Sentences with phrase «partial hydrogenation»
Partial hydrogenation refers to a process where hydrogen gas is used to add hydrogen atoms to a substance, usually a fat or oil, but not all of them. It is done to make the substance more solid and increase its shelf life. However, this process can also create harmful trans fats. Full definition
«There are 2 predominant sources of dietary trans fatty acids (TFA) in the food supply, those formed during the industrial partial hydrogenation of vegetable oils (iTFA) and those formed by biohydrogenation in ruminants.»
nutritionfacts.org
If you are unlucky you only have access to other margarines that use a process called partial hydrogenation to solidify vegetable oil.
Transfats — Transfats are vegetable oils that have been altered by partial hydrogenation in order to extend shelf life of some processed foods.
It took scientists years to realise that partial hydrogenation produces an unsaturated, but nasty trans fatty acid called elaidic acid.
Like partial hydrogenation, interesterification produces molecules that seldom or never appear in nature.
Also, many breads contain trans fats, dangerous fats formed during the process of partial hydrogenation which helps make bread and other food products more resistant to spoilage.
NOTE: Partial hydrogenation converts cis fatty acids into trans fatty acids, while full hydrogenation converts them into saturated fatty acids, so «partially hydrogenated» oils contain trans fatty acids while «hydrogenated» oils do not.
Artificial trans fatty acids are produced by adding hydrogen — a process known as partial hydrogenation — to liquid oils; this makes them solid at room temperature, more stable during repeated deep - frying and extends their shelf time [19].
Partial hydrogenation reduces the levels of polyunsaturated oils — and also creates trans fats, which promote heart disease.
Trans fats are formed during hydrogenation or partial hydrogenation of oils.
What's problematic is trans fat that results of a food processing method called partial hydrogenation.
However, the artificial trans fats produced by partial hydrogenation are quite harmful.
The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding.
However, this method often leads to hydrogenation or partial hydrogenation of the oil and the presence of trans - fatty acids, as well as the removal of beneficial fatty acids.
The partial hydrogenation of cottonseed oil produced an abundance of trans fatty acids.
Trans fats are a man made, aka factory fat created by the highly industrialized, chemical process of partial hydrogenation.
These unhealthy fats are made by a chemical process called partial hydrogenation.
Unnatural fats, like margarine, shortenings and spreads are formed during the process of partial hydrogenation, which turns liquid vegetable oil into a solid fat.
Fatty acids containing carbon - carbon double bonds (monounsaturated, such as the main ones in olive oil, or polyunsaturated) do produce small quantities of trans fatty acids when heated strongly, but it's in very small amounts (here, here, here, here) The process that really increases the trans fatty acid concentration is partial hydrogenation, an industrial process that's used to raise the melting temperature of polyunsaturated oils.
Trans fats are created when liquid oils are solidified by partial hydrogenation, a process that stretches foods» shelf life and changes «safe» unsaturated fats into dangerous ones.
Trans fat is a type of dietary fat that occurs naturally in small amounts in some foods, but most of the trans fat that people encounter is the result of a food processing method called partial hydrogenation.
Trans Fatty Acid — an unsaturated fatty acid that has undergone the process of hydrogenation or partial hydrogenation.