How can Butterfingers have 0g trans fat when the 4th ingredient is hydrogenated palm kernel oil?
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newParadigm
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- Jul 30, 2003
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The same way a TON of other products can claim the same thing.
If the actual trans-fat content is less than 0.5 grams per serving, it can be labeled as "Trans Fat Free"
You'll note the same thing in lots of other snack products and various other foods.
If the actual trans-fat content is less than 0.5 grams per serving, it can be labeled as "Trans Fat Free"
You'll note the same thing in lots of other snack products and various other foods.
DrPizza
Administrator Elite Member Goat Whisperer
Read a can of PAM cooking spray: 0 fat grams.
It's pure fat, but on a per serving basis, it rounds off to 0.
It's pure fat, but on a per serving basis, it rounds off to 0.
DrPizza
Administrator Elite Member Goat Whisperer
Bingo! That's what it says on the can. "Fat-free"
Yet, it's 100% pure fat. It's "fat-free" because of the amount of fat in each serving.
Actually.. I sprayed 1/790th of the can last time I made salmon.. And, my roast recipe only calls for 1/813.4th of the can.. I'm very precise..
yes
Originally posted by: Gibsons
Do you happen to know how they do it? I'm guessing some sort of selective solidification by dropping the temperature just right, but Googling and my very rusty O Chem has failed me.
Probably catalytically. It's a piece of cake for an organic chemist to reduce a C=C double bond to a C-C bond... there's tons of catalysts (Pd on C, PtO2, etc...) and reagents (NaBH4, LiAlH4, NaBH3CN, etc) that'll do that in a small scale
... normally they'll try to use biological enzymes or less harsh reagents for industrial scale.
OK, looked up on wikipedia "trans fat"..... my illustration is related to just using crisco... they could also convert to cis fats too (as pointed out later):
The conversion from cis to trans configuration is a catalytic reaction, meaning that another atom is temporarily bonded into the fat during the conversion process and then released. The other elements used (the catalysts) are finely divided nickel, palladium, platinum or cobalt.
The amount of trans fatty acid in the product is dependent on reaction conditions. Increasing the pressure at which an oil is hydrogenated reduces trans fat formation. Researchers at the United States Department of Agriculture applied 1400 kPa (200 psi) of pressure to soybean oil in a 2-litre vessel while heating it to between 140°C and 170°C. The standard 140 kPa (20 psi) process of hydrogenation produces a product of about 40% trans fat by weight, compared to about 17% using the high pressure method. Blended with unhydrogenated liquid soybean oil, the high pressure processed oil produced margarine containing 5 to 6% trans fat which could qualify for a label of zero grams of trans fat. [16]
Trans fats are formed from a process described as partial hydrogenation because the reaction is not allowed to go to completion; if it were there would be no trans fatty acids left, but the resulting material would be too solid for practical use. A notable exception is The J.M. Smucker Company's new Crisco formulation which contains the high melting point, waxlike, fully hydrogenated cottonseed oil. This is blended with liquid vegetable oils to yield a shortening much like the previous partially hydrogenated Crisco which was made from partially hydrogenated vegetable oil.
Originally posted by: ChefJoe
Originally posted by: Gibsons
Do you happen to know how they do it? I'm guessing some sort of selective solidification by dropping the temperature just right, but Googling and my very rusty O Chem has failed me.
Probably catalytically. It's a piece of cake for an organic chemist to reduce a C=C double bond to a C-C bond... there's tons of catalysts (Pd on C, PtO2, etc...) and reagents (NaBH4, LiAlH4, NaBH3CN, etc) that'll do that in a small scale... normally they'll try to use biological enzymes or less harsh reagents for industrial scale.
lol
Toastedlightly
Diamond Member
- Aug 7, 2004
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Originally posted by: ChefJoe
Originally posted by: Gibsons
Do you happen to know how they do it? I'm guessing some sort of selective solidification by dropping the temperature just right, but Googling and my very rusty O Chem has failed me.
Probably catalytically. It's a piece of cake for an organic chemist to reduce a C=C double bond to a C-C bond... there's tons of catalysts (Pd on C, PtO2, etc...) and reagents (NaBH4, LiAlH4, NaBH3CN, etc) that'll do that in a small scale... normally they'll try to use biological enzymes or less harsh reagents for industrial scale.
The point of the hydrogenation is to (at least to my understand) create a more solid fat at room temperature. Isolating the "cis" isomers would get you right back to the original compound you started with. I do not belive that is correct (to my understanding)
Dont kid yourselves. You're still going to be fat arse if you are eating butterfingers anyway. I hate these dumb trends. Now every product in the planet has to make sure it has no trans fat. Like I didn't hear enough about the lame "no carbs" trend. Drove me nuts. I just want my normal good tasting food I eat stop changing it on me!!
Toastedlightly
Diamond Member
- Aug 7, 2004
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There are reasons trans fat is even worse. Best to avoid as much fat as possible (while still have the amount your body needs consumed).
Gibsons
Lifer
- Aug 14, 2001
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Originally posted by: Toastedlightly
Originally posted by: ChefJoe
Originally posted by: Gibsons
Do you happen to know how they do it? I'm guessing some sort of selective solidification by dropping the temperature just right, but Googling and my very rusty O Chem has failed me.
Probably catalytically. It's a piece of cake for an organic chemist to reduce a C=C double bond to a C-C bond... there's tons of catalysts (Pd on C, PtO2, etc...) and reagents (NaBH4, LiAlH4, NaBH3CN, etc) that'll do that in a small scale... normally they'll try to use biological enzymes or less harsh reagents for industrial scale.
The point of the hydrogenation is to (at least to my understand) create a more solid fat at room temperature. Isolating the "cis" isomers would get you right back to the original compound you started with. I do not belive that is correct (to my understanding)
They dehydrogenate the oil. This makes the oil have a lower melting temperature. When you dehydrogenate you can make the newly created double bond in either the cis or trans configuration.
The cis configuration will likely have lower melting temperatures than trans. The cis bond makes the lipid chain bend so that the rest of the chain isn't parallel to nearby lipid chains. This minimizes the number of Van der Waals contacts which causes lower melting temperatures. This is why oils from cold adapted species are more unsaturated than those from warm adapted.
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