Is edible vegetable oil a trans fatty acid?

However, trans fatty acids may be found in vegetable oils, such as refined vegetable oils.

Refined vegetable oil may contain trans fatty acids, but it is not inevitable, depending on the refining process, process hydrogenation or high temperature may produce trans fatty acids. Refined vegetable oil is a large range, and salad oil for daily consumption also falls under the category of refined vegetable oil. The explanation of the entry is too absolute and not so correct.

Almost all packaged foods that use oil are made with refined vegetable oil, so there is no need to worry about this in the ingredient list. However, I would like to add that gutter oil with Chinese characteristics.

Sometimes it changes to refined vegetable oil.

Contains trans fatty acids, and it is important to note that the ingredients appear in the following faces:

Hydrogenated vegetable oil, semi-hydrogenated vegetable oil, margarine (milk) oil, artificial vegetable yellow (milk) oil, artificial fat, shortening.

or non-dairy creamer (from Encyclopedia), fresh milk oil, non-dairy cream, margarine (malice).

Palm oil. After hydrogenation and other processes, it is possible to change the order of its carbon chain, and trans fatty acids appear, but generally do not appear, and even if they appear in hydrogenated oil, the content is also low, and the corresponding content of cakes and non-dairy creamer produced by using this type of oil is lower, and there is no harm to the human body after eating.

Consumers don't have to talk about the discoloration of "hydrogenated vegetable oil". Consumers should pay attention to two points about "hydrogenated vegetable oil": first, "hydrogenated vegetable oil", that is, margarine, shortening, etc., cannot be completely equated with trans fatty acids, and hydrogenated vegetable oil with improved process can reduce trans fatty acids, or even do not contain trans fatty acids.

Second, the content of "trans fatty acids" in food should be limited, but it is not necessary to ban the use of hydrogenated vegetable oils in the United States and Denmark.

There are no restrictions on the use of hydrogenated vegetable oils, and it is only recommended that the average daily intake of trans fatty acids by residents should not exceed 1% of total energy.

Vegetable oils are not trans fatty acids. The main components of vegetable oil are linear high-grade fatty acids and glycerol-generated esters, fatty acids in addition to palmitic acid, stearic acid and oleic acid, but also contain a variety of unsaturated acids, such as erucic acid, tung oleic acid, ricinoleic acid, etc., but hydrogenated vegetable oil contains a large number of trans fatty acids.

Vegetable oil is notTrans fatty acids

Vegetable oils are not trans fatty acids. The main components of vegetable oils are straight-chain higher fatty acids and glycerol.

Produced esters, fatty acids except palmitic acid, stearic acid.

In addition to oleic acid, it also contains a variety of unsaturated acids, such as erucic acid, tung oleic acid, ricinoleic acid, etc., but hydrogenated vegetable oil contains a large number of trans fatty acids.

Vegetable oils mainly contain vitamin E

k. Calcium, iron, phosphorus, potassium and other minerals, fatty acids, etc. The fatty acids in vegetable oils can make ** moisturizing and shiny.

Vegetable oil precautions.

To buy pre-packaged edible vegetable oil in regular supermarkets. Select the production date is close to the time of purchase and the expiration date.

products. When edible vegetable oil is in liquid form, choose one that is clear and transparent. When eating at home, it is advisable to choose a suitable small package of edible vegetable oil according to the number of people. The quality and safety of bulk edible vegetable oil are difficult to guarantee, and it is not recommended for consumers to buy it.

When stir-frying, the oil temperature should be avoided too high, which will not only lead to changes in the chemical structure of the oil itself, affecting the digestion and absorption of the human body, but also destroy the fat-soluble vitamins A, D and E in the oil, resulting in a decrease in nutritional value. If you really need to fry at high temperature, it is suitable to choose rapeseed oil.

A blended oil with a higher content. Families are advised to use steaming, boiling, stewing or blanching to minimise frying.

Summary. Edible vegetable oil is not trans fatty acids, but trans fatty acids may exist in vegetable oil, edible vegetable oil is edible oil made from edible vegetable oil or plant **, such as soybean oil, rapeseed oil, peanut oil, sesame oil and so on.

Trans fatty acids are a general term for unsaturated fatty acids containing trans non-conjugated double bond structure, hydrogenated vegetable oil is the most important food for trans fatty acids**, and vegetable oils based on unsaturated fatty acids are hydrogenated and hardened under the action of catalysts such as pressure and nickel, and change from liquid unsaturated fatty acids to solid or semi-solid saturated fatty acids.

Is edible vegetable oil a trans fatty acid?

Edible vegetable oil is not trans fatty acids, but trans fatty acids may exist in vegetable oil, edible vegetable oil is edible oil made from edible vegetable oil or plant **, such as soybean oil, rapeseed oil, peanut oil, sesame oil and so on. Trans fatty acids are a general term for unsaturated fatty acids containing trans unconjugated double bond structure, hydrogenated vegetable oil is the most important food for trans fatty acids**, and vegetable Huizao oil based on unsaturated fatty acids is hydrogenated and hardened under the action of catalysts such as pressurization and nickel brother bihan, and changes from liquid unsaturated fatty acids to solid or semi-solid saturated fatty acids. Envy.

Canola oil is a blended oil made from three types of rapeseed: mustard greens, cabbage, and oil. They all belong to high canola, and in untreated rapeseed oil, erucic acid is as high. Such a high content will cause gastrointestinal discomfort, difficult digestion, poor absorption and utilization, and thus reduce the nutrition of the oil.

Long-term consumption of vegetable oil rich in erucic acid can easily cause thickening of blood vessel walls and myocardial fat deposition. Therefore, we try to choose vegetable oils with no more than 5% erucic acid. But when it comes to trans fatty acids, canola oil doesn't contain them.

Soybean oil is also one of the vegetable oils that we regularly consume. Soybean oil is an oil with unsaturated fatty acids as the main content, and its content can be as high as 85%, of which linolenic acid accounts for about 10% and linoleic acid accounts for about 500%. These substances are necessary for the growth, development and maintenance of normal physiological activities of our body, and regular consumption can effectively increase the excretion of cholesterol and bile acid.

Soybean oil also contains 25% monounsaturated limb fatty acids, which have the effect of lowering blood cholesterol. However, it does not contain trans fatty acids, so it can be eaten with confidence. In fact, many vegetable oils do not contain Lituanhe trans fatty acids, take peanut oil as an example.

Peanut oil contains a large number of nutrients that are unsaturated fatty acids, which can reduce serum cholesterol and glycerol esters, and effectively prevent and treat cardiovascular and cerebrovascular diseases. The various trace elements and nutrients contained in the mill can also help the body to enhance immunity.

All kinds of puffed foods, cakes, and biscuits are the "hardest hit areas" of trans fatty acids.

However, trans fatty acids may be in vegetable oil, edible vegetable oil is edible oil made from edible plant oil or plant **, such as soybean oil, rapeseed oil, peanut oil, sesame oil and so on.

Trans fatty acids are unsaturated fatty acids containing trans unconjugated double bond structures.

A general term for hydrogenated vegetable oils.

It is the most important food for trans fatty acids**, and vegetable oils based on unsaturated fatty acids are hydrogenated and hardened under the action of catalysts such as pressure and nickel, and change from liquid unsaturated fatty acids to solid or semi-solid saturated fatty acids.