A Substitute for Transfats?

A Substitute for Transfats?: "the food industry is engaging in a major effort to find a new form of fat that doesn't spoil and that is not a liquid. The latest candidate is interesterified fats. These fats are produced by taking a type of saturated fatty acid that is considered relatively safe (stearic acid, present in chocolate), and combining it with vegetable oils (which contain unsaturated fat). The combination produces a type of fat that has the stability and solidity of saturated fats, but (it is hoped) the health profile of unsaturated fats. Indeed, interesterified fats are showing up in foods already. The Food and Drug Administration recently ruled that food companies can label products containing these new fats as 'high stearate' or 'stearic rich' fats, or as 'interesterified fats,' thus avoiding the politically negative buzz word, 'hydrogenated,' which is associated with transfats. "

The new word is interesterified . That will be showing up on labels. Now you can know what it means