ingredient information
Vegetables Oil Shortening Partially Hydrogenated
AAA
Natural vegetable oils have either a saturated or unsaturated structure. The term "saturated" means that all carbon atoms present in the chemical structure of vegetable oils are bounded to hydrogen. "Unsaturated" means that some carbons are not fully bounded to a hydrogen atom, thus a double bond forms. Hydrogenated oils, are synthetic oils made from unsaturated vegetable oils which are the healthier type of fat. The purpose of hydrogenation is to add more hydrogen to the chemical structure of unsaturated oils to reach a saturated state. This allows a change in the physical aspect of the oil from liquid to semi solid or solid. However, often time during the process a few double bonds remains, therefore the newly structure formed is called partially hydrogenated. Trans fat is a type of partially hydrogenated, it is recognized by the position of the hydrogen atoms bound to the carbons attached to the double bound. A multitude of studies was conducted in regard to partially hydrogenated oil to assess its impact on health. Studies revealed that partially hydrogenated oil consumption was a major risk factor leading to cardiovascular and coronary heart diseases. In 2013, the FDA suggested that partially hydrogenated fat was not “generally recognized as safe� (GRAS). In June 2015, a final decision was released; food industries have until 2018 to remove partially hydrogenated fat from the market. Sources: U.S. Food and Drug Administration Protecting and Promoting Your Health. Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat). http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm449162.htm. Published June, 2015. Accessed March 3rd, 2016.