Why food manufacturers use vanaspati?
- To save money.
- Extend the shelf life of food products.
- Add texture to food products.
- To increase the stability of food products.
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What changes take place after Hydrogenation?
Hydrogenation converts liquid vegetable oils into solid or semi-solid fats. Changing the degree of saturation of the fat changes some important physical properties, such as the melting point, which is why liquid oils become semi-solid. Partial hydrogenation of oil/oils also produces trans fat, also known as Trans Fatty Acids (TFAs).
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