AsuraAcademy
Member
- Joined
- Feb 18, 2021
- Messages
- 72
While I was searching for a snack with low PUFA, I found this biscuits called Osmania Biscuits from Karachi bakery. But on the ingredient section, I found something called interesterified fat which seemingly changes PUFA to saturated fat. One of the advantages it has over hydrogenation is that it doesn't produce trans fat and give improvement with the melting point. Is this fat comparable to naturally occurring saturated fat? Is this a healthy option?