The details are as follows:
1, cakes: Because high-temperature baking is also a relatively stable vegetable oil, plus the oil that needs to be solidified easily, cakes all contain trans fatty acids, such as cakes and bread.
2. Crispy pastry: Pizza, sun cakes, old women's cakes, cream cakes, etc., which are common in pastry, contain a lot of trans fatty acids.
3. Butter: Butter foods, such as ice cream and milk powder, also contain trans fatty acids. If other oils and fats, cream, peanut butter, etc. are added in the production process, trans fatty acids will be further improved.
4, fried: such as French fries, chicken chops, salted chicken, fried dough sticks, fried stinky tofu and other fried foods, all contain trans fatty acids.
Trans fats can be divided into two categories:
One is natural, the other is artificial.
Natural trans fatty acids exist in beef, mutton and cow's milk, and the content is not high. Artificial trans fats are divided into two categories, including those produced intentionally and those produced unintentionally.
"Intentional production" of trans fats began in 19 10 year. Hydrogenation technology can manually control the hardness of products, so that liquid soybean oil can be changed into the hardness of lard or butter, or even the hardness of stones. These products can also be mixed with other ingredients to make all kinds of delicious food raw materials, such as shortening, which is indispensable for baking industry, such as creamer, which is popular in various mixed powder products, and so on.
Another kind of "unintentional" trans fat is produced during the processing or cooking of oil. As long as it is liquid oil, it is rich in various "unsaturated fatty acids". When heated at a temperature above 180℃ for a long time, such as frying and frying, trans fats will be produced. The longer the heating time, the more trans fats are produced.