explain hydrogeneration of vegetable oils
Answers
Answer:
Hydrogenated vegetable oil is made from edible oils extracted from plants, such as olives, sunflowers, and soybeans.
Because these oils are typically liquid at room temperature, many companies use hydrogenation to get a more solid and spreadable consistency. During this process, hydrogen molecules are added to alter the texture, stability, and shelf life of the final product
Hydrogenated vegetable oils are also used in many baked goods to improve taste and texture
Additionally, these oils are more stable and resistant to oxidation, which is the breakdown of fats when exposed to heat. Thus, they’re easy to use in baked or fried foods, as they’re less likely to become rancid than other fats
Yet, hydrogenation also creates trans fats, a type of unsaturated fat that can harm your health
Answer:
Explanation:
Hydrogenation of vegetable oil has been practiced for over a century. The process was originally introduced to convert some of the unsaturated fatty acids in vegetable oils, as well as marine or animal fats to make them more stable to oxidation. ... Nickel catalyst is used in commercial hydrogenation of edible oils.