Ask an expert
Question

18 Apr 2006

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

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
DietDoc
The information provided does not constitute a diagnosis of your condition. You should consult a medical practitioner or other appropriate health care professional for a physical examination, diagnosis and formal advice. Health24 and the expert accept no responsibility or liability for any damage or personal harm you may suffer resulting from making use of this content.
Voting Booth
Have you entered our Health of the Nation survey?
Please select an option Oops! Something went wrong, please try again later.
Results
Yes
32% - 9428 votes
No
68% - 19907 votes
Vote