Free Food Science Info – Trans Fats

Trans Fats are one of the newer health threats that have arisen out of new technology introduced to the Food Processing Industry.

In the 60s we seemed to see that saturated fats were the cause of health problems – especially the emotive heart attach. There was therefore a move away from animal fats and in particular butter. To achieve this consumers were encouraged to change to margarine, which was produced from unsaturated fats.

Since then we have learnt a lot more about saturated fat and health and have now identified a byproduct (trans fat) of the margarine process which is positively dangerous.

The review below can be downloaded for free and covers the subject in great depth.