date:Nov 11, 2013
avable popcorn companies for their high melting point. The fat keeps oil solid until the package is heated, so unpopped bags don't ooze.
It also provides a taste and texture in the mouth which isn't easy to replicate, popcorn makers say. But when consumed, trans fats increase bad cholesterol, a leading cause coronary artery disease.
Since 2005, trans fat usage has fallen precipitously - the Grocery Manufacturers Association said manufacturers have voluntarily lowered the amounts of trans fats