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sattari [20]
4 years ago
9

Why do manufactures partially hydrogenate oils

Health
1 answer:
inn [45]4 years ago
5 0

Answer

A type of fat formed when liquid oils are made into solid fats (shortening and hard margarine). Partially-hydrogenated oils are made when hydrogen is added to vegetable oil (hydrogenation process) to increase shelf-life and flavor stability of foods.

Explanation:

To increase shelf life and obtain the cooking properties of solid shortenings, oils are partially hydrogenated. That eliminates most of the unstable fatty acids—those with three or two double bonds.

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