FoodReference.com (since 1999)
Food Articles, News & Features Section
Home | Food Articles | Food Trivia | Today In Food History | Food Timeline | Videos | Recipes
Cooking Tips | Food Quotes | Who's Who | Food Trivia Quizzes | Crosswords | Food Poems
Free Magazines | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
You are here >
See also: Healthy Food Choices Videos
Transfatty acids occur in semi-artificial fats created by pumping hydrogen through liquid fats. This process adds hydrogen atoms and alters the molecular bonds of fatty acids that are liquid at room temperature. This process was first used to produce margarine, which has the texture of butter. It gives the “crunch” in cookies, and most importantly (for manufacturers) prolongs the shelf life.
The only problem with these acids is that they increase LDL (low density lipoproteins) and lower the HDL (high density lipoproteins) that are good for you.
Studies conducted by scientists in the last 22 years confirm that two percent increase in consumption of transfatty acids double the risk of developing heart disease.
As much as 25 to 50 percent of the fat in baby biscuits, cookies, chips, croissants and fish sticks contain appreciable amounts of transfatty acids.
Manufacturers use transfatty acids to increase food appeal, add a crunchy texture, reduce costs and prolong shelf life.
Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
All contents are copyright © 1990 - 2017 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.