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There is 1 question about “Trans fats” in the “What are you doing about...” topic.

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1. At previos information in questions below you mentioned that your transs % is maximum 2% because of using natural non hydrogenated vegetable oil. If this is the case the transs should be below 1% and not 2%. only use of partially hydrogenated vegetable oil will increase the transs %. Can you solve the contradiction in this case
Thank you for your question. Firstly we are able to confirm that we only use non-hydrogenated vegetable cooking oils in our restaurants. To clarify the position regarding trans fat levels in this non-hydrogenated vegetable oil we will outline the process below. During the deodorisation part of the refining process, oils are subjected to high temperatures and a small amount of trans fat is a technically unavoidable consequence of the refining process. This low level presence is typically around 0.5%, however in the UK, whilst it is not necessary to declare it, where it is declared voluntarily, this is described as 'less than 2% trans fatty acids', by convention. Partially hydrogenated vegetable oils are typically associated with a 'trans' level significantly above 2% (often around 9-10%). Hence it is unlikely that any partially hydrogenated vegetable oils would be included in any blend described as 'Maximum 2% Trans'. (January 2011)

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