Zero Trans Fat

Trans fat is the common name for a type of unsaturated fat with trans- isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated.

All fatty foods consist of chain like molecules .In animal these chains are very flexible. By contrast, the molecules in vegetable oils have rigid kinks which restrict their flexibility. The more flexible the chain the more easily it can become a hard fat on cooling, so vegetable oil are more likely to stay liquid at room temperature. The artificial hardening of vegetable oil by hydrogenation would have been fine where, it not for the fact that some of the kinks unexpectedly change shape during the process & form unhardened trans-fats. Which  cannot be properly digested   by the body. Hence trans-fats increase “bad cholesterol” and thus the risk of coronary heart disease.