Final answer:
The manufacturing of vegetable shortening is achieved through partial hydrogenation, where cis-double bonds are converted to trans-double bonds, resulting in the formation of trans fats. This process extends shelf-life, improves texture, and creates a semisolid product. However, trans fats can lead to an increase in LDL cholesterol, posing health risks. Correct option is b)
Step-by-step explanation:
The process used to manufacture vegetable shortening through the conversion of several cis-double bonds to trans-double bonds is known as partial hydrogenation. This modification improves the texture and shelf-life of the product, making it a semisolid similar to butter. The presence of trans fatty acids, which are by-products of hydrogenation, has been associated with health concerns such as an increase in bad cholesterol, specifically, low-density lipoprotein (LDL) levels.
During the hydrogenation process, hydrogen gas is bubbled through vegetable oils, which leads to the conversion of double bonds from the cis to the trans configuration, resulting in the formation of trans fats. These fats are semi-solid at room temperature and more resistant to spoilage, offering a desirable consistency for various food products. The industrial hydrogenation process typically uses catalysts such as nickel (Ni), platinum (Pt), or palladium (Pd) to facilitate the reaction.