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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. [22]
Trans fat can be an unintentional byproduct of the industrial processing of oils. Unlike naturally derived trans fats, the trans fats that result from hydrogenation consist of many isomers. In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce more saturated fats, which have desirable properties:
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
[25]: 193–5 Most naturally occurring fatty acids are of the cis configuration, although the trans form does exist in some natural and partially hydrogenated fats and oils. [ 26 ] Examples of biologically important fatty acids include the eicosanoids , derived primarily from arachidonic acid and eicosapentaenoic acid , that include ...
The production of hydrotreated vegetable oils is based on introducing hydrogen molecules into the raw fat or oil molecule. This process is associated with the reduction of the carbon compound. When hydrogen is used to react with triglycerides, different types of reactions can occur, and different resultant products are combined. [ 1 ]
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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 ...