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Margarine used to contain harmful trans fats in the form of partially hydrogenated oils, which are made through a manufacturing process that turns liquid oils into solid fats. Trans fat is even ...
Trans fat, also called trans-unsaturated fatty acids, or trans fatty acids, is a type of unsaturated fat that occurs in foods. Small amounts of trans fats occur naturally, but large amounts are found in some processed foods.
Spread that contains 39 to 41% of fat may be called "half-fat margarine", "low-fat margarine", or "light margarine". Spreads with any other percentage of fat are called "fat spread" or "light spread". Many member states currently require the mandatory addition of vitamins A and D to margarine and fat spreads for reasons of public health.
According to Mary Sabat MS, RDN, LD, "Many margarines and spreads contain harmful oils and inflammatory fats, with ingredients such as hydrogenated oils, palm oil, and trans fats, which can ...
The high-pressure methods produced margarine containing 5 to 6% trans fat. Based on current U.S. labeling requirements (see below), the manufacturer could claim the product was free of trans fat. [213] The level of trans fat may also be altered by modification of the temperature and the length of time during hydrogenation.
Trans fats are found in foods like fried foods, biscuits, frozen pizza, cookies, pie crust and stick margarine. Meanwhile, refined carbs include things like white bread, pastries, waffles and muffins.
Non-dairy fat spreads are covered by Codex Stan 256-2007. [6] In the Codex Alimentarius, trans fat to be labelled as such is defined as the geometrical isomers of monounsaturated and polyunsaturated fatty acids having non-conjugated [interrupted by at least one methylene group (−CH 2 −
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