Vegetable oils consist of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. The mono and polyunsaturated fatty acids contain double bonds, which are susceptible to oxidation. Oxidation can lead to rancidity or an altered flavor, according to Penn State University. To improve the shelf life of vegetable oils, food manufacturers hydrogenate them, which leads to the formation of trans fatty acids. Trans fatty acids raise LDL cholesterol, the bad cholesterol, and lowers HDL cholesterol, the good cholesterol, explains Penn State University.
Margarine
Penn State University says completely hydrogenated vegetable oil, such as margarine, is a solid at room temperature. The more solid the margarine the more trans fatty acid it contains, according to the Mayo Clinic. Stick margarines have more trans fat than tub margarines. Still, the Mayo Clinic recommends margarine over butter because margarine does not have cholesterol. The clinic advises reading the nutrition labels to select the margarine with the least amount of saturated fat and trans fat.
Vegetable Shortening
Vegetable shortening is a solid hydrogenated fat, according to Bon Appetit. It is sometimes used in place of butter or lard in baking because it improves the shelf life of the baked good and is less expensive. Bon Appetit suggests choosing a vegetable oil that has no trans fats.
Partially Hydrogenated Vegetable Oils
Partially hydrogenated fats are found primarily in baked goods. They are used in place of animal fats because they are less expensive. Penn State University reports that partially hydrogenated vegetable oils are lower in trans fats than fully hydrogenated vegetable oils. Food manufacturers are replacing partially hydrogenated oils with sunflower, soy, corn, palm oil and palm kernel oil to limit trans fatty acids.
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