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Food Science Daily
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Nutrition

Trans fat

Unsaturated fatty acids with at least one double bond in the trans configuration, formed industrially by partial hydrogenation or naturally by rumen bacteria.

Real-life application

The reason vanaspati, some margarines and bakery shortenings carry FSSAI-mandated limits and warning labels — linked to heart disease risk.

Related terms

Hydrogenation

Food Chemistry

Addition of hydrogen across double bonds of unsaturated fatty acids using a nickel catalyst, raising melting point and oxidative stability.

FSSAI

Food Safety & Regulation

The apex Indian regulator for food, established under the Food Safety and Standards Act, 2006, responsible for standards, licensing and enforcement.

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