Modern margarine is a highly-processed, non-dairy fatty spread that is intended to imitate butter. Margarine history is surprisingly long – it was originally created as a cheap alternative to butter…
Many products, such as margarine, shortenings, biscuits, pastries and other baked products, contain hydrogenated vegetable oils. But what is hydrogenation? Should we be concerned? What is the difference between fully…
Naturally occurring fats, also known as ruminant fats, are often compared to trans fats obtained from partially hydrogenated fats, which have been proven to be harmful to health. Find out…
The melting point of fats is the temperature at which they become liquid. Fats and oils are both mostly composed of triglycerides. A triglyceride is composed of a glycerol backbone…
Lipids is a broad category that describes a group of about 7,000 fat-soluble, hydrophobic (not soluble in water) and naturally occurring organic compounds, found in animal or plant tissues. Lipids…
