Chapter 5, Problem 17SC

Summary Introduction

To analyze:

Trans-fatty acids arise when unsaturated fats are

a) Used for deep frying

b) Hydrogenated

c) Baked

d) Used as preservatives

Introduction:

Trans-fats are fatty acids that have trans chemical structure. They have some altered properties when compared to the saturated fats i.e. they are more solid at room temperature and have longer shelf life.