Are all soft margarines non-hydrogenated? And how does canola based margarine compare with other products such as Becel?
Hydrogenation is a process used in the production of some margarines, shortenings, and other food products. This process involves adding hydrogen to liquid oil to make it spreadable at room temperature. Hydrogenation may produce a type of fat called trans fatty acid. Trans fats raises the serum cholesterol levels just as saturated fats do. This is why it is important for us to limit the intake of hydrogenated fat. The more hydrogenation that occurs, the harder the product is; for example, stick margarine is more hydrogenated (saturated) than tub margarine. Certain margarines are made without hydrogenation. These margarines, made with one oil or mixtures of refined oils, have a higher content of saturated refined palm oil than most margarines. Part of the palm oil is fractionated, crystallized, and mixed with the oils. To obtain a uniform texture, the oils are then transesterified. This is a physical modification that rearranges the different fatty acids on the fat molecule but does not
