Comprehension-Level Multiple-Choice Items

Which statement about spreadable margarines made from polyunsaturated oils is true?

Question

Comprehension-Level Multiple-Choice Items​

Which statement about spreadable margarines made from polyunsaturated oils is true?​

BlackTom AI · Accepted Answer

Topic focus: spreadable margarines made from polyunsaturated oils and what happens during processing.
Option 1: 'If the label reads “0 g trans fat,” this guarantees the product is completely trans fat free.' This is a common misconception. Products can be labeled 0 g trans fat even if small amounts of trans fat are present, because regulations allow labeling if trans fat content is below a certain threshold per serving. So this statement is inaccurate as a guarantee.
Option 2: 'The oil remains a liquid at lower temperatures after the hydrogen is added.' Hydrogenation makes many fatty acids more saturated, which typically raises the melting point; thus the fat is more solid at lower temperatures. Therefore this claim is incorrect.
Option 3: 'The margarine becomes less saturated than the original oil.' Hydrogenation adds hydrogen to unsaturated fatty acids, increasing saturation. Consequently, the margarine is not less saturated; this statement contradicts the chemical process, making it false.
Option 4: 'Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it.' This describes hydrogenation, where hydrogen gas is added to carbon–carbon double bonds in unsaturated fats, converting them toward saturation. Some configurations may also form trans fats depending on the now-saturated geometry, but the core idea that hydrogen is added to the oil and accepts it by the fatty acids is accurate for hydrogenation.
Option 5: 'The oil is treated with preservative additives such as BHA and BHT during processing.' While antioxidants like BHA and BHT may be used in some foods, the defining processing step for spreadable margarines from polyunsaturated oils is hydrogenation, not a requirement to use specific preservatives. So this statement describes a different processing aspect and is not the defining truth about hydrogenated spreadable margarines.
In summary, the statements that misrepresent the chemistry (Options 1, 2, 3, and 5) are incorrect, whereas the statement describing the core hydrogenation process (Option 4) accurately reflects what happens when polyunsaturated oils are hydrogenated to create spreadable margarine.

Fal25_NUTR011_78664 Quiz - Lipids (ck)

Comprehension-Level Multiple-Choice Items Which statement about spreadable margarines made from polyunsaturated oils is true?

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