Question

Artificial fats are (1) Saturated vegetable oil converted into unsaturated oils (2) Unsaturated vegetable oil converted into saturated oils (3) Hydrated vegetable oil (4) Dehydrated vegetable oil

Short answer

(2) Unsaturated vegetable oil converted into saturated oils

Step-by-step solution

Understand the Question

The question is asking for the correct definition of artificial fats among the given options.

Analyze Each Option

Review each option to determine if it aligns with the definition of artificial fats.

Step 2.1: Option 1

Saturated vegetable oil converted into unsaturated oils: Unsaturated oils are not typically considered artificial fats.

Step 2.2: Option 2

Unsaturated vegetable oil converted into saturated oils: This process is known as hydrogenation and creates trans fats, which are a type of artificial fat.

Step 2.3: Option 3

Hydrated vegetable oil: This term does not align with the concept of artificial fats.

Step 2.4: Option 4

Dehydrated vegetable oil: Dehydrated oils are not the same as artificial fats.

Select the Correct Option

Based on the analysis, Option 2 – ‘Unsaturated vegetable oil converted into saturated oils’ best fits the definition of artificial fats.

Key concepts

Hydrogenation

Hydrogenation is a chemical process where liquid unsaturated fats are converted into solid saturated fats. This involves adding hydrogen atoms to the fat molecules, effectively saturating them. The main goal of hydrogenation is to increase the shelf life and stability of fats used in food products. This process also changes the texture of the fats, making them more solid at room temperature. While hydrogenation improves the longevity of food products, it also creates trans fats, which have been linked to negative health effects such as heart disease.

Saturated Oils

Saturated oils are typically solid at room temperature and are found in animal fats, dairy products, and some tropical oils like coconut and palm oil. These fats are called 'saturated' because their chemical structure has no double bonds; all carbon atoms are fully saturated with hydrogen atoms. While some saturated fats are necessary for bodily functions, excessive consumption can lead to health issues such as elevated cholesterol levels and cardiovascular diseases. Therefore, it is essential to balance the intake of saturated fats with healthier unsaturated fats.

Unsaturated Oils

Unsaturated oils are liquid at room temperature and are found in plants, nuts, seeds, and fish. These oils contain one or more double bonds in their chemical structure, which makes them less tightly packed and more fluid. Unsaturated fats are further categorized into monounsaturated and polyunsaturated fats.

• Monounsaturated fats have one double bond in their structure. Examples include olive oil and avocado oil.
• Polyunsaturated fats have multiple double bonds. Examples include sunflower oil and fish oil.

Unsaturated fats are considered healthier than saturated fats and can help reduce the risk of heart disease by lowering bad cholesterol levels (LDL) and increasing good cholesterol levels (HDL).

Trans Fats

Trans fats are a type of artificial fat created through the hydrogenation process. During hydrogenation, some of the double bonds in unsaturated fats are partially broken, resulting in the formation of trans fats. These fats have an unusual chemical structure that makes them more stable, but also more harmful to health.
They are commonly found in processed foods like margarine, fried foods, and baked goods. Trans fats have been linked to several health issues, including:

• Increased risk of heart disease
• Higher levels of bad cholesterol (LDL)
• Lower levels of good cholesterol (HDL)
• Increased inflammation and potential risk of diabetes

Due to these adverse effects, many health organizations recommend minimizing or eliminating trans fats from the diet.