Plant lipids are normally oils because they contain unsaturated fatty acids.Animal lipids are normally solid fats because they contain saturated fatty acids.It was thought that lipids containing saturated fatty acids contributed to cardiovascular diseases.Margarine was thought to be a healthier alternative to butter which was made from lipids in milk which contain saturated fatty acids.Margarine is made from hydrogenation (adding hydrogen) of vegetable oils. This process converts unsaturated fatty acids to saturated fatty acids by adding hydrogen across the double bond.
Unfortunately, the process produces trans fats as a by-product. These trans fats reverse the kinks of the unsaturated fatty acids and although they increase the shelf life of baked products, they have recently been linked with the development of coronary heart disease.These trans fats are now removed from margarine and the focus is on reducing the overall fat content of such spreads.
Unfortunately, the process produces trans fats as a by-product. These trans fats reverse the kinks of the unsaturated fatty acids and although they increase the shelf life of baked products, they have recently been linked with the development of coronary heart disease.These trans fats are now removed from margarine and the focus is on reducing the overall fat content of such spreads.