What is the difference between TransFat and Saturated Fat
Trans fats are unsaturated meaning they are not completely packed with hydrogen, they are twisted in a way rarely seen in nature Saturated & trans fats have similar physical properties being hard at room temp & providing texture to spreading products ( Source: http://www.chacha.com/question/what-is-the-difference-between-transfat-and-saturated-fat )
More Answers to "What is the difference between TransFat and Saturated Fat"
- What is the difference between "transfat" and "sat...?
- Trans fat is the common name for a type of unsaturated fat with trans isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated. Most trans fats consumed today are industrially created by partially hydrogenating plant oils ...
- What is the difference between trans fat & saturated fat??
- Transfat is man-made & Saturated is natural. I advocate low carb way of eating and feel there is nothing wrong with saturated fat in the absence of carbohydrates. There has been no studies proving a link between saturated fat and health...
- What is the difference between Trans. Fat, Total Fat and Saturate...?
- The only truly bad fat is trans fat. It's man made and hides under names such as "partially hydrogenated." Any time you see that, the product has trans fat even though labels can lie and say zero if it has less than 1 gram. Satura...
Related Questions Answered on Y!Answers
- What is the difference between "transfat" and "saturated fat"?
- Q: Everyone is so terrified of "transfat" (despite eating it for years) that companies now put "no transfat" on foods. But what about "saturated fat"? That seems equally bad. What's the difference between theses fats, why are they included in food in the first place, and why don't companies attack that too???
- A: Trans fat is the common name for a type of unsaturated fat with trans isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated.Most trans fats consumed today are industrially created by partially hydrogenating plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911. The goal of partial hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated. These more saturated fats have a higher melting point making them attractive for baking, and extending their shelf-life. Another particular class of trans fats, vaccenic acid occurs in trace amounts in meat and dairy products from ruminants.Unlike other dietary fats, trans fats are neither required nor beneficial for health.Eating trans fats increases the risk of coronary heart disease.For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally.Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the carbon atoms of the fatty acid chain; hence, they are fully saturated with hydrogen atoms. There are several kinds of naturally occurring saturated fatty acids, their only difference being the number of carbon atoms - from 1 to 24. Some common examples of saturated fatty acids are butyric acid with 4 carbon atoms (contained in butter), lauric acid with 12 carbon atoms (contained in breast milk, coconut oil, palm oil), myristic acid with 14 carbon atoms (contained in cow milk and dairy products), palmitic acid with 16 carbon atoms (contained in palm oil, hence the name, and meat), and stearic acid with 18 carbon atoms (also contained in meat and cocoa butter).Fat that occurs naturally in living matter such as animals and plants is used as food for human consumption and contains varying proportions of saturated and unsaturated fat. Foods that contain a high proportion of saturated fat are butter, ghee, suet, tallow, lard, coconut oil, cottonseed oil, and palm kernel oil, dairy products (especially cream and cheese), meat, and some prepared foods.
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