Trans-Fats

Trans Fats

Also indexed as: Hydrogenated Oils, Hydrogenated Vegetable Oils, Margarine, Partially-Hydrogenated Oils, Vegetable Shortening

Preparation, uses and tips

Like butter, margarine is used as a spread. In addition, margarine can replace butter in cooking and baking. Margarine should not be heated to high temperatures.

Buying and storing tips

A variety of margarines are available. They include hard, soft, liquid, whipped, salted, unsalted, and diet. Soft margarines are not fully hydrogenated and contain fewer trans fats. Margarine can be stored in the refrigerator or freezer. To prevent it form absorbing food odours, make sure that the container is sealed or that the margarine is well wrapped. Store vegetable shortening in sealed container in a cool, dry place.

Varieties

Margarine

Margarine was developed in the late 1800s as an inexpensive alternative to butter. Typically margarine is made from one or more partially hydrogenated vegetable oils (soya, corn, sunflower, or safflower), but it may also contain animal fats.

Packaged baked goods, biscuits and crisps

Most processed foods contain partially hydrogenated soybean, coconut, or palm oil.

Vegetable shortening

Vegetable shortening is created by the complete hydrogenation of vegetable oil. Because the hydrogenation process is complete, the shortening contains very few trans fats.

Nutrition Highlights

Margarine, 1 tsp margarine (5g) (hydrogenated, corn oil)
Calories: 34
Protein: 0.04g
Carbohydrate: 0.04g
Total Fat: 3.8g
Fiber: 0.0g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.