1. Impact of the Hydrogenation Process and Product to Society It is well known that margarine that has undergoes hydrogenation has longer shelf lives. Foods with longer shelf lives save food companies money because they can be stored at room temperature for longer periods of time. Consumers also prefer food that they can store in their cabinets and eat weeks or months later. Besides, hydrogenation process improves the margarine’s texture a lot. It also increases the stiffness of the products with margarine which is desirable in making food appealing to attract the consumers. On the other hand, no amount of trans fat is healthy since trans fat raises the bad cholesterol level in the blood due to the often uses of nickel as catalyst. Trans fat also poses a cardiovascular disease risk since it vitally increase the LDL cholesterol level. Moreover, it slows the micro-circulation of blood through the brain further causing various emotional and physical ailments such an Alzheimer's, Parkinson's because of the metal used in the hydrogenation process which is aluminium. In a nutshell, it can be concluded that consuming food products that contain trans fat can bring harm in term of health aspect for the …show more content…
Besides, it improves the compatibility of the triglycerides in the solid form and also the crystallization that needed for its smooth texture and plasticity. Interesterification also produces a waxy translucent for coating purposes which can be important in food industry. Mentioning about functional properties, interesterification also blends soft oils with hard fats to achieve the desired functionality and consistency. With interesterification and other modification processes together, the formulation of many products such as shortenings, margarines, and vegetable ghee with no trans fat is completely possible. Lastly, confectionery fats with high quality can also be
The book Salt, Sugar, and Fat: How the Food Giants Hooked Us discusses the danger of food with its readers. The dangers of food discussed in the book are the ingredients of Salt, Sugar and Fat in the food individuals consume on a daily basis. Producers use these ingredients to their advantage to get the consumers bliss point. The bliss point attained is used by the food giants to achieve a profit. However due to research on the health risks of these ingredients food companies are strategizing in order to maintain their profit and earn more of a profit.
The article states that these theories are not only a quick and easy answer to the public but also a mechanism that is used by the food industry to manipulate new products which
Esterification is the process of forming ester between an acid and an alcohol. The acid in this process can be an organic acid such as carboxylic acid or an inorganic acid such as sulfuric acid. Using excess acid or alcohol and removing water are the ways to shift the equilibrium towards the products. Using excess acid or removing water distract the equilibrium so that more product forms to make the equilibrium repeatedly. In this lab, carboxylic acid and methanol were used as esterification reaction. Methanol is a good solvent treated with heat because it gives the most rapid reaction and the highest yield. The analytical methods used are melting point, IR, and TLC. Melting point decided with solids and different rf values and IR spectrum was shown due to composition change.
calories than recommended. We also need to take a look at foods in which use chemicals which
Although there have been a long negative review and feedback about saturated fat and animal fat used in the cooking, this book has opened a fresh long term debate in how these negative fats have been evolving and developed to help building up the human body and health’s history.
The thickening property of alginate is useful in sauces and in syrups and toppings for ice cream. By thickening pie fillings with alginate, softening of the pastry by liquid from the filling is reduced. Addition of alginate can make icings non-sticky and allow the baked goods to be covered with plastic wrap. Water-in-oil emulsions such as mayonnaise and salad dressings are less likely to separate into their original oil and water phases if thickened with alginate. Sodium alginate is not useful when the emulsion is acidic, because insoluble alginic acid forms; for these applications propylene glycol alginate (PGA) is used since this is stable in mild acid conditions. Alginate improves the texture, body and sheen of yoghurt, but PGA is also used
“Some trans fats are good for you: study.” 8 Apr. 2008 Edmonton Journal. 1 Apr. 2011
Jacobson, Michael. "Trans Fat Drop Huge Public Health Progress, Says CSPI ~ Newsroom ~ News from CSPI ~ Center for Science in the Public Interest." Trans Fat Drop Huge Public Health Progress, Says CSPI ~ Newsroom ~ News from CSPI ~ Center for Science in the Public Interest. CPSI, 18 Feb. 2012. Web. 5 Dec. 2013.
Candelaria states in her article, “Eating a Western diet with lots of processed or fried foods that can raise blood levels of “oxidized” cholesterol and could increase heart attack risk”. Since fast food contains a surprisingly high amount of sugars it can aid in causing type two diabetes, especially if eaten over long period of time. Diabetes may contribute to an increased risk of heart disease, kidney disease and blindness (Candelaria). Frequent consumption of processed, fatty foods may lead to high cholesterol, high blood pressure and cardiovascular diseases, which may result in a stroke. Also, an obese person is associated with a higher prevalence of acquiring asthma as well ...
Not only are all of the food groups being monitored, but the fat content of meals is also being closely censored. The current regulation is that school lunches must have fewer than 10% of their calories from saturated fats; this has not changed from the previous standard (“Comparison of Previous and Current”). Heart disease, heart attack, and stroke are risks of too many saturated fats and the high cholesterol that results from the fats (Moss 214). Saturated fats have also been linked to Type II diabetes (Moss 214). It makes sense that school lunches only have limited amounts of saturated fats; this way, the chance of students suffering from these health risks are lower. To prevent these problems may be difficult, but avoiding saturated fats in school lunches is a smart strategy. Another type of fat, called trans-fat, is not allowed in school lunches at all; this is very different to the past when there was no limit on trans-fat (“Comparison of Previous and Current”). Trans-fats are often put into foods because it does not cost a lot and can make foods last longer (“Trans Fat”). The problem with this type of fat is that it leads to high cholesterol and can eventually lead to coronary heart disease and even death (“Trans Fat”).
Tavernise , Sabrina. "F.D.A. Seeking Near Total Ban on Trans Fats." New York Times, , sec. Editorial, November 08, 2013. http://sks.sirs.com/cgi-bin/hst-article-display?id=ST135623-0-1117&artno=0000356676&type=ART&shfilter=U&key=Trans fatty acids&title=F.D.A. Seeking Near Total Ban on Trans Fats&res=Y&ren=N&gov=N&lnk=N&ic=N (accessed November 20, 2013).
Assaf, Raymen R., MA. "Overview of Local, State, and National Government Legislation Restricting Trans Fats." Clinical Therapuetics 36.3 (2014): 328-32. Web. 27 Apr. 2014.
Harvard School of Public Health “Shining the spotlight on trans fats.” Harvard Nutrition source, n.d.
Our society nowadays is rather different from the society that existed previously. Throughout the history, the habits of people have dramatically changed as well as the lifestyle did. The development of new technologies that we are able to witness in our days is changing how we live and how we perceive the environment around us. With regards to this, it would not be a surprise that our eating habits and how we view the food have also changed with the flow of the time and that the junk food is gaining larger popularity. With the growth of the junk food consumption, people become concerned with the quality of the food they eat and with the effects that it has on their health. Speaking about the influence of junk food on the health, many researchers
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).