rheological properties of chicken fat (p > 0.05). However, structured samples containing 3.0 and 5.0 % MAG had higher saturated fatty acid (SFA) content, SFC, SMP, FFA content and IP_ox110 (p < 0.05). The addition of MAG led to a reduction in the IP of oxidation at 60 °C (IP_ox60) and increased the oxidation rate of fats, as measured by the Schaal oven test. Samples containing 3–5 % MAG had higher SFC content, higher loss, storage and complex moduli, higher complex viscosity, and a lower induction period of crystallization (IP_cryst) and tan δ than chicken fat. Investigations by polarized light microscopy confirmed the presence of increased crystal content in samples containing higher MAG levels. These results show that structured chicken fats have the potential for application in the production of soft tub margarine and Iranian vanaspati.     

Assessment of Trans Fatty Acid Level in French Fries from Various Fast Food Outlets in Karachi,Pakistan

The purpose of this study is to determine the trans fat level in French fries sold in different fast food outlets in Karachi. In the present study, attenuated total reflectance‐Fourier transform infrared (ATR‐FTIR) spectroscopy was used for the quantification of trans fatty acid (TFA). A number of studies have been reported on trans fat in different regions of the world, but no categorical study has yet discussed the trans fat in fast food products in Karachi. Amongst the samples examined, the total trans fatty acid content was in the range of 0.11 ± 0.01–24.00 ± 0.25 %. Most of the samples contain a high percentage of TFA. There is an urgent need to monitor and regulate the level of trans fat in order to reduce the health risk to the consumers of fast food items in Karachi, Pakistan.     

Monitoring of Fat Content,Free Fatty Acid and Fatty Acid Profile Including <Emphasis Type="Italic">trans</Emphasis> Fat in Pakistani Biscuits

The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography–mass spectroscopy with particular emphasis on trans fatty acids (TFA). Total saturated, unsaturated, cis-monounsaturated and polyunsaturated fatty acids were determined in the range of 37.9–46.9, 53.0–62.0, 12.3–43.7 and 0.1–9.2%, respectively. The high amount of TFA was observed in all biscuit samples and varied from 9.3 to 34.9%. The quantity and quality of the lipid fraction of the biscuits indicated that the all analyzed biscuits are a rich source of fat, saturated fatty acids and trans fatty acids, consequently not suitable for the health of consumers. The high content of trans fatty acids and palmitic acid also indicated that blends of RBD palm oil and partially hydrogenated oil had been used in the biscuit manufacturing.     

Fatty acid composition of spanish shortenings with special emphasis on <Emphasis Type="Italic">trans</Emphasis> unsaturation content as determined by fourier transform infrared spectroscopy and gas chromatography

A Fourier transform infrared spectroscopic procedure was used to analyze 34 edible fats (22 shortenings and 12 vegetable margarines) as neat fats (IR_NF) to determine their total trans fatty acid (TFA) content. The sloping baseline was corrected with a reference spectrum based on a nonprocessed olive oil. The calibration was done using seven partially hydrogenated fats with an individual TFA content previously determined by the combination of gas chromatography (GC) with argentation thin-layer chromatography. Taking into account the different absorptivities of various trans isomers, different correction factors were calculated using the calibration standards (0.83 and 1.71 for single trans bonds in both diethylene and triethylene and for trans, trans-diethylene fatty acids, respectively) and applied to calculate the total TFA of samples. Moreover, the samples were converted to their methyl esters and reanalyzed following the same procedure (IR_FAME). Differences in TFA content of fats were not found when a t-test was used to compare the results obtained by IR_NF vs. either IR_FAME or GC, suggesting that IR of neat fats could be used, thus avoiding the need to prepare sample solutions in organic solvents and to prepare fatty acid methyl esters. The mean TFA content (determined by IR_NF) of a representative group of Spanish shortenings (22 samples) that varied widely in terms of fat sources, processes, and purposes (bakery, sandwiches, ice cream, coatings, chocolate coverings) was 6.55±11.40%, although more than 54% contained <3% of TFA. Fatty acid composition of shortenings by direct GC using a 100-m polar cyanopolysiloxane capillary column indicated that the mean trans-18∶2 isomer content was 0.58%, ranging from 0.9 to 3.4%. Small amounts of trans-18∶3 isomers (<0.3%) were observed in 18 of the 22 shortenings studied; the maximal value was <2%. The mean value of the fraction saturated+TFA of shortenings was high (59.95±12.73%), including two values higher than 83%.     

Moderate Compared to Low Dietary Intake of trans-Fatty Acids Impairs Strength of Old and Aerobic Capacity of Young SAMP8 Mice in Both Sexes

The senescence accelerated SAMP8 mouse is a model for sarcopenia and provides an opportunity to study the effects of lifelong dietary composition on the loss of physical function with age. We studied the effects of trans-fatty acids (2 % of total energy, TFA diet) on the loss of strength and aerobic exercise capacity (VO₂peak) with age. SAMP8 mice were studied at two ages (young, 25 weeks; old, 60 weeks) and on two diets (control vs TFA). Body composition, grip strength, VO₂peak, blood metabolites, and biochemical parameters were assessed. Body weight, fat mass, and body fat percentage all increased with age (p < 0.05) but were not significantly impacted by diet. There was a significant age-related decline in total grip strength as well as that normalized to fat-free mass (FFM) (p < 0.05) with a further decrease at old age in these metrics of strength on the TFA diet vs control diet (p < 0.05). Total VO₂peak exhibited no change with age or diet, but when normalized to FFM, VO₂peak exhibited age and TFA-related declines (p < 0.05). Intramuscular triacylglycerol (p < 0.05) and collagen content (p < 0.05) significantly increased with age, while blood triacylglycerol was increased by the TFA diet (p < 0.05). These data further characterize the SAMP8 mouse as a model for sarcopenia and indicate that dietary fatty acid composition can impact the degree of this age-related loss of physical function.     

Supercritical Carbon Dioxide Fractionation of Anhydrous Milk Fat

Supercritical carbon dioxide was used to fractionate anhydrous milk fat. Six fractions were produced at 40, 50 and 60 °C using pressure values of 10, 20, 25, 30, 33 and 36 MPa. The fractions were analyzed for fatty acids, thermal behavior, iodine and color values. Composition and yield of fatty acid methyl esters were evaluated at different fractionation conditions in relation to the original milk fat values. Short chain fatty acids (C₄–C₈), medium chain fatty acids (C₁₀–C₁₄) and total saturated fatty acids were decreased from fraction obtained in the order of 10–36 MPa, while long chain fatty acids (C₁₆–C_18:2) and total unsaturated fatty acids were increased. Fractions obtained in the raffinate stage of the fractionation exhibited higher melting behavior that obtained at the low CO₂ pressures. The higher iodine value of raffinate fraction indicated that fraction was richer in oleic acid. Fractions produced at low pressures had lower melting behavior than those obtained at high pressures. Yellowness Index and b* values increased in raffinate fraction due to concentration of carotenoids.     

Critical role of the conformation of comonomer units in isomorphic crystallization of poly(hexamethylene adipate-co-butylene adipate) forming Poly(hexamethylene adipate) type crystal

The isothermal crystallization of isomorphic Poly(hexamethylene adipate-co-butylene adipate) [P(HA-co-BA)], with the HA unit content ranged from 100 to 45 mol%, forming the Poly(hexamethylene adipate) [PHA] type crystal was investigated with DSC, FTIR and WAXD. The BA units were found adopting their all-trans conformation in the crystalline phase of PHA type crystal. The inclusion of the BA units into the PHA type crystal was highly preferred in the isothermal crystallization at 25 °C. The exclusion of the BA units from the crystalline phase of the PHA type crystal was enhanced by elevating the crystallization temperature (T_c), depending on the content of comonomer units. Increasing the HA unit content enhances the formation of the all-trans conformation of the BA units in the PHA type crystal. At low T_c, such an enhancement significantly helps in retarding the exclusion of the BA units from the PHA type crystalline lattice. On the other hand, at high T_c, the difficulty for forming the stable all-trans conformation of the BA units in cocrystal increased and hence the exclusion of the BA units from the cocrystal was accelerated. In conclusion, the all-trans conformation of the BA units can also play a critical role in the isomorphic crystallization of the P(HA-co-BA)s forming the PHA type crystal.     

<Emphasis Type="Italic">Trans</Emphasis> Fatty Acids in Human Milk are an Indicator of Different Maternal Dietary Sources Containing <Emphasis Type="Italic">Trans</Emphasis> Fatty Acids

The trans fatty acid (TFA) patterns in the fats of ruminant meat and dairy products differ from those found in other (processed) fats. We have evaluated different TFA isomers in human breast milk as an indicator of dietary intake of ruminant and dairy fats of different origins. Breast milk samples were collected 1 month postpartum from 310 mothers participating in the KOALA Birth Cohort Study (The Netherlands). The study participants had different lifestyles and consumed different amounts of dairy products. Fatty acid methyl esters were determined by GC-FID and the data were evaluated by principal component analysis (PCA), ANOVA/Post Hoc test and linear regression analysis. The two major principal components were (1) 18:1 trans-isomers and (2) markers of dairy fat including 15:0, 17:0, 11(trans)18:1 and 9(cis),11(trans)18:2 (CLA). Despite similar total TFA values, the 9(trans)18:1/11(trans)18:1-ratio and the 10(trans)18:1/11(trans)18:1-ratio were significantly lower in milk from mothers with high dairy fat intake (40–76 g/day: 0.91 ± 0.48, P < 0.05) compared to low dairy fat intake (0–10 g/day: 1.59 ± 0.48), and lower with strict organic meat and dairy use (>90% organic: 0.92 ± 0.46, P < 0.05) compared to conventional origin of meat and dairy (1.40 ± 0.61). Similar results were obtained for the 10(trans)18:1/11(trans)18:1-ratio. We conclude that both ratios are indicators of different intake of TFA from ruminant and dairy origin relative to other (including industrial) sources.     

Comparison of Soybean and Cottonseed Oils upon Hydrogenation with Nickel,Palladium and Platinum Catalysts

There is current interest in reducing the trans fatty acids (TFA) in hydrogenated vegetable oils because consumption of foods high in TFA has been linked to increased serum cholesterol content. In the interest of understanding the TFA levels, hydrogenation was carried out in this work on soybean oil and cottonseed oil at two pressures (2 and 5 bar) and 100 °C using commercially available Ni, Pd, and Pt catalysts. The TFA levels and the fatty acid profiles were analyzed by gas chromatography. The iodine value of interest is ~70 for all-purpose shortening and 95–110 for pourable oil applications. In all cases, higher hydrogen pressures produced lower levels of TFA. In the range of 70–95 iodine values for the hydrogenated products, the Pt catalyst gave the least TFA, followed closely by Ni, and then Pd, for both oils. For all three catalysts at 2- and 5-bar pressures and 70–95 iodine values, cottonseed oil contained noticeably less TFA than soybean oil; this is probably because cottonseed oil contains a lower total amount of olefin-containing fatty acids relative to soybean oil. Approximate kinetic modeling was also done on the hydrogenation data that provided additional confirmation of data consistency.