Newbie who tries to cook!
My cooking and journey series!
By: zakiah zainudin

[Recommend this Fotopage] | [Share this Fotopage]
View complete fotopage

Monday, 19-Mar-2007 13:50 Email | Share | Bookmark

Inilah info yang saya dah janji dengan mamafami. Sori yer mama pasal lambat letak artikel ni.

From :

Trans fatty acids (commonly termed trans fats) are a type of unsaturated fat (and may be monounsaturated or polyunsaturated).

Trans fats occur, in small quantities, in meat and dairy products from ruminants. Most trans fats consumed today, however, are industrially created as a side effect of partial hydrogenation of plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911. Partial hydrogenation changes a fat's molecular structure (raising its melting point and reducing rancidity), but this process also results in a portion of the changed fat becoming trans fat.

Unlike other fats, trans fats are neither required nor beneficial for health.[1] Eating trans fat increases the risk of coronary heart disease.[2] For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally.

Trans fats are also found in shortenings commonly used for deep frying in restaurants. In the past, the decreased rancidity of partially hydrogenated oils meant that they could be reused for a longer time than conventional oils. Recently, however, non-hydrogenated vegetable oils have become available that have lifespans exceeding that of the frying shortenings.[7] As fast food chains routinely use different fats in different locations, trans fat levels in products can have large variation. For example, an analysis of samples of McDonald's french fries collected in 2004 and 2005 found that fries served in New York City contained twice as much trans fat as in Hungary, and 28 times as much trans fat as in Denmark (where trans fats are restricted). At KFC, the pattern was reversed with Hungary's product containing twice the trans fat of the New York product. Even within the US there was variation, with fries in New York containing 30% more trans fat than those from Atlanta.

From :

Trans fat (also called trans fatty acids) is formed when liquid vegetable oils go through a chemical process called hydrogenation, in which hydrogen is added to make the oils more solid. Hydrogenated vegetable fats are used by food processors because they allow longer shelf-life and give food desirable taste, shape and texture.
The majority of trans fat can be found in shortenings, stick (or hard) margarine, cookies, crackers, snack foods, fried foods (including fried fast food), doughnuts, pastries, baked goods, and other processed foods made with or fried in partially hydrogenated oils. Some trans fat is found naturally in small amounts in various meat and dairy products. The FDA estimates that the average daily intake of trans fat in the U.S. population is about 5.8 grams or 2.6 percent of calories per day for individuals 20 years of age and older.
Evidence suggests that consumption of trans fat raises LDL (“bad”) cholesterol levels and lowers HDL (“good”) cholesterol levels, causing the arteries to become clogged and increasing the risk of developing heart disease and stroke.

Disebabkan semua artikel diatas dah cakap kebanyakkan trans fat ada pada shortening, saya nak share something about shortening pulak...


From Wikipedia, the free encyclopedia
Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread). The term "shortening" can be used more broadly to apply to any fat, such as butter, lard, or margarine, used in baking, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to 80% for butter and margarine. Crisco, a popular brand, was first produced in 1911.

Despite its worldwide usage and availability, vegetable shortening is believed to be damaging to human health since it generally contains trans fats in the form of partially hydrogenated vegetable oil. After the oils are hydrogenated they become solid at room temperature, but the type of trans fat generated in this process has adverse health effects. Shortening containing no trans fats has grown in usage, notably with the 2007 reformulation of Crisco such that it contains less than 1g of trans fat per 12g serving. Non-hydrogenated vegetable shortening can be made from palm oil.

Pada kesimpulannya, trans fat ni memang berbahaya pada manusia. Pernah pada suatu ketika dulu di USA, timbulnya penyakit SINDROM_X. Para doktor sendiri hairan dengan penyakit ni. Bila diorang buat kajian mendalam, rupa-rupanya, trans fat ni bila diambil hari2, selepas 10 tahun akan mendapat penyakit. Trans fat ni selalunya berada pada shortening dan marjerin. Tu sebabnya shortening & marjerin solid sikit dari butter & tahan pada suhu bilik.

Seelok-eloknya, bila membeli makanan seperti biskut, pastri dan lain-lain, bacalah label pada bungkusan luar, tengok ada kandungan trans fat atau tak, ataupun hydrogenated oil. Tu sebabnya kalau buat biskut guna shortening atau marjerin ni rangup sikit & sedap... Patutlah zaman sekarang ni macam 2 penyakit yang pelik2 timbul. Kadang2 sesuatu penyakit tu selalunya orang yg tua je selalu kena, la ni orang muda pun dah kena.. Eloklah kita ingat kata-kata Rasulullah S.A.W, "BERSEDERHANALAH DALAM SEGALA HAL!".

Semoga info di atas dapat memberi pengetahuan kepada anda semua!

sekian pada hari ini,
-zakiah zainudin-

mamafami : your welcome mama! ala...sikit2 tu takpelah...tapi kalau boleh substitutelah dengan butter...
sabrina : tulah sab, tak sangka benda ni bahaya pada badan kita..yes, sab kena tukar habit sapu majerin pada roti, cuba gantikan dengan majerin ataupun jem takde gula ker...

View complete fotopage

© Pidgin Technologies Ltd. 2016