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To solidify them by adding hydrogens which straighten out the double bonded carbons from their kinking so that the pack well and solidly. ( butter, for instance )
What else can I help you with?
Why did the food industry start hydrogenating fats?
To improve shelf-life, reduce spoilage, and increase profits.
What are the advantages of hydrogenating fats and oils?
The advantages of hydrogenating fats and oils are that oxygen atoms are easily accepted and the oxygen atoms join the fat molecules which will break down the fat and the food become inedible.
Is hardening the same as hydrogenating?
No hydrogenating is the absorption of water, hardening is the process of something getting harder.
What food have trans fat?
Many foods naturally contain trans fats such as dairy and meat products. The process of hydrogenating fats results in the formation of trans fats so products that contain hydrogenated vegetable oil have higher levels of trans fats. If the food label lists hydrogenated oil then the product will contain some level of trans fat.
What are the positive and negative consequences of hydrogenating a fat?
Hydrogenating a fat can lead to diabetes, cancer and cardiovascular disease, but it does prolong shelf life.
Is rancidity reduced in rbd palm oil and rbd coconut oil by hydrogenating?
hydrogenating is never a good idea. palm oil inherently resists rancidity, unlike other oils.
In lipids what does it mean to hydrogenated a lipid?
Hydrogenating a lipid involves adding hydrogen atoms to unsaturated fatty acids, typically to convert liquid oils into solid or semi-solid fats. This process increases the saturation of the fatty acids, which can improve the shelf life and stability of the fat. However, hydrogenation can also create trans fats, which are associated with negative health effects.
What is the purpose for fats?
Fats are a very essential building block of the body. Every cell in your body needs fats in order to produce a cell membrane. Without it your cells would collapse.
Why is margarine bad for people?
Margarine is made by starting with oil and "partially hydrogenating" it, adding hydrogen bonds between the long chain oil molecules to make it solidify. This results in what are called "trans fats". The problem is that when you are making cells, if there are trans fats in your blood stream, the trans fats will be used preferentially when building the cell wall. As you are always building cells, you will end up with a certain amount of trans fats in the cell, which don't work as well as teh fats that the cell wall is supposed to have. The result is that the cells are weaker, making you more susceptible to disease, among other things. This is why many places are now outlawing the use of trans fats in commercial cooking.
What are the disadvantages of rancidity in fats and oils?
The disadvantages of hydrogenating fats and oils is that the human body cannot use trans fats in the same manner it uses natural unsaturated fats. Also trans fats raises the levels of LDL cholesterol in the blood.
Does shortening contain cholesterol?
No, shortening is typically plant-based and does not contain cholesterol. It is made by hydrogenating vegetable oil, which transforms it into a solid form. However, it is high in saturated fats, which can raise cholesterol levels in the body.
What happens to the resulting molecule if you partially hydrogenate oleic acid?
Partially hydrogenating oleic acid converts some of the carbon-carbon double bonds in the molecule to single bonds, creating trans fats in the process. This can lead to changes in the physical properties of the resulting molecule, such as increased solidification at room temperature.
