trans fatty acid

Noun
  1. A fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape);
    Found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils (synset 114765303)
    is a type of: fatty acid - any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis; fatty acids are simple molecules built around a series of carbon atoms linked together in a chain of 12 to 22 carbon atoms
    subtypes: elaidic acid - a monounsaturated fatty acid that has the same structure as oleic acid except that it is a trans fatty acid; the major trans fatty acid in margarine and fried foods
    substance meronym: margarin, margarine, marge, oleo, oleomargarine - a spread made chiefly from vegetable oils and used as a substitute for butter

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