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Up to 45% of the total fat in those foods containing human-made trans fats formed by partially hydrogenating plant fats may be trans fat. [ 44 ] [ 46 ] An analysis of some industrialized foods in 2006 found up to 30% "trans fats" in artificial shortening, 10% in breads and cake products, 8% in cookies and crackers, 4% in salty snacks, 7% in ...
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 ...
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.
Fat hydrogenation is the process of combining unsaturated fat with hydrogen in order to partially or completely convert it into saturated fat.Typically this hydrogenation is done with liquid vegetable oils resulting in solid or semi-solid fats.
Trans fats occur when hydrogen is added to vegetable oil. The cholesterol-raising fat appears in many processed foods because it creates a lasting shelf life, but the FDA has.
There is some evidence also that further amounts of these partial glycerides may be formed during the preparation of certain foods. Therefore, apart from any addition of these substances to food for technological purposes, they will always be present in the food as consumed.” [9] Mono- and diglycerides may contain small amounts of trans fat ...
The consumption of trans fatty acids such as trans elaidic acid has been linked to cardiovascular disease. [19] By 2005, margarine consumption had fallen below butter consumption due to the risks associated with trans fat intake. [17] Vegetable consumption is low among Americans, with only 13% of the population consuming the recommended amounts.
Modern margarine is made mainly of refined seed oil and water, and may also contain milk. Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying.