Nutrition and Diet Therapy Practice Test 2025 – Comprehensive Exam Prep

When oils undergo hydrogenation, they are treated with hydrogen gas under specific conditions, often in the presence of a catalyst. This process alters the fatty acid structure of the oils, converting unsaturated fats into saturated fats. As a result of hydrogenation, the oils become more solid at room temperature, which enhances their stability and prolongs shelf life. This increased solidity is particularly advantageous in food processing, as it improves the texture of products like margarine and shortening compared to their liquid oil counterparts.

The transformation also leads to a reduction in the tendency for the oils to become rancid, which occurs when unsaturated fats react with oxygen over time. Therefore, hydrogenation increases the shelf-stability of the oils, making them a more appealing ingredient for manufacturers looking for long-lasting cooking and baking oils.

In regard to the other options, hydrogenated oils do not become more liquid and volatile; instead, they solidify. Additionally, while there may be some changes to the nutritional value, they do not lose all nutritional value entirely. Lastly, the flavor of hydrogenated oils can change as a result of processing, rather than retaining their original flavor completely. This makes the answer about becoming more solid and shelf-stable the most accurate reflection of the hydrogenation process.