Getting Rid of Dangerous Fats

Agronomists, Food Scientists' New Soybean Oil Helps Reduce Trans Fats

January 1, 2004

Agronomists and food scientists have produced a new soybean oil that doesn't need hydrogenation. Hydrogenation extends the shelf life of oil, stabilizes its flavor, but also produces trans fatty acids. Food manufacturers are testing the new oil for use in snack foods.

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Did you know?...

Fatty acids are a rich source of energy, and for many of us an equally rich source of angst. Fats, of course, aren't all bad. In fact, fatty acids make up the membranes that form the cells in your body. Without fatty acids, life as we know it would be impossible.

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Martha J. Heil
mheil@aip.org
American Institute of Physics
Tel: 301-209-3088