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How does hydrogenation help foods last longer on store shelves?

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Trans fat Commercially manufactured foods, including cookies, doughnuts, and muffins, often contain trans fats.

Hydrogenation helps food products last longer on store shelves by increasing their stability and resistance to rancidity caused by oxidation.12

Naturally occurring unsaturated fats are susceptible to oxidation when exposed to air, which leads to spoilage and a short shelf life. During the industrial process of hydrogenation, hydrogen molecules are added to the points of unsaturation (double bonds) in the fatty acid chains. This chemical modification makes the fats more saturated, which are inherently more stable than unsaturated fats.123

By converting liquid oils into more solid or semisolid forms, this process not only improves the texture and spreadability of products like margarine and shortening but also significantly extends their shelf life and commercial value.412