Question

question 19
why would industry want to hydrogenate vegetable oils?
a to stabilize food at room temperature
b to prolong the shelf life of foods
c to make snack foods taste better
d to reduce the ldl content of food
question 20

Explanation:

Hydrogenation converts unsaturated vegetable oils (liquid at room temp) to saturated/partially saturated fats (solid/semisolid). This reduces oxidation (rancidity), extending food shelf life. Option A is vague; C is not a primary industrial goal; D is incorrect as hydrogenation often increases LDL.

Answer:

B. to prolong the shelf life of foods