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Answer :
During food preservation, unsaturated fats may be hydrogenated to prevent them from becoming rancid through oxidation, maintaining the food's nutritional quality.
According to the TedEd lesson "Are Food Preservatives Bad for You?", during food preservation, fats may undergo a process called hydrogenation, which is favored by food manufacturers. This process increases the saturation of unsaturated fats, transforming them into more stable forms which are less prone to oxidation, thus preventing them from becoming rancid. Oxygen molecules normally attack unsaturated fats at their points of unsaturation, causing oxidation. This results in rancid oils that give foods an unappetizing taste. The goal of food preservation is to maintain food's nutritional value and quality while preventing the growth of dangerous bacteria and the oxidation of fats.
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