Imajarini (yakudala) iyingxube yamafutha emifino nawezilwane angaphansi kwe-hydrogenation.
Ngokwengxenye enkulu, umkhiqizo oyingozi futhi ongewona owemifino oqukethe ama-trans isomer. Bandisa izinga le-cholesterol egazini, baphazamise ukusebenza kolwelwesi lwamangqamuzana, babambe iqhaza ekwakhiweni kwezifo ze-vascular kanye nokungabi namandla.
Ukusetshenziswa kwansuku zonke kwe-40g yemajarini kwandisa ingozi yokuhlaselwa yinhliziyo ngama-50%!
Manje khiqiza futhi imajarini yemifino kuphela. Ngokuvamile asetshenziselwa ukulungisa izinhlobo ezahlukene ze-puff pastry.
Imajarini itholakala ikakhulukazi ezinhlotsheni ezintathu: 1. Imajarini iyimajarini eqinile, ngokuvamile engenambala yokupheka noma yokubhaka, enamafutha ezilwane amaningi. 2. Amamajarini “endabuko” okusabalalisa ku-toast enephesenti eliphezulu lamafutha agcwele. Yenziwe ngamafutha ezilwane noma ngamafutha emifino. 3. Ama-margarine aphezulu kumafutha e-mono- noma i-poly-unsaturated. Yenziwe nge-safflower (i-Carthamus tinctorius), i-sunflower, i-soya, i-cottonseed noma i-olive oil, ibhekwa njengenempilo kunebhotela noma ezinye izinhlobo zemajarini.
Eziningi zama-“smudge” ezidumile namuhla ziyingxube yemajarini nebhotela, into osekuyisikhathi eside ingekho emthethweni e-US nase-Australia, phakathi kwamanye amazwe. Le mikhiqizo idalwe ukuhlanganisa izici zentengo ephansi kanye nebhotela yokwenziwa okulula ukuyisakaza ngokunambitheka kwento yangempela.
Amafutha, ngesikhathi sokwenziwa kwemajarini, ngaphezu kwe-hydrogenation, nawo angaphansi kwesenzo sokushisa phambi kwe-catalyst. Konke lokhu kuhlanganisa ukubukeka kwamafutha e-trans kanye ne-isomerization yama-cis fatty acids emvelo. Okungukuthi, okuthinta kabi imizimba yethu.
Imvamisa imajarini yenziwa ngezithasiselo ezingadli imifino, ama-emulsifiers, amafutha ezilwane… Kunzima kakhulu ukunquma ukuthi imajarini iyimifino nokuthi ikuphi.