What process is used in the food industry to prevent foods with oils in them from spoiling? How does this change the consistency of the oils in these foods?
This is a Biology question.|||I think it's called hydrogenation?|||Coolman is correct. It is hydrogenation. Hydrogenation converts unsaturated fats to mono-saturated (often trans fats) and/or saturated fats. The greater the degree of UNsaturation, the quicker the spoilage.
Best wishes and good luck.
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