The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat' products, says new research.

Replacing hydrogenated fats with sunflower oil or coconut oil increased the polyunsaturated fat content by over 40 percent, but hydrocolloids were needed to ensure the quality characteristics of the cake.

Writing in the Journal of Texture Studies, researchers from the Central Food Technological Research Institute (CFTRI), India, explained that more people becoming aware of the relationship between the consumption of hydrogenated trans fats and coronary heart disease. As a result, they said that "continuous attempts" are being made by the food industry to redesign and reformulate products to eliminate or replace hydrogenated fats.