What is hydrogenation of vegetable oil what it is necessary?
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Answered by
5
⭕️Hydrogenation is a process in which hydrogen is added to unsaturated compounds in the presence of Nickel as catalyst at 473 K inorder to make the compound saturated!!!!!!!
⭕️It means to reduce or remove double bonds bonds present in the oil.
⭕️Hydrogenation of vegetable oils produces vegetable oils which have higher melting point.
⭕️Here ;
»R= hydrogen atom or an alkyl group
»Catalysts used are generally platinum, palladium, etc
⭕️R2 C=CR2 + H → R2 CH-CHR2
⭕️It means to reduce or remove double bonds bonds present in the oil.
⭕️Hydrogenation of vegetable oils produces vegetable oils which have higher melting point.
⭕️Here ;
»R= hydrogen atom or an alkyl group
»Catalysts used are generally platinum, palladium, etc
⭕️R2 C=CR2 + H → R2 CH-CHR2
Answered by
1
Hydrogenation is the process of adding hydrogen to an edible vegetable oil using a catalyst to produce a fat with semi-solid consistency.
=>For the hydrogenation process the catalyst that is most often used is powered nickel compound.
=>To carry out hydrogenation the oil is “sparged” at a high temperature and pressure with hydrogen in the presence of a catalyst. This means that hydrogen atoms are added to the double bonds in vegetable oils.
=>As each double-bond is broken, the two hydrogen atoms each form single bonds with the two carbon atoms.
=>This elimination of double bonds by adding hydrogen atoms is called saturation.
=>Depending on the degree of saturation the oil is partially or fully hydrogenated.
- If the degree of saturation increases, the oil moves towards becoming fully hydrogenated.
=>In this way unsaturated vegetable fats and oils can be transformed through partial or complete hydrogenation into fats and oils of higher melting point and thickness.
=>Oil that is completely hydrogenated becomes solid at room temperature.
=>Hydrogenated Oils remain liquid at room temperature but they contain more saturated fatty acids than were present in the original oil before hydrogenation but the trans fatty content is lower than fully hydrogenated oils.
=>Oil is hydrogenated to increase its resistance to rancidity (oxidation) or to change its physical appearance.
- Since hydrogenated fats are not rancid they tend to have a longer shelf life.
-This is why hydrogenated fats are used in food products like snacks, crackers and biscuits as they provide a longer shelf life.
=> Trans fatty acids are considered a health hazard as they can raise LDL (bad) cholesterol level and if the intake is high they can also lower HDL (good cholesterol) levels.
=>Additives like colouring, flavouring or other additives harmful to health are not permitted to be added to these oils and nothing that will make it taste or resemble ghee can be added to hydrogenated oils.
=>For the hydrogenation process the catalyst that is most often used is powered nickel compound.
=>To carry out hydrogenation the oil is “sparged” at a high temperature and pressure with hydrogen in the presence of a catalyst. This means that hydrogen atoms are added to the double bonds in vegetable oils.
=>As each double-bond is broken, the two hydrogen atoms each form single bonds with the two carbon atoms.
=>This elimination of double bonds by adding hydrogen atoms is called saturation.
=>Depending on the degree of saturation the oil is partially or fully hydrogenated.
- If the degree of saturation increases, the oil moves towards becoming fully hydrogenated.
=>In this way unsaturated vegetable fats and oils can be transformed through partial or complete hydrogenation into fats and oils of higher melting point and thickness.
=>Oil that is completely hydrogenated becomes solid at room temperature.
=>Hydrogenated Oils remain liquid at room temperature but they contain more saturated fatty acids than were present in the original oil before hydrogenation but the trans fatty content is lower than fully hydrogenated oils.
=>Oil is hydrogenated to increase its resistance to rancidity (oxidation) or to change its physical appearance.
- Since hydrogenated fats are not rancid they tend to have a longer shelf life.
-This is why hydrogenated fats are used in food products like snacks, crackers and biscuits as they provide a longer shelf life.
=> Trans fatty acids are considered a health hazard as they can raise LDL (bad) cholesterol level and if the intake is high they can also lower HDL (good cholesterol) levels.
=>Additives like colouring, flavouring or other additives harmful to health are not permitted to be added to these oils and nothing that will make it taste or resemble ghee can be added to hydrogenated oils.
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