it is butter or margarine.
"Hydrogenated Tallow AcidS" is a mixture of saturated fatty acids which are produced from animal fat by hydrolysis and then treated by hydrogen at high temerature and pressure in a presence of special catalists.
Tallow is beef fat, a trigylceride. Hydrogenation breaks the double bonds of a hydrocarbon, and replaces them with single carbon atoms. This process is known as "saturation" - you're saturating all the bonds with carbon. Generally, hydrogenated fats are solids, and less hydrogenated fats are liquids. Hydrogenation is sometimes called "hardening" the fats involved. Tallow, on the other hand, is pretty hard already. There aren't many bonds that aren't already saturated. Hydrogenated tallow would be a slightly stiffer fat than ordinary tallow.
Partially hydrogenated vegetable oil.
Usually it is because it uses partially hydrogenated or hydrogenated oils which have been linked to circulatory system diseases.Exception; soy milk.
To make them saturated, or partially saturated.
Spectrum Organic Oils has a palm oil shortening that is solid, in a little tub. It is a viable replacement for tallow or solid hydrogenated cooking shortening for baking and cooking purposes. If you want to make soap or candles, and would use it to replace tallow, I don't know if it would work. You can experiment, or email the company and ask them.
Yes they do. Chelsea Milling Co. the makers of Jiffy Mix products acknowledge that yes, hydrogenated lard and partially hydrogenated lard are ingredients in some of their products.
Shortening is typically made from hydrogenated vegetable oils, such as soybean, cottonseed, or palm oil. The hydrogenation process gives shortening a solid texture at room temperature, making it useful for baking and cooking.
Certs
Pretty much anything that you would find in a bag at the convenience store. Chips and the like.
Partially hydrogenated vegetable oil is a type of oil that has undergone a process that adds hydrogen to make it more solid at room temperature. This process creates trans fats, which are unhealthy and can increase the risk of heart disease. It is commonly used in processed foods such as margarine and baked goods.
Seeing that peanut butter is mostly fat and protein, it has a very low GI. Be sureto choose varieties which do not contain "hydrogenated oil" or "partially-hydrogenated oil"listed on the label.