One disadvantage of using partial hydrogenation in the food industry is that
A) the shelf life of the oils is not as long.
B) trans fats are formed during the process.
C) the oils tend to become rancid and have foul odors.
D) the oils cost more than animal fats.

Question

Quizplus · Accepted Answer

Partial hydrogenation of oils results in the formation of trans fats, which are harmful to health and can increase the risk of heart disease. This is a major disadvantage of using this process in the food industry.

One Disadvantage of Using Partial Hydrogenation in the Food Industry