Questions Trans Fat ගැන මොනවද ශ්‍රී ලංකා රජය හංගන්නේ

[S Fetus AKA Pseudo Khan]

"Partially Hydrogenated Oil (PHO) is vegetable oil in a solid form at room temperatures. To make PHO, vegetable oil is placed in the presence of hydrogen and a catalyst. During this process, the C=C bonds are dismantled, forming a solid fat which increases the melting point of the ingredient.
Partially hydrogenated oil contains trans fat that can raise cholesterol and result in health complications. In 2015, the Food and Drug Administration (FDA) said that partially hydrogenated oil is not safe, and removing it from food could prevent thousands of heart attacks each year."

Google එකේ මෙහෙම තියනවා.

මෙතන කියන Room Temperature එක එක එක රටවලට වෙනස්.
එතකොට සීතල රටවලට සාපේක්ෂව මෙල්ටින් පොයින්ට් එක Sri Lanka වේ වැඩි නන්, ට්‍රාන්ස් ෆැට් අගයත් වැඩි වෙන්න ඕනේ නේ?

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@imhotep is there any controversy in my argument?
------ Post added on Apr 7, 2023 at 11:53 PM

 

[imhotep]

Just a brief explanation on Trans Fats - Fats & Oils have similar chemical structures.

Animals & some tropical plants produce saturated fats. In saturated fats, each carbon atom in a particular chain is bonded to the maximum number of hydrogen atoms possible. Thus, the carbon chains are saturated with hydrogen atoms.
In unsaturated fats (plants & some fish), the overall triglyceride structure is mostly similatr, but the long chain fatty acids have occasional carbon-carbon double bonds, rather than all single bonds.

A carbon atom can form 4 bonds. The double bond uses up two of the four bonds that each carbon is allowed. This means that each of these carbons has one bond to the chain and only one hydrogen atom attached instead of the usual ). Thus, the carbon chain is not saturated with hydrogen atoms. It is unsaturated. If each chain has one double bond, the fat is monounsaturated. If each chain has more than one double bond, we call it polyunsaturated.

In naturally unsaturated fats, the double bonds are "cis" double bonds. (Latin - “on this side.”) This means that both hydrogen atoms are on the same side of the double bond, and both ends of the long carbon chains are on the same side.
The opposite of a "cis" double bond is one that is "trans" -( Latin - “across".) In a trans double bond the hydrogen atoms are on opposite sides of the double bond, and the chains are on opposite sides.

During hydrogenation, when cis fat is heated at high pressure in the presence of hydrogen gas, and a metal catalyst, such as nickel. In the process, hydrogen is added across the double bond, one H atom to each carbon atom, and the carbon-carbon double bond becomes a single bond.

If all the double bonds are hydrogenated, the unsaturated fat becomes saturated. However, if only some of the double bonds are hydrogenated, the fat is described as “partially hydrogenated.”
In the partial hydrogenation process, the double bonds that are NOT hydrogenated are converted from cis to trans. Overall, the fat is still unsaturated, but now the double bonds are trans rather than cis. And that’s how a trans fat gets formed. Unfortunately, trans fats have deleterious effects on our health.

PS: As for your query, as I understood it, is that does our products need higher trans fats to keep them in solid form at our room temperatures. It is very likely the more trans fat content is , it's more solid at our room temperatures.
But now, all manufacturers try to reduce the trans fat content. I really don't know the answer, and Industrial Chemist who knows about the hydrogenation process can possibly shed some light.

 

[IndrajithGamage]

"Partially Hydrogenated Oil (PHO) is vegetable oil in a solid form at room temperatures. To make PHO, vegetable oil is placed in the presence of hydrogen and a catalyst. During this process, the C=C bonds are dismantled, forming a solid fat which increases the melting point of the ingredient.
Partially hydrogenated oil contains trans fat that can raise cholesterol and result in health complications. In 2015, the Food and Drug Administration (FDA) said that partially hydrogenated oil is not safe, and removing it from food could prevent thousands of heart attacks each year."

Google එකේ මෙහෙම තියනවා.

මෙතන කියන Room Temperature එක එක එක රටවලට වෙනස්.
එතකොට සීතල රටවලට සාපේක්ෂව මෙල්ටින් පොයින්ට් එක Sri Lanka වේ වැඩි නන්, ට්‍රාන්ස් ෆැට් අගයත් වැඩි වෙන්න ඕනේ නේ?

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@imhotep is there any controversy in my argument?
------ Post added on Apr 7, 2023 at 11:53 PM

අනේ උඹලගෙ විද්‍යාත්මක දැනුම. හුත්තො කාමර උෂ්ණත්වය කියන්නෙ කාමරේ තියෙන උෂ්ණත්වයට නෙවෙයි. කාමර උෂ්ණත්වය කියන්නෙ 20-25°C කියන range එකට. එ‍්ක නිර්වචනය කරලා තියෙන අගයක්. එ‍්ක බටහිර රටවල summer එකේ room temperature එක පාදක කරගෙන හදපු එකක් බව අ‍ැත්ත. හැබැයි අ‍ැන්ටාක්ටික්වල වුණත් room temperature කිව්වොත් ඔය range එක වෙන්න ඕනමයි.

අනික trans fat වැඩි වුණාම melting point වැඩි වුණ පලියට එ‍්ක necessary and sufficient වෙන්නෙ නෑ. තෙල්වල melting point එකට බලපාන තව ගොඩක් දේවල් තියෙනවා. උඹලට තේරෙන මට්ටමෙන් කිව්වොත් base සහ constituent oil combination එක, එ‍්වායෙ fatty acid chain එකේ ප්‍රමාණය, තියෙන hydrogen bonds ගාණ වගේ ගොඩක් සාධක එ‍්කට බලපානවා. කොටින්ම ඔය trans fat නිසා melting point වැඩි වෙන්නෙත් hydrogen bonds වැඩි වෙන නිසා.

ඉතින් ලංකාවෙ කාමර උෂ්ණත්වය අ‍ැට බිජ්ජක් මේකෙ නෑ. Base oils සහ combination එක අනුව එ‍්ක ඊට වඩා ලොකුවට තීරණය වෙනවා. අනික එහෙම melting point එහා මෙහා කරන්න කියල අපේ හුත්තලා අරක්කු සැන්ඩි කරනවා වගේ hydrogenate කරන්නත් බෑ. Oil එක Margarine වෙන්න ගන්නවා.

උඹට කියන්න තියෙන්නෙ selective search නොකර පොඩ්ඩක් පුළුල්ව research කරපිය යමක් දාන්න කලින්. තමන්ගෙ confirmation bias ටික ලෝකෙට ප්‍රදර්ශනය කරලා බූරුවෙක් වෙන්න එපා.

 

[inspiron]

trans fat danne na.
transister dannwa. transgender dannawa

 

[gnilukshi]

 

[S Fetus AKA Pseudo Khan]

 

[gnilukshi]

View attachment 202416

එලවළු තෙල් සේරටම වඩා නරකයි

 

[Kodiya97]

එලවළු තෙල් සේරටම වඩා නරකයි

හොද පොල්.තෙල් ගන්න පුලුවන් නන් ඒක තමයි හොදම...එලවලු තෙල්.සූරියකාන්ත තෙල් දෙකම මාර්කටිං

 

[S Fetus AKA Pseudo Khan]

https://spoonuniversity.com/lifestyle/10-foods-that-are-surprisingly-high-in-trans-fats