Tuesday, January 7, 2014

Type of foods high in trans fats

Why does your favorite potatoes and fried chicken from restaurant feels more delicous and crispy than you cook by yourself at home? The answer probably is trans fats. It contribute to foods texture, better taste and give you high energy, but it is not good for heart health. It can also raise cholesterol levels, exacerbating inflammation, reduce levels of good cholesterol that prevent heart disease and cancer risk. So what is type of foods high in trans fats ?

Instant cake mix
It is certainly easier to make cookies with instant cake mix. But it's better if you make the cake from begining to the finished cake to ensure you have served the healthy kind of foods for your family.
French fries
Who does not like french fries. Its delicious taste that will make anyone want to eat it more. However, unfortunately the fries contain trans fats which come from the frying.
Fried foods
Just like french fries, you never really know what oil is used to fry it. And it should be avoided if you are not sure of the materials used. Then, frying with used oil or using the same oil for frying repeatedly may be also bad for your health.
Frozen cakes and pies
Baked products that you buy from stores, especially those that can be stored for a long time, may contain this kind of material. Frozen cakes and pies are often a source of type of foods high in trans fats you should avoid.
Without that ingredient, donuts will be very oily. In order to create softer texture, snacks such as cake, donuts, and cookies using it.
Pop corn
Popcorn sold in movie theaters may contain these ingredients. To keep the taste, the use of margarine may be substituted with butter.
Coffee creamer
Creams contained in many snacks and beverages, such as coffee, are trans fats.
Biscuits (crackers)
Most crackers use this product, which can be replaced with soy or canola oil to make it safe.
Foods and Drug Administration (FDA) announced that they will restrict or prohibit trans fats significantly from foods in the U.S. This agency decided that it was not safe for human health, and should not be in the foods we eat. In 1999, the FDA first proposed that manufacturers should disclose the content of trans fats on nutrition labels, but it did not become a requirement until 2006. Many of the companies have gotten removed it from their products, and New York City even ban trans fats from restaurant foods in 2006. But, according to the FDA, there are type of foods high in trans fats, such as donuts, biscuits crackers, popcorn, frozen pizza, coffee creamer, frozen dough products as well as canned products. It is a real challenge for the industry and scientists.

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Monday, January 6, 2014

Vegetable oils products, free of trans fats

Trans fats linked so far to cardiovascular disease, although on the other hand, contribute to food texture preferred by consumers. It can be formed, for example when some types of margarine (which is produced by the partial hydrogenation) are heated. Therefore, it needs to be reconsidered to develop products that are more friendly to health, and off course still maintain the sensory value. Actually increasing concern for health is a chance for the industry, particularly palm oil to produce vegetable oils products that are free of trans fats because it does not contain the types of fats.

Research conducted by Byung Hee Kim et al (2009) from the University of Georgia said that the interesterification mixture from vegetable oil of canola, palm stearin (PS), and palm kernel with a certain ratio produced margarine with the same quality as a commercial margarine. As for shortening, a mixture of PS and coconut oil (CnO) produced fats that can be used as an elastic shortening. Jeyarani et al. (2009) in a report published by the Journal of Food Chemistry stated that a mixture with a certain ratio of PS and CnO has a wider melting range, making it suitable to be used as a shortening.
Other alternatives of vegetable oils products that are free of trans fats is to develop Cocoa Butter Substitute (CBS). It can be produced from vegetable oils and fats by chemical means or fractionation and enzymatic processing. CBS manufacture technology from palm kernel oil (PKO) has been developed into a large industrial scale including fractionation and hydrogenation and its combination. But this technology in small-scale industries are not yet available. PO Research Center in Indonesia has resulted technology of full hydrogenation process for crude PKO and without producing trans fats under conditions of moderate temperature and high pressure. Magnification scale into 100 kg/batch needs to be done and the process conditions are optimized to support the use of PKO in small and medium scale industries. The process of hydrogenation use hydrogen to saturate the unsaturated fatty acids with the aid of a catalyst. Commonly used catalyst is the nickel. The fats products which contain no trans fats is important because of its low density increase lipoprotein (LDL) and lower high-density lipoprotein (HDL) thus becomes an important risk factor in coronary heart disease.

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Thursday, January 2, 2014

Trans fats in snack

World snack industries are growing quite rapidly. Innovation and high market demand is the key why the product is still evolving. In fact, this excessive consumption is often regarded as the cause of several health problems. For example, obesity, trans fats in snacks, acrylamide, and so on.
The substantial processing of trans fats solidify liquid oils (usually vegetable oil) with hydrogen gas in a process known as hydrogenation (ie, by adding hydrogen to them). This processing is performed to improve the oxidative stability so that the product is not susceptible to oxidation processes. This process is used to make margarine. Most of them are artificially synthesized through a chemical process that adds hydrogen to vegetable oil. In short words, it means changing liquid oils into solid fats.
The benefits of this hydrogenation are the cheap product with a longer period of storage and extending its shelf life and adding flavor savory meal. Trans fats in snacks can make delicious stuff, and french fries in fast food restaurants favored by many people. With this fat biscuits may last more than 1 year . Another feature of these ingredients is to make the food tasty textured or easily melted in the mouth, crispy, and generate flavor and aroma of savory and delicious. Children generally love this kind of snack.
They are formed through a process of partial hydrogenation and its existence becomes a very important issue in recent years. This is because of the presence of trans fatty acids can lead to increased levels of LDL cholesterol in the blood and the risk of heart disease. So it is understood if the USFDA requires to include the presence of these fatty acids in the label. However, in recent years many food manufacturers have taken steps to limit or eliminate trans fats in snacks. Several fast food restaurants, since a decade ago claimed to have stopped cooking fries using it. Many company websites claim that all kinds of fried foods have trans fats free. Even New York City in 2007 adopted regulations that prohibit partially hydrogenated vegetable oil spread in the restaurant.
Since 2005, food manufacturers have claimed to lower their amount in snacks to more than 73 %. Trans fats intake among U.S. consumers declined from 4.6 grams per day in 2003 to about 1 gram per day in 2012, according to FDA. Other countries also trying to reduce them in snacks are Brazil, Costa Rica, Denmark, the Netherlands, South Korea and the United States and has been proven effective over the past two decades, according to the WHO.

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