In response to consumers’ demand for foods low in saturated fat and cholesterol, food companies started replacing saturated fats with vegetables oils.
Unfortunately, some vegetable oils didn’t work well as ingredients in many food products.
For example, margarine would completely melt at room temperature and the quality of baked foods was not acceptable.
Most cooking oils in the supermarket labeled “vegetable oil” are actually soybean oils. Vegetable oil in its liquid form has no trans fats or cholesterol and is high in polyunsaturated and monounsaturated fats.
Read the ingredients label on vegetable oils to see what type of oil it contains.
Soon food companies will be able to make products with soybean oil that does not require hydrogenation.
Knowing that consumers are concerned about trans fats, the food industry, food technologists and laboratory researchers are working to produce a new kind of soy bean oil that can be used in food recipes without being hydrogenated.
This oil is made from a new variety of soybeans that is currently under development. Using this new soybean oil will allow manufacturers to offer trans fat free foods while maintaining product quality.
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