Question

Catalytic hydrogenation, used in the food industry, converts double bonds in the fatty acids of vegetable oil triacylglycerols to -CH2-CH2-. Identify statements that correctly describe characteristics of catalytically hydrogenated food oils. □ □ □ Partially hydrogenated oils may cause health risks due to the presence of trans fats. Hydrogenating oils reduces shelf-life but creates a good source of healthy fats. Catalytic hydrogenation reduces double bonds, increasing melting temperature. Catalytic hydrogenation oxidizes double bonds, decreasing melting temperature. Catalytic hydrogenation combats the oxidative cleavage that causes fats to become rancid

Answer 1

Concepts and reason

The concept of hydrogenation of fats is used in this problem.

Initially, the incorrect statements are identified from the given statements by using the concept of hydrogenation of fats. Lastly, the correct statements are identified from the given statements by using the concept of hydrogenation of fats.

Fundamentals

Hydrogenation of fats:

Hydrogenation of fats is the reaction in which unsaturated fats are converted into saturated fats. The unsaturated fats are in a cis configuration which converted into saturated fats which are in trans configuration.

“Hydrogenated oils reduce self-life but create a good source of healthy fats” - This statement is incorrect because the hydrogenation of oils leads to the formation of trans-fats which are more resistant to oxidation. Hence, the shelf life of the oils increases and prevents rancidity of oils.

“Catalytic hydrogenation oxidizes double bonds, decreasing melting temperature” - This statement is incorrect because hydrogenation of fats converts it to saturated fats called trans fat. The molecule in trans fats are more tightly packed than in unsaturated fats hence, it has a high melting point.

“Partially hydrogenated oil may cause health risks due to the presence of trans fats” - This statement is correct because hydrogenation of fats leads to the formation of trans fats, which are dangerous for health. Trans fats increase the level of low-density lipoprotein (LDL). The LDL is called bad cholesterol which reduces the level of high-density lipoprotein (good cholesterol).

“Catalytic hydrogenation reduces double bonds, increases melting temperature” - This statement is correct because the hydrogenation of unsaturated fats causes the formation of saturated fats or trans fat, in which molecules are closely packed and hence more energy is needed to break the carbon-carbon bond.

“Catalytic hydrogenation combats the oxidative cleavage that causes fats to become rancid” - This statement is correct because trans fats, which is form after hydrogenation of oils, are more resistant to oxidation and increases the shelf life of the oil.

Ans:

The correct statements from the given statements are “Partially hydrogenated oil may cause health risks due to the presence of trans fats”, “Catalytic hydrogenation reduces double bonds, increases melting temperature” and “Catalytic hydrogenation combats the oxidative cleavage that causes fats to become rancid”.