Question

What are the advantages and disadvantages of partially hydrogenated oils?

Answer 1

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 aand eat weeks or months later

disadvantages-Unfortunately, the human body cannot use trans fats the same way it uses natural unsaturated fats. While a small amount of unsaturated fat is good for you, no amount of trans fat is healthy.

Trans fat raises the levels of low-density lipoprotein, or LDL, cholesterol in your blood. LDL is the "bad" cholesterol that clogs your arteries. If you eat a lot of trans fats, they can also lower the levels of high-density lipoproteins, or HDL, cholesterol in your blood. HDL is the "good" cholesterol that helps prevent LDL from sticking to the walls of your arteries. So, in addition to being a high-calorie ingredient, trans fat also poses a heart disease risk.

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