Question 1: Describe the process  of fat hydrogenation, and discuss its advantages and disadvantages:

Fat hydrogenation is performed by food manufacturers and the purpose behind this is to change the properties of fats for the purpose of product formation.  How is fat hydrogenated? Isn’t hydrogenation when all of the bonds on the fat between carbon are filled with hydrogen (no double bonds left). Explain this. Then, explain how or the process of making a fat go from unsaturated (with double bonds) to saturated (all hydrogens bonded.

Hydrogenation offers two advantages. First, it protects against oxidation (thereby prolonging shelf life) by making polyunsaturated fats more saturated. Second, it alters the texture of foods by making liquid vegetable oils more solid (as in margarine and shortening) Hydrogenated fats improve the texture of foods, making margarines spreadable and pie crusts flaky and pudding creamy. 

Question 2: List strategies for lowering fat intake with minimal impact on diet palatability.