A ‘cold plasma’ way to avoid trans fats in hydrogenated soybean oil
Two researchers from Purdue developed a hydrogenation process to solidify soybean oil for use in foods without creating trans fats, which can raise cholesterol and lead to heart disease and diabetes. The FDA started a three-year phase-out in 2015 of partially hydrogenated oils from the food supply. The new method, called high-voltage atmospheric cold plasma… » Read More
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