NANP Board Practice Exam

The process that converts unsaturated fats to saturated fats is hydrogenation. During hydrogenation, hydrogen gas is added to unsaturated fatty acids, which typically contain one or more double bonds between carbon atoms. This addition of hydrogen effectively "saturates" the carbon chain by converting these double bonds into single bonds, resulting in a more stable and solid fat.

This process is commonly used in the food industry to convert liquid vegetable oils into solid or semi-solid fats, such as margarine and shortening. As unsaturated fats have health benefits, hydrogenation can also lead to the formation of trans fats if not carefully controlled, which are associated with negative health effects.

The other processes listed do not perform this specific conversion. Dehydration refers to the removal of water, which does not directly impact the saturation of fats. Lipid peroxidation involves the oxidative degradation of lipids and is not related to the saturation status of fats. Oxidation generally pertains to the reaction of substances with oxygen, which again does not relate directly to the saturation level of fatty acids.