Making of trans fats
In the 1970s, when concern about the link between saturated fats (like butter, lard, tallow) and heart diseases started growing, experts suggested a shift to unsaturated fats, which are in the liquid form. But the food-processing industry needed semisolids, for products like cakes and biscuits, for which they partially hydrogenated oil. Hydrogenation is the addition of hydrogen atoms to break oil
Related Content
- Draft Food Safety and Standards (Labelling and Display) Amendment Regulations, 2021
- Draft Food Safety and Standards (Prohibition and Restrictions on Sales) Amendment Regulations, 2019
- Improving nutrition is a collective business
- Junk that
- Nutritional analysis of junk food
- Six reasons you should not have trans fats