Trans fatty acids are also called trans fats and "trans fatty acids".

Trans fatty acids are unsaturated fatty acids, which are oils and fats produced by partial hydrogenation of vegetable oils in food industry. Compared with ordinary vegetable oil, trans fat has the advantages of high temperature resistance, non-deterioration and longer storage time, so it is widely used to make snacks, biscuits, bread, cakes, French fries, doughnuts and other fried foods. The food processed with it is not only crispy but also not perishable, which is why people generally think that the French fries fried at home are not as delicious as those sold in food stores.

One of the purposes of hydrogenation is to destroy some basic fatty acids,

The risk of oxidative decomposition can be reduced. For example,

A typical package of candy may have a shelf life of 30 days without hydrogenated fatty acids, but when the same product uses hydrogenated fatty acids, the shelf life can be 18 months.