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 Making of trans fats [1]

In the 1970s, when concern about the link between saturated fats (like butter, lard, tallow) and heart diseases started growing, experts suggested a shift to unsaturated fats, which are in the liquid form. But the food-processing industry needed semisolids, for products like cakes and biscuits, for which they partially hydrogenated oil. Hydrogenation is the addition of hydrogen atoms to break oil

Publication Date: 
14/02/2009
Down to Earth [2]
17
20090215
18
Tags:
Food Policy [3], Food Standards [4], Food Standard Authority [5], Edible Oils [6], Health Effects [7], Health [8], Heart Diseases [9], CSE Study [10], India [11]

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Source URL: http://admin.indiaenvironmentportal.org.in/feature-article/making-trans-fats

Links:
[1] http://admin.indiaenvironmentportal.org.in/feature-article/making-trans-fats
[2] http://admin.indiaenvironmentportal.org.in/category/newspaper/down-earth
[3] http://admin.indiaenvironmentportal.org.in/category/thesaurus/food-policy
[4] http://admin.indiaenvironmentportal.org.in/category/thesaurus/food-standards
[5] http://admin.indiaenvironmentportal.org.in/category/thesaurus/food-standard-authority
[6] http://admin.indiaenvironmentportal.org.in/category/thesaurus/edible-oils
[7] http://admin.indiaenvironmentportal.org.in/category/thesaurus/health-effects
[8] http://admin.indiaenvironmentportal.org.in/category/thesaurus/health
[9] http://admin.indiaenvironmentportal.org.in/category/thesaurus/heart-diseases
[10] http://admin.indiaenvironmentportal.org.in/category/thesaurus/cse-study
[11] http://admin.indiaenvironmentportal.org.in/category/thesaurus/india