— but they have been transformed from an
acutely irregular cis geometry to a more
regular trans structure (see illustration, p.
799). Cis is Latin for “on this side of,” and
trans for “across from”; the terms describe
the positions of neighboring hydrogen atoms
on the double bond between carbon atoms.
Because the trans fatty acids are less kinked,
more like a saturated fat chain in structure,
they make it easier for the fat to crystallize
and so make it firmer. They also make the
fatty acid less prone to attack by oxygen, so
it’s more stable. Unfortunately, trans fatty
acids also resemble saturated fats in raising
blood cholesterol levels, which can contribute
to the development of heart disease (p. 38).
Manufacturers will soon be required to list the
trans fatty acid content of their foods, and
they’re beginning to implement other
processing techniques that harden fat
consistency without creating trans fatty acids.
Fats and Heat