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With the formation of trans fatty acids, a hard molecule with different physical properties with higher melting point and thermodynamic stability emerges. Trans fatty acids are formed from milk-derived fats by hydrogenation.
Margarines and shorts are mostly produced from vegetable oils obtained by partial hydrogenation methods. Margarines contain more trans fat than shorts and baked goods. While these compounds increase the amount of LDL cholesterol, such as saturated fatty acids, they increase the risk of heart disease by lowering the amount of HDL cholesterol.
During hydrogenation, trans isomers of unsaturated fatty acids are formed. Trans isomers in oils obtained by partial hydrogenation have become a part of today's human diet. The effects of saturated and trans fatty acids on human health and nutrition are controversial issues.
The isomer specific to organic compounds is, in short, "compounds with the same closed formula have different molecular structures in the plane or triple dimension". In fatty acids, all isomeric forms that cause physical and chemical properties are also present. The important isomer types determined in unsaturated fatty acids can be divided into two groups as local (position) and space (geometric).
Its geometric isomer is shaped according to the configuration of hydrogen atoms attached to carbon atoms at the end of double bonds; Two isomers are formed, cis and trans. If the hydrogen atoms are on the same side of the carbon chain, cis isomers occur, and trans isomers appear in the opposite directions. Position isomerism is the displacement of double bonds within the molecule.
From a chemical point of view, trans fats are not natural oils. It is a completely synthetic oil type. Briefly; Trans fats are fats obtained by treating vegetable oils with hydrogen.
Most trans fat is used in prepackaged products, places that produce mass meals, and patisseries. Since trans fats are not natural and harmful to health, they should not be consumed. It is analyzed as a quality parameter on many products.
