20th Jun 2008
Remember when hydrogenation was a good thing?
Skippy Peanut Butter
Improved by HYDROGENATION
Hydrogenation? What’s that? Sounds scientifickal!
Since partially hydrogenated vegetable oils are cheaper than animal source fats, are available in a wide range of consistencies, and have other desirable characteristics (e.g., increased oxidative stability (longer shelf life))…
Improved by making it cheaper, smoother, and longer-lasting, I guess, but also full of tasty trans fats.
Originally seen at Serious Eats
Skippy Peanut Butter
Improved by HYDROGENATION
Hydrogenation? What’s that? Sounds scientifickal!
Since partially hydrogenated vegetable oils are cheaper than animal source fats, are available in a wide range of consistencies, and have other desirable characteristics (e.g., increased oxidative stability (longer shelf life))…
Improved by making it cheaper, smoother, and longer-lasting, I guess, but also full of tasty trans fats.
Originally seen at Serious Eats
Posted in food, science & medicine, sweet sweet irony | 1 Comment »


