Nutrition hazard : Trans Fat
Nutritional hazard : Trans fat
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Trans Fat
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Companies like using trans fats in their foods because they’re easy to use, inexpensive to produce, and last a long time. Trans fats give foods a desirable taste and texture.Partially hydrogenated oils are attractive to food manufacturers for several reasons. Partial hydrogenation reduces rancidity and consequently increases product shelf life and decreases refrigeration requirements Many restaurants and fast-food outlets use trans fats to deep-fry foods because oils with trans fats can be used many times in commercial fryers. |
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