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Non-hydrogenated vegetable margarine

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Possible risk. Click on ingredient (1)

The process that makes non-hydrogenated margarine is called fractionation and it is a process that dates back more than a century, in the industrial field, when parts of some fats were separated by decantation using centrifugal force to separate liquids from solids. Nowadays fractionation takes place dry and is part of a complex chemical...

Read the full TiiipWhere is this found?8 pts from Ottika11

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Margarine studies

by Ark90 (12459 pt) · 2020-Oct-13

The best studies on vegetable margarine. And a video on related risks. Cardiovascular disease and trans fatty acids: legal act necessary. Wilczek MM, Olszewski R, Krupienicz A. Pol Merkur Lekarski. 2018 Feb 23;44(260):71-74. Endoplasmic reticulum...

2020-Oct-13

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Object facts

Key information and links

Component typeChemical

Chemical RiskNot available

Last update2020-07-03 13:29

Main substances

Trans-fatty acids

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