WHAT IS THE DIFFERENCE BETWEEN A REGULAR HYDROGENATED MARGARINE AND A MARGARINE, WHICH IS NON-HYDROGENATED?
Ordinary margarine is made with liquid fats (such a salad oil) and partially hydrogenated fats. Hydrogenation is an industrial process, which brings liquid fat into a semi-solid state. This process inconveniently encourages the formation of trans fatty acids. Recent research on cardiovascular illness demonstrates that excessive consumption of trans fatty acids is as harmful as a diet which contains saturated fatty acids. Non-hydrogenated margarine is based on non-hydrogenated oils, which have not been submitted to a hydrogenation process. Margarine made with these oils doesn’t contain any traces of trans fatty acids. In order to attain a firm consistency, naturally solid oils, such as modified palm oils are used.
