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THE STORY ON FATS PART 2
Last month, I talked about saturated and unsaturated fats. Polyunsaturated fats are fragile. They must be handled carefully, or they break down, oxidize, or become rancid. This break down happens when these oils are exposed to light, air, and heat. To make polyunsaturated fats more stable, the food industry uses a hydrogenation process. Hydrogen atoms are forced into an unsaturated (liquid) fat to make it appear more saturated (solid).