What type of fats are often used in frying oils and baked goods?

In the context of frying oils and baked goods, trans fats are often favored due to their functional properties. They are created through a process called hydrogenation, which involves adding hydrogen to vegetable oil. This process transforms liquid oils into solid or semi-solid fats, giving products a more stable texture and extending their shelf life. Trans fats are used in many commercially prepared baked goods, fried foods, and margarine because they can withstand higher temperatures without breaking down.

However, it's important to note that while trans fats have been widely used for these reasons, health concerns have caused a decline in their usage. Many health organizations recommend limiting trans fat intake due to their association with increased heart disease risk. This has led to a shift towards healthier fats in cooking and baking, such as monounsaturated fats or more heart-healthy options, but historically, trans fats have played a significant role in this sector.