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High-fat dairy products such as butter contain about 4%. Margarines not reformulated to reduce trans fats may contain up to 15% trans fat by weight, [57] but some reformulated ones are less than 1% trans fat. Shortenings for deep-frying in restaurants can be used for longer than most conventional oils before becoming rancid.
Since 2010, vegetable oils and fats sold to consumers directly must contain only 2% of trans fat over total fat, and other food must contain less than 5% of their total fat. [9] Starting on 10 December 2014, Argentina has on effect a total ban on food with trans fat, a regulation that could save the government more than US$100 million a year on ...
Vaccenic acid is a naturally occurring trans fatty acid and an omega-7 fatty acid. It is the predominant kind of trans-fatty acid found in human milk, in the fat of ruminants, and in dairy products such as milk, butter, and yogurt. [1] [2] Trans fat in human milk may depend on trans fat content in food.
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Saturated and some trans fats are typically solid at room temperature (such as butter or lard), while unsaturated fats are typically liquids (such as olive oil or flaxseed oil). Trans fats are very rare in nature, and have been shown to be highly detrimental to human health, but have properties useful in the food processing industry, such as ...
"Blended with unhydrogenated liquid soybean oil, the high pressure processed oil produced margarine containing 5 to 6% trans fat which could qualify for a label of zero grams of trans fat.[18]" Is this because the resulting net weight in the product is below 0.5 grams? I only discovered the reason after reading further.
The history section is about hydrogenation technology, but this article is about trans fat. Needed: trim or move (wholesale) the hydrogenation technology to fat hydrogenation. history of rumen-derived trans fats: discovery, biosynthesis, health effects. maybe more details on effect of heat on conversion of unsaturated fats to trans fats.