One Disadvantage of Using Partial Hydrogenation in the Food Industry

question 79

Multiple Choice

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.

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