NEW SOG OCT 2020

CENTARA HOTELS AND RESORTS
FOOD AND BEVERAGE STANDARD OPERATION GUIDE
BRAND
Quick Introduction
RESOURCES
Standard applies for
all international
properties.
7B Trans Fats
Ingredients and products which contain INDUSTRIALLY
PRODUCED trans fats are not permitted to be used in any of
our properties.
NATURALLY OCCURRING TRANS FATS are not
concerned here.
Trans fat, also called unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small
amounts in nature, but became widely produced industrially from vegetable fats starting in the 1950s for use in
margarine, snack food, packaged baked goods, and for frying fast food. Trans fat has been shown to be associated
consistently, in an intake-dependent way, with increased risk of coronary artery disease, a leading cause of death in
Western nations.
In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats,
which have more desirable physical properties, e.g., they melt at a desirable temperature (30–40 °C).
STANDARD
APPLIES TO:
Although trans fats are edible, consuming trans fats has been shown to increase the risk of coronary artery disease
in part by raising levels of low-density lipoprotein (LDL, often termed "bad cholesterol"), lowering levels of highdensity
lipoprotein (HDL, often termed "good cholesterol"), increasing triglycerides in the bloodstream and promoting
systemic inflammation. [6][7]
Trans fats also occur naturally, e.g., vaccenic acid and some isomers of conjugated linoleic acid (CLA). These trans
fats occur naturally in meat and dairy products from ruminants. Butter, for example, contains about 3% trans fat.
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