What is formed when liquid vegetable oil undergoes hydrogenation?

When liquid vegetable oil undergoes hydrogenation, the process involves adding hydrogen atoms to the oil, which can change its chemical structure. This process typically results in the formation of trans fats. Trans fats are created when some of the unsaturated fatty acids in the oil are transformed into trans isomers during hydrogenation. These trans isomers have different physical properties compared to their natural cis counterparts, resulting in a more solid fat at room temperature.

Trans fats are often used in the food industry to improve the texture, stability, and shelf life of products. However, they are associated with various health risks, including increasing LDL cholesterol and decreasing HDL cholesterol levels, which contributes to cardiovascular diseases.

Other types of fats, such as saturated, monounsaturated, and polyunsaturated fats, do not result specifically from this hydrogenation process. Saturated fats are typically solid at room temperature and don't form from unsaturated oils unless hydrogenation occurs. Monounsaturated and polyunsaturated fats remain in their liquid forms unless altered through hydrogenation or other processes. Therefore, the correct identification of the product formed through hydrogenation is trans fat, clearly underlining its unique health implications.