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Partially hydrogenated fat such as Crisco and Spry, sold in England, began to replace butter and lard in baking bread, pies, cookies, and cakes in 1920. [17] Production of partially hydrogenated fats increased steadily in the 20th century as processed vegetable fats replaced animal fats in the U.S. and other Western countries.
The separately marketed trans fat free version introduced in 2004 was discontinued. On 22 May 2004, Unilever , the corporate descendant of Joseph Crosfield & Sons (the original producer of Wilhelm Normann 's hydrogenation hardened oils) announced that they had eliminated trans fats from all their margarine products in Canada, including their ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 28 February 2025. Esters of fatty acid or triglycerides This article is about the type of nutrient in food. For fat in animals, see Adipose tissue. For chemistry of fats, see triglyceride. For other uses, see Fat (disambiguation). Idealized representation of a molecule of a typical triglyceride, the main ...
A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone, and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.
Fat hydrogenation, combining vegetable oil with hydrogen to make it more saturated; Edible oil refining, process to refin a raw oil to produce an edible oil, which differ from Olive oil production. Biodiesel production by transesterification; Production of hydrotreated vegetable oil, a biofuel
The fatty acid or fatty esters are susceptible to hydrogenation converts unsaturated fatty acids into saturated fatty acids. [1] The acids or esters can also be reduced to the fatty alcohols. For some applications, fatty acids are converted to fatty nitriles. Hydrogenated of these nitriles gives fatty amines, which have a variety of ...
In cellular metabolism, unsaturated fat molecules contain less energy (i.e., fewer calories) than an equivalent amount of saturated fat. The greater the degree of unsaturation in a fatty acid (i.e., the more double bonds in the fatty acid) the more susceptible it becomes to lipid peroxidation ( rancidity ).
The production of hydrotreated vegetable oils is based on introducing hydrogen molecules into the raw fat or oil molecule. This process is associated with the reduction of the carbon compound. When hydrogen is used to react with triglycerides, different types of reactions can occur, and different resultant products are combined. [1]