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It changes a liquid oil, naturally high in unsaturated fat, to a more solid, more saturated form. The greater the hydrogenation, the more saturated the weight loss surgery fat becomes. Many commercial products contain hydrogenated or partially hydrogenated vegetable oils. weight loss surgery Why is hydrogenation done? Food manufacturers use hydrogenation to help control the shape, texture and shelf-life of foods. The hydrogenation process that creates margarine allows an oil to be partially hardened and molded into tub or stick form. Fat for shortening can be hydrogenated to give it a creamy consistency. Hydrogenation also helps oils stay fresh longer by weight loss surgery increasing the time before they become rancid. In most oils and margarines, the hydrogenation process is controlled so products are stable and fresh on the shelf. If it’s well controlled, the finished products may contain large amounts of unsaturated fats and fairly small amounts of saturated fats.
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