The FDA has just made a ruling that Trans Fats need to be eliminated from packaged foods. Trans fats have been used by food processors for bakery and dessert products as well as fried foods because of their taste and cooking properties. Eliminating Trans Fats is posing a significant problem for food processors. To comply with the new regulation, industry is opting to use tropical oils such as Palm Oils. Please comment on the economic, social, and environmental impact of the increased use of tropical oils.
Added by Benjamin G.
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Economic Impact: The increased use of tropical oils like palm oil will lead to a higher demand for these products. This can result in higher prices for these oils, which can affect the cost of production for food processors. Additionally, countries that produce Show more…
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Why have trans fats been banned from some restaurants? How are they created? a. Trans fat is produced by the hydrogenation of oil that makes it more saturated and isomerized. It increases LDL amounts. b. The dehydrogenation of oil forms the trans fat, which contains single bonds in its structure. This increases HDL in the body and has been banned. c. Trans fat is produced by dehydrogenation of oils, which makes it unsaturated. It increases LDL in body. d. The hydrogenation of oil makes the trans fat, which contains double bonds in its structure. It decreases HDL in the body.
Christina S.
Trans fats, or partially hydrogenated cooking oils, result from efforts of food manufacturers to increase the shelf life of many different forms of cooking oils. The free-flowing oils are treated with hydrogen, a catalyst, and high heat to change the structure of the oil, raising the melting point. The now solid oil is much more stable toward spoilage. A serious drawback to this process has been the realization that the trans form of the fat poses serious health risks when compared with the naturally occurring cis forms of the oils. The part of the hydrogenation process that results in the formation of trans fats can be summarized as follows: $$\text {cis fat }(a q)+\mathbf{H}_{2}(a q) \rightleftharpoons \text { trans fat }(a q)$$ A typical value of $K$ for this type of reaction is about $5.0 .$ If we start with 0.10 mol/L each of cis fat and $\mathrm{H}_{2},$ calculate the equilibrium concentrations.
Sri K.
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