To date, the generic term ‘vegetable oils’ has been used in the labelling of food containing oil blends.
Hydrogenated fats, with a high melting point, have been used for a long time in the production of bakery foods, as a replacement for those of animal origin.
These fats are rich in trans fatty acids (TFA) that several studies associate with an undesirable effect on serum lipid profiles, and thus with an increase of the risk of cardiovascular diseases.