Capping on Transfats

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GS-III
S&T
Health
S&T

Capping on Transfats

Trans fat is naturally present in red meat and dairy products.
The focus is on restricting the industrially produced trans fat used solely to prolong the shelf life of products to 2% by mass of the total oils/fats present in the product 2022
Repeated use at a high temperatures can increase the trans fat content.
Denmark became the first country to limit industrially produced trans fat content to 2% in 2004.

Source: TH

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