Trans fats is a general name given to unsaturated fatty acids. Trans fats are sometimes monounsaturated and polyunsaturated fats, but they can never be saturated fats. Trans fats are not considered essential fatty acids for human metabolism. Because trans fats increase the level of bad cholesterol (LDL) in human body and decrease good cholesterol (HDL) level. This is a negative condition in terms of cardiovascular diseases. Experts say that the consumption of trans fats should be abandoned. Trans fats formed by partial hydrogenation are more dangerous than naturally occurring trans fats. In the hydrogenation process, the hydrogen atom is added to the unsaturated fats and the fats are partially or fully saturated.

From a chemical point of view, trans fats are not natural fats. Fully synthetic oil type. In simple terms, trans fats are oils in which oils are used as the main substance, but in which hydrogen is added. Trans fats are obtained by heating vegetable oils with hydrogen. In this way, the oil becomes solid. The more hydrogen is added to these oils, the more solid it becomes.

Within the framework of the current legal regulations in our country in 2007 year, 100 grams of total fat in foodstuffs must have less trans fat than 1 grams. The expression "trans fat free" may then be used on these foodstuffs.

Most trans fats are used in prepackaged food products, restaurant food and bakery products. It is necessary to avoid margarines as much as possible in order to eat healthy.

Trans fatty acid determination studies are carried out in authorized laboratories within the scope of chemical food analysis. The standard used in these studies is as follows:

• TS EN ISO 12966-4 Animal and vegetable fats and oils - Gas chromatography of methyl esters of fatty acids - Part 4: Determination by capillary gas chromatography