Question

it is not possible to convert an oil saturated fat by hydrogenation if the oil contain fatty acid give reason for this​

Answer 1

Answer:

Hydrogenation is an optional process that is used to adjust the consistency of the oil according to the physical properties (i.e., degree of hardening required by final products such as margarine and shortening).

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.

In this process, the unsaturated double bonds (see Chapter 2) in the fatty acids of the oil molecules react with hydrogen atoms in the presence of a catalyst. Nickel catalyst is used in commercial hydrogenation of edible oils. Other catalysts, such as platinum, palladium, copper, etc., have also been applied in hydrogenation applications. These are not used in commercial hydrogenation of edible oils.

Hydrogenation has been used for a long time to improve oxidative stability of vegetable oils for improved shelf life and to modify the solids content and melting characteristics of the oil to formulate shortening and margarine products with the desired physical properties. Other methods, such as chill fractionation and interesterification processes, were developed later for making shortening and margarine. These processes also allowed the oil technologists to modify the melting characteristics in the final shortening or margarine product made from certain types of vegetable oils, such as palm oil, palm kernel oil, etc., to meet the required physical properties.