This section explores what trans fats are, how they are formed and where they are found in foods. Let’s start with a quick review of fats. All fats are a combination of different fatty acids. The particular pattern of fatty acids gives the fat their flavor profile and cooking attributes, as well as their health affects. Fats can be characterized as saturated or unsaturated, depending on the number of hydrogen atoms attaching the fatty acids together. Generally, saturated fats, which contain the maximum number of hydrogen atoms, are solid at room temperature, while unsaturated fats, with fewer hydrogen atoms, are liquid at room temperature. An industrial process called hydrogenation, in which hydrogen gas is forced through unsaturated vegetable oils such as soybean oil, adds hydrogen atoms, causing them to become “partially hydrogenated”. The position of these added hydrogen atoms creates trans fatty acids (usually referred to as trans fats). Traditional liquid vegetable oils, are less stable under heat and therefore have a reduced oil life. Once hydrogenated, however, these fats take on more of the characteristics of saturated fats which allows them to perform better in baking and frying. Small amounts of trans fats do occur naturally in meat and dairy products, but the majority consumed today are created through the manufacturing of liquid oils to partially hydrogenated fats. Foods that typically contain trans fats are foods fried in partially hydrogenated oils and baked goods that contain hydrogenated oils. For more information, visit the US Food & Drug Administration website
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