Describe the process of fat hydrogenation and discuss its advantages and disadvantages
What will be an ideal response?
During hydrogenation, some or all of the points of unsaturation are saturated by adding hydrogen molecules. Hydrogenation offers two advantages. First, it protects against oxidation (thereby prolonging shelf life) by making polyunsaturated fats more saturated. Second, it alters the texture of foods by making liquid vegetable oils more solid (as in margarine and shortening). Hydrogenated fats improve the texture of foods, making margarines spreadable, pie crusts flaky, and puddings creamy. Total hydrogenation rarely occurs during food processing. Most often, a fat is partially hydrogenated, and some of the double bonds that remain after processing change their configuration from cis to trans.
In nature, most double bonds are cis—meaning that the hydrogens next to the double bonds are on the same side of the carbon chain. Only a few fatty acids (notably a small percentage of those found in milk and meat products) naturally occur as trans-fatty acids—meaning that the hydrogens next to the double bonds are on opposite sides of the carbon chain. In the body, trans-fatty acids behave more like saturated fats, increasing blood cholesterol and the risk of heart disease
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product. Indicate whether the statement is true or false
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Answer the following statement true (T) or false (F)
__________ helps the body absorb vitamin B12.
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