Hydrogens are added to mono or polyunsaturated fatty acids to reduce the number of double bonds - making it more saturated. They have hydrogens on opposite sides of the double bond. Being more saturated decreases oxidation and increases shelf life which means more $$. They are usually never fully saturated, just partially so it is not a "full saturated fatty acid" just part of it hence the name... partially hydrogenated fatty acids.
Fat is 9 calories per gram regardless of if it is mono/polyunsaturated, partially hydrogenated, or saturated fat.
Worse for your heart.
Hope this helps, it gets kinda geeky!
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