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Dining Services switches to trans fats-free cooking oil 10:12 a.m., Jan. 22, 2007--Effective Jan. 1, UD Dining Services began using Mazola ZT (Zero Trans Fat), a frying oil made from a combination of corn and sunflower oil, in an effort to reduce the amount of saturated fats and trans fats in foods served at all campus dining locations. Also called trans fatty acids, trans fat is formed when liquid vegetable oils go through a chemical process called hydrogenation that makes the oil more solid. Mazola ZT is nonhydrogenated, or zero trans fat, and has less saturated fat than other frying oils. Although some fried foods naturally contain trans fats, Mazola ZT does not add extra trans fats to the food. There also is no change in flavor of fried foods cooked in this brand of oil. Dining Services conducted tests at various locations on campus to ensure that food quality would be maintained or improved by the use of Mazola ZT. The tests indicated that the oil enhanced the quality and taste of fried foods, according to Merlyn Bowen, director of marketing in Dining Services. Foods that commonly contain trans fats include fried foods, cookies, crackers, muffins and potato chips. Foods that contain saturated fats include meat, poultry and whole milk. According to the Food and Drug Administration (FDA), Americans consume on average 5.6 grams of trans fat per day, and approximately 2.6 percent of the calories in the typical American diet come from trans fats. Both saturated and trans fats boost blood cholesterol levels and risks of heart disease. For more information, visit [www.aramark.com/PressReleaseDetailTemplate.aspx?PostingID=866&ChannelID=323]. |
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