The story of food chemicals is rarely straightforward. That’s also the
case with the story of transfats.
Here’s
an article that provides some useful diagrams showing where the word
‘trans’ in trans fat comes from. It also explains the difference between
saturated, fully hydrogenated vegetable oils and partially hydrogenated
vegetable oils.
Here’s an article on
alternatives to transfats that discusses fully hydrogenated vegetable
oils. It doesn’t explain why they have the consistency of candle-wax at
room temperature though. I’m still working on that.
posted at 20:48 on Thu, 29 Jun, 2006 |
path: /living
All material copyrighted by Jen Schellinck. All rights reserved.