Question

1. hydrogenation and trans fats

a. what are the benefits of hydrogenating fats? why do we use so many hydrogenated fats in food?
1.
2.
3.
b. what is the downside to using hydrogenated fats?

Explanation:

For part a, the benefits of hydrogenating fats and reasons for their widespread use include:

1. Extending the shelf life of food by reducing rancidity, as saturated fats are more stable than unsaturated ones.
2. Changing the texture of fats to create a solid or semi-solid consistency, which is desirable for products like margarine, baked goods, and fried foods.
3. Lowering production costs compared to using more expensive saturated fats from animal sources, making processed foods more affordable to produce and sell.

For part b, the main downside is that partial hydrogenation creates trans fats, which raise levels of LDL ("bad" cholesterol) in the blood, lower HDL ("good" cholesterol), and increase the risk of heart disease, stroke, and other cardiovascular health issues.

Answer:

a.

1. Extends food shelf life (reduces rancidity)
2. Creates desirable solid/semi-solid texture
3. Reduces food production costs

b.
Partial hydrogenation produces trans fats, which raise LDL ("bad" cholesterol), lower HDL ("good" cholesterol), and increase the risk of cardiovascular diseases like heart attack and stroke.