Use oils to replace solid fats where possible.
在可能地情况下，用油取代脂肪。
Americans currently consume too much sodium and too many calories from solid fats, added sugars, and refined grains.
美国人近来食用过多的纳，从固体脂肪，糖和细粮中摄取过多的卡路里。
Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.
通过限制含有人工合成反式脂肪，例如部分氢化油，和其它脂肪的食用，尽可能地减少反式脂肪的摄入。
Trans fats are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing.
由于反式脂肪在食品加工中能够延长保质期，稳定风味，并替代天然固体脂肪和液体油脂，所以在食品工业中非常引人关注。
No matter how you slice it, a greasy slick will ooze out of melting cheese, when heat renders liquid fats that were solid at room temperature.
不管你怎么切，融化的奶酪都会渗出油腻粘滑的油脂，因为室温下呈固态的脂肪一旦受热就会变成液态。
Fats are solid at room temperature, and oil is liquid at room temperature.
脂肪在室温下为固态，油在室温下为液态。
The fats are found naturally in some red meat and dairy products, but most are produced artificially in a high-temperature process called hydrogenation which turns liquid oil into solid fat.
脂肪原本存在于一些红肉和乳制品中，但现在大部分是通过一种被称作氢化作用的高温过程而人工生产的，并从原来的液态变成了固体脂肪。
Trans fats are created as a result of treating vegetable oil to make it last longer. The natural oil is heated and then hydrogen gas bubbled in, creating a solid.
反式脂肪是植物油经处理以长期保存而产生的，天然油经加热、注入氢气，而变为固态。
Saturated fats are the least healthy of the three types of fats and are characterized by remaining solid at room temperature. Common examples include lard and butter.
饱和脂肪酸是三种脂肪中最不健康的，在室温下保持固态，包括猪油和黄油。
For waste oils and fats with high acid value, the suitable environmentally friendly catalysts are solid acid and ionic liquid.
对于酸值高的废油脂，宜采用固体酸和离子液体等环境友好催化剂。
Trans fats are liquid oils that are put through a chemical process called hydrogenation to make them more solid and extend shelf life.
反式脂肪是液态油经过所谓氢化的化学处理后变为固态，且保质期延长。
Trans fats are liquid oils that are put through a chemical process called hydrogenation to make them more solid and extend shelf life.
反式脂肪是液态油经过所谓氢化的化学处理后变为固态，且保质期延长。
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