What are hydrogenated fats?
During food processing, fats may undergo a chemical process called hydrogenation. “Hydrogenate” means to add hydrogen or, in the case of fatty acids, to saturate. The process changes a liquid oil, naturally high in unsaturated fatty acids, to a more solid and more saturated form. The greater the degree of hydrogenation, the more saturated the fat becomes. Many commercial products contain hydrogenated or partially hydrogenated vegetable oils. Recent studies suggest that these fats may raise blood cholesterol. The fatty acid content of most margarines and spreads is printed on the package or label. Liquid and soft tub margarines contain little saturated fat or trans fat. What are polyunsaturated and monounsaturated fatty acids? Polyunsaturated and monounsaturated fatty acids are two types of unsaturated fatty acids. Unsaturated fats have at least one unsaturated bond — that is, at least one place that hydrogen can be added to the molecule. They’re often found in liquid oils of vegetable
During food processing, fats may undergo a chemical process called hydrogenation. “Hydrogenate” means to add hydrogen or, in the case of fatty acids, to saturate. The process changes a liquid oil, naturally high in unsaturated fatty acids, to a more solid and more saturated form. The greater the degree of hydrogenation, the more saturated the fat becomes. Many commercial products contain hydrogenated or partially hydrogenated vegetable oils. Recent studies suggest that these fats may raise blood cholesterol. The fatty acid content of most margarines and spreads is printed on the package or label. Liquid and soft tub margarines contain little saturated fat or trans fat. What are polyunsaturated and monounsaturated fatty acids? Polyunsaturated and monounsaturated fatty acids are two types of unsaturated fatty acids. Unsaturated fats have at least one unsaturated bond — that is, at least one place that hydrogen can be added to the molecule. They’re often found in liquid oils of vegetable
