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18 Apr 2006

Hydrogenated fats
explain the difference for hydroganated fats and unhydrogenated fats
Answer 489 views

01 Jan 0001

Dear Ant
The chemical structure of fats and oils contains what are called double bonds. The more double bonds found in a molecule of fat, the more liquid such a fat would be, i.e. an oil. By using a process called hydrogenation, hydrogen atoms are added to these double bonds so that they become 'saturated'. This means that an unsaturated fat or oil becomes saturated and has fewer double bonds and is also more solid. For example, oils are hydrogenated to form margarine which is solid at room temperature compared to an oil which is liquid at room temperature.
Best regards
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