Which of the following is a potential benefit of hydrogenation?

Hydrogenation is a chemical process that converts unsaturated fats into saturated fats by adding hydrogen atoms. One of the main benefits of hydrogenation is that it increases the shelf life of products. This is because saturated fats are more stable than unsaturated fats, which can oxidize and go rancid more quickly. By hydrogenating oils, manufacturers can produce fats that resist spoiling and maintain their quality over longer periods, making them advantageous for food preservation and storage.

While improved taste quality may sometimes be a result of hydrogenation, the primary goal is typically related to stability and shelf life. Lower cholesterol levels and higher nutritional value are not direct benefits of hydrogenation; in fact, hydrogenated products can often contain trans fats, which have been shown to negatively impact cholesterol levels and overall health. Therefore, the main advantage recognized in the context of hydrogenation is indeed the increased shelf life of products that are treated with this process.