A common ingredient in many prepared foods is partially hydrogenated soybean oil

Question

A common ingredient in many prepared foods is partially hydrogenated soybean oil. "Partially hydrogenated" means that some (but not all) of the double bonds in the fatty acid tails have been converted to single bonds. In this process, some of the remaining cis double bonds are also converted to trans double bonds. (a) What would be the purpose of converting some of the double bonds in the fatty acid tails to Single bonds? (How would this affect the properties of the oil?) (b) How can you reduce the amount of trans fats in your diet?

Explanation / Answer

(a) The unsaturated fatty acids are widely converted to saturated fatty acids because the saturated fatty acids are less subjected to rancidification. In unsaturated ones, the presence of the double bonds would make the fatty acid unpleasant to smell and taste. Hence, they are hydrogenated.

Unsaturated fatty acids with double bonds have the tendency to undergo auto-oxidation reaction. As well they can undergo degradation by ozone. Hence, they are hydrogenated.

(b) Trans fats are unhealthy that increase the bad cholestrol in the body and the also increases the risk of heart diseases, diabetes and obesity.

Trans fat is found in many junk foods. So, they can be avoided to reduce the trans fat consumption.

Choose the diet that contains other alternative fats, polyunsaturated fats and monounsaturated fats. Use naturally occuring oils.

Related Questions

Navigate

• Browse (All)
• Browse A
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.