Vegetables Oil Partially Hydrogenated
Vegetable(s) Oil Partially Hydrogenated Partially hydrogenated vegetable oil is commonly used in frying, baking, or in some cases coffee whitening. Usually fats like margarine, shortening, or other baked or fried foods contain partially hydrogenated vegetable oil. Partial hydrogenation of the vegetable oil allows the oil to take on a stiffer texture because of the hydrogen gas being pumped into the oil to weaken the hydrogen bonds in the structure. Partially hydrogenation of oil is therefore unhealthier to the consumer because of its unnatural use of hydrogenation which forms trans-fats that the body cannot breakdown. Trans-fats are solid fats produced from oil by unnatural methods and interfere with metabolic processes such as increasing LDL or â€œbad cholesterol.â€� Partially hydrogenated oils have a tendency to be used by food companies because of its cheapness, stability, improved texture, and ability to oxidize to provide a longer shelf life. Partially hydrogenating the oil increases bad trans and saturated fats and lowers the amount of good fats. Many of the essential fatty acids, antioxidants, and other positive components of the oil are lost through this process. "ADM: Partially Hydrogenated Vegetable Oils." ADM: Home. Archer Daniels Midland Company, 2011. Web. 17 May 2011. . Smith, S. E. "What Is Hydrogenated Oil?" WiseGEEK: Clear Answers for Common Questions. 5 Apr. 2011. Web. 17 May 2011. .