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Production of hydrogenated fats increased steadily until the 1960s, as processed vegetable fats replaced animal fats in the United States and other Western countries. At first, the argument was a financial one due to lower costs; advocates also said that the hydrogenated fats of margarine were healthier than the saturated fats of butter. [14]
In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce more saturated fats, which have desirable properties: The shelf life of fats correlates with the degree of saturation: polyunsaturated fats are prone to autoxidation whereas saturated fats, being virtually inert in air, have very long shelf lives.
Palm oil, a natural oil extracted from the fruit of oil palm trees that is semi-solid at room temperature (15–25 degrees Celsius), can potentially serve as a substitute for partially hydrogenated fats in baking and processed food applications, although there is disagreement about whether replacing partially hydrogenated fats with palm oil ...
The FDA banned the addition of hydrogenated oils to packaged foods in 2018 so you shouldn't find them in packaged foods anymore, but trans fats are also found naturally in some cooking oils used ...
Ultra-processed foods are likely to contain additives, such as flavor enhancers, food colorings, sweeteners, and preservatives, as well as modified starches and hydrogenated fats.
However, as there are possible health benefits in limiting the amount of saturated fats in the human diet, the process is controlled so that only enough of the bonds are hydrogenated to give the required texture. Margarines made in this way are said to contain hydrogenated fat. [31]
An ultra-processed food, meanwhile, is made largely or entirely from oils, sugars, starches, and ingredients you wouldn’t buy yourself at the grocery store—things like hydrogenated fats ...
Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat from throughout the pig. [19] Lard is often hydrogenated to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving. [20]