What is the purpose of hydrogenation?

Purpose of hydrogenation To convert a liquid oil into a solid fat. When solid fats of the right consistency are expensive or not available, hydrogenation, sometimes in combination with other processes such as interesterification or fractionation, may provide a way to produce the desired fat.

Why is hydrogenation used by the food industry?

Manufacturers favor hydrogenation as a way to prevent oxidation of oils and ensure longer shelf life. Partially hydrogenated vegetable oils are used in the fast food and processed food industries because they impart the desired texture and crispness to baked and fried foods.

What is the main purpose of a hydrogenation reaction?

Hydrogenation is important for two reasons in the fats and oils industry. It converts the liquid oils into semisolid or plastic fats for special applications, such as in shortenings and margarine, and it improves the oxidative stability of the oil (Dijkstra et al., 2008; Nawar, 1996).

What can hydrogenation be used to make?

Saturated vegetable fats are solid at room temperature, and have a higher melting point than unsaturated oils. This makes them suitable for making margarine or for commercial use in the making of cakes and pastry. In this way, unsaturated fats can be made into saturated fats – they are hardened. …

What are the effects of hydrogenation?

Partially hydrogenated fats change plasma lipid levels in negative ways. They calcify cells and cause inflammation of the arteries, which are known risk factors in heart disease. They are not metabolized the same way as the trans vaccenic acid in ruminant fat and are not harmless.

What is hydrogenation and its harmful effects?

Hydrogenation is a process in which a liquid unsaturated fat is turned into a solid fat by adding hydrogen. Partially hydrogenated oils can affect heart health because they increase “bad” (low-density lipoprotein, or LDL) cholesterol and lower “good” (high-density lipoprotein, or HDL) cholesterol.

What are the harmful effects of hydrogenation?

Hydrogenated vegetable oils’ trans fats have been shown to harm heart health. Studies reveal that trans fats can increase levels of LDL (bad) cholesterol while decreasing good HDL (good) cholesterol, both of which are risk factors for heart disease ( 12 ).

Why is hydrogenation used by the food industry quizlet?

What is hydrogenation used for in commercial food manufacturing? Hydrogenation is the artificial addition of hydrogen atoms to an unsaturated fat. It improves foods taste, texture and shelf life. Why are trans-fatty acids, which are common in fast food a concern to nutritionist?

What happens during hydrogenation?

Hydrogenation is a chemical process that adds hydrogen to the unsaturated bonds on the FA chains attached to the TAG backbone. In this way, an unsaturated fat can be turned into a saturated fat and increase its melting point (List and King, 2006).

What is the effect of hydrogenation?

How is hydrogenation used in the real world?

Hydrogenation is widely used in the industry. Hydrogenation is used to solidify, preserve or purify many products, raw materials, or ingredients. Ammonia, fuels (hydrocarbons), alcohols, pharmaceuticals, margarine, polyols, various polymers and chemicals (hydrogen chloride and hydrogen peroxide) are products treated using a hydrogenation process.

What is the definition of a hydrogenation reaction?

Hydrogenation Definition: Hydrogenation is a reduction reaction which results in an addition of hydrogen (usually as H2). If an organic compound is hydrogenated, it becomes more ‘saturated’. Hydrogenation has many applications, but most people are familiar with the reaction as the one used to make liquid oils into semi-solid and solid fats.

Which is an example of a hydrogenated product?

Hydrogenation is not thermodynamically favorable at ordinary temperatures, so a catalyst is needed. Usually this catalyst is a metal. Examples of hydrogenated products include margarine, mineral turpentine, and aniline. Hydrogenation Uses

What happens when an organic compound is hydrogenated?

Hydrogenation is a reduction reaction which results in an addition of hydrogen (usually as H2). If an organic compound is hydrogenated, it becomes more ‘saturated’. Hydrogenation has many applications, but most people are familiar with the reaction as the one used to make liquid oils into semi-solid and solid fats.