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This fat also gives foods a better taste and texture (Mann, 2006). In the case of frying fats, they will get larger stability during deep frying (Mozaffarian, Katan, Ascherio, Stampfer, & Willett, 2006, Physiological Effects of Trans Fatty Acids, para.1).
The historical development of these fats started around 1897, when a French chemist, Paul Sabatier, developed the hydrogenation process. Sabatier, Paul. (2007). Later, in 1911, consumers in America were introduced to Crisco®, a vegetable shortening, the first of many manufactured food products containing trans fat. However, trans fats did not become popular until World War II, when butter was rationed and margarine use began to increase considerably (American Heart Association, 2007)...
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