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While

this food is pretty tasty, sometimes the vendors on the streets choose to do

cost cutting and use Dalda (a form of hydrogenated vegetable oil, like

margarine, a.k.a Vanaspati Ghee). Hydrogenated vegetable oil often leads to

formation of trans fat molecules. The bottom inset in the figures shows

different molecules A, B and C which could be involved in this process.

In B, the

presence of a double bond leads to a kink formation, and this molecule is saturated with hydrogen bonds.

C shows fat

molecules that are solid at room temperature and are the product of

hydrogenation.

100%

B shows fat

molecules that are liquid at standard room temperature and are the product of

hydrogenation.

In C, even

though the molecule was originally a liquid at room temperature, the addition

of hydrogen bonds makes it more saturated and more solid at room temperature.

However, incomplete hydrogenation leads to the formation of some trans double

bonds.

100%

A shows fat

molecules that are tightly packed and form a solid at standard room

temperature.

100%

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