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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