Chapter 20, Problem 44QAP

Interpretation Introduction

Interpretation:

Solid shortening is a process where oils such as vegetable oils are converted to solid fats.

Concept Introduction:

Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).