what is hydrogenation of oils? write two advantages of it
Answers
Fat Hydrogenation
The vegetable oils used to make many foods such as cookies are made of a mixture of saturated and unsaturated fats. Unsaturated fat molecules normally have a cis configuration, which means that the groups of atoms at each end of the molecule's carbon-carbon double bond are situated on the same side of the molecule. The process of hydrogenation adds hydrogen atoms to the fat molecules, changing them to a trans configuration. This means that the groups of atoms at each end of the double bond are now on opposite sides.
Advantages
The unsaturated fat cis molecules accept oxygen atoms easily. When oxygen atoms join the fat molecules, the fat breaks down and the food becomes inedible. The trans molecules produced by fat hydrogenation don't accept oxygen readily and are much more resistant to oxygen-triggered breakdown. This substantially increases the shelf life of prepared foods. Foods with longer shelf lives save food companies money because they can be stored at room temperature for longer periods of time during shipping and warehouse storage. Consumers also prefer food that they can store in their cabinets and eat weeks or months later.
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⏬⏬ANSWER⏬⏬
Hydrogenation is a process in which a liquid unsaturated fat is turned into a solid fat by adding hydrogen. During this manufactured partially hydrogenated processing, a type of fat called trans fat is made.
ADVANTAGES OF IT :
food does not go rancid as quickly and maintains its physical properties at room temperature. Hydrogenated food such as shortening and peanut butter can last for years without going bad.