Sentences with phrase «polyunsaturated liquid fats»
Trans fat is man - made fat formed by artificially «transforming» polyunsaturated liquid fats (corn, soybean, safflower, sunflower, and cottonseed oils) to solid fats.
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Replacing solid fats with liquid oils and non-hydrogenated fats will replace saturated and trans fatty acids with healthier monounsaturated and polyunsaturated fats.
Monounsaturated and polyunsaturated fats are considered as better than saturated fats, and saturated fats are better than artificial trans fats which are created in an industrial process that adds hydrogen to liquid vegetable oils to increase their shelf life and make them solid, easy to use and inexpensive to produce.
Wouldn't want it permanently rigid (from the trans fats found in margarines and shortenings) or flaccid (from liquid polyunsaturated oils), would we?
Polyunsaturated fat, like corn oil is liquid at room temperature.
Hydrogenation: This is the process that turns polyunsaturates, normally liquid at room temperature, into fats that are solid at room temperature — margarine and shortening.
In comparison, polyunsaturated fats (oils that are liquid at room temp) don't react well to heat.
Unsaturated fats are liquid, and they are found in two basic forms: monounsaturated (for example, olive oil) and polyunsaturated (for example, fish and vegetable oils).
Large amounts of polyunsaturated fats are new to the human diet, due to the modern use of commercial liquid vegetable oils.
Polyunsaturated fats were a no - go due to being liquid.
The study compared two diets, one rich in liquid vegetable oils (high polyunsaturated fats) and the other rich in hydrogenated vegetable oil (high in trans and saturated fats).
When you pour liquid cooking oil into a pan, there's a good chance you're using polyunsaturated fat.
Most liquid fats like vegetable and fish oils are polyunsaturated.
Polyunsaturated fats do not pack together as tightly as saturated fats and hence are liquid at room temperature and remain so even if refrigerated.