Grease lightening: Trans-fat-free soybean oil produced

AlabasterVerve

Faced with the elimination of trans-fats the food industry goes to heroic lengths to avoid using a proper fat like lard.

Grease lightening: Trans-fat-free soybean oil produced

"The technique called high-voltage atmospheric cold plasma (HVACP) hydrogenation relies on a high-voltage electrical current to split hydrogen molecules. These molecules then connect to the oil molecules causing the oil to become more solid, or 'saturated'. Trans fats have been heavily linked to increased cholesterol levels, which can lead to heart disease and diabetes. This new technique could therefore have huge health implications, creating a more solid state fat for making pastry products, such as pie crusts, cookies, or biscuits, without the negative consequences to health."

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