Question

describe the manufacture of margarine from vegetable oils

Answer 1

Answer:

please

Explanation:

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Answer 2

Answer:

Margarine and shortening are manufactured from vegetable oils through 'hydrogenation.' This means that a hydrogen molecule is added to the natural unsaturated fatty acid molecules of vegetable oil to make it more saturated.

Hydrogenation, or the addition of hydrogen molecules, changes the structure of the natural fatty acid to many 'unnatural' fatty acid forms, as well as from the cis, or U-shaped, configuration to the trans, or Z-shaped, configuration. The resulting hydrogenated vegetable oil becomes solid or semisolid. Margarine, vegetable oil shortening, and other foods containing trans-fatty acids and partially hydrogenated oils are particularly harmful to the function of cell membranes. These 'unnatural' forms of fatty acids interfere with the body's ability to use essential fatty acids. For example, one study estimated that substituting polyunsaturated vegetable oil for margarine containing hydrogenated vegetable oil would reduce the likelihood of developing Type 2 diabetes by a whopping 40 percent.

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