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Fat hydrogenation is the process of combining unsaturated fat with hydrogen in order to partially or completely convert it into saturated fat. Typically this hydrogenation is done with liquid vegetable oils resulting in solid or semi-solid fats .
The hydrogenation process was widely adopted by the food industry in the early 1900s; first for the production of margarine, a replacement for butter and shortening, [37] and eventually for various other fats used in snack food, packaged baked goods, and deep fried products. [17] Full hydrogenation of a fat or oil produces a fully saturated fat.
Fat hydrogenation. Trans fat; Fat interesterification; An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain.
The processing of fats by hydrogenation can convert some unsaturated fats into trans fat]]s. The presence of trans fats in various processed foods has received much attention. Margarine , a common product that can contain trans fats Cover of original Crisco cookbook, 1912.
Hydrogenation is a chemical reaction between molecular hydrogen (H 2) and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum. The process is commonly employed to reduce or saturate organic compounds. Hydrogenation typically constitutes the addition of pairs of hydrogen atoms to a molecule ...
Hydrogenation of unsaturated fatty acids is widely practiced. Typical conditions involve 2.0–3.0 MPa of H 2 pressure, 150 °C, and nickel supported on silica as a catalyst. This treatment affords saturated fatty acids. The extent of hydrogenation is indicated by the iodine number. Hydrogenated fatty acids are less prone toward rancidification.
Shortages in beef-fat supply, combined with advances by James F. Boyce and Paul Sabatier in the hydrogenation of plant materials, soon accelerated the use of Bradley's method, and between 1900 and 1920, commercial oleomargarine was produced from a combination of animal fats and hardened and unhardened vegetable oils. [19]
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.