What is hydrogenation?
hydrogenation is a chemical process in which hydrogen gas is a liquid oil in the presence of a catalyst, often reactive metal, such as platinum or nickel. The resulting reactions forces unsaturated fatty acids to accept other hydrogen atoms and at least partially saturated. From practical cooking, hydrogenation would transform unsaturated vegetable oil, a species often used for deep frying, into a partially solid form such as margarine. Fully hydrogenated vegetable oil would be as strong as lard animals, but most food manufacturers do not take the hydrogenation process as far away. The key to understanding hydrogenation, at least when it comes to foodstuffs, is the key to understanding hydrogenation, at least in terms of food industry, is generally cheaper than the use of saturated animal fats and partial hydrogenation gives processed food longer life. Saturated fatty acids are primarily liquid boiling oils because they do not contain all hydrogen atoms that could hold. In case ofPoly-unsaturated vegetable oils are some of the hydrogen atoms that contain, stuck together in double bonds and leave holes where hydrogen atoms would normally join.
It can help imagine a chain of fatty acids as a centipede that wears hydrogen shoes on each leg. In the case of unsaturated fats, the centipede lacks completely some hydrogen shoes completely and also has two tracks in the same hydrogen boogen. During hydrogenation, the incoming hydrogen atoms are connected to the available legs and also forces double hydrogen bonds to divide. If this process continues until all centipedes or molecular chains have hydrogen shoes, solid oil can be described as fully saturated.
saturated fats serve for many purposes in the world of food, but tending to Becorancide quickly when they interact with oxygen. Unsaturated fats work well as cooking oils but do not provide a large structure for ZPRacked food. The ideal oil for many processed foods is only partially hydrogenated. This means that the hydrogenation process is stopped at some point and creates a new form of fat, which is stronger than unsaturated oils, but not as solid as fully hydrogenated or saturated fats.
The most common example of partially hydrogenated oil would be butter replacement known as margarine. Margarine is strong enough to be used in many processed foods, and also has a longer durability than fully saturated fat. This stability and prolonged durability at room temperature is the reason why many food manufacturers prefer the use of partially hydrogenated oils in products designed for shelves of store.
The problem with partially hydrogenated fatty acids lies in the process of hydrogenation. Because the process was stopped by previously saturated hydrogen atoms was created a third form of fat. These fatty acid chains are neither saturated nor saturated but SPIt is in an unstable state of transition. Because these fatty acids are caught between two states of being, they are considered trans fats .
Trans fats may occur naturally, but the human body is not fully equipped to deal with their effects on a large scale. The trans -uku molecules are irregularly shaped for one thing and cannot be processed in the same way as unsaturated or saturated fats. Trans fats also have negative effects on healthy body cholesterol levels and increase the level of unhealthy LDL cholesterol.
The hydrogenation itself is not considered a particularly dangerous or unhealthy process, but may be expensive due to the need for reactive precious metals such as platinum. Unregistered reactive metals such as Nikln variable can also be used as a catalyst for hydrogenation. Hydrogenation is also used to create chemical compounds such as ammonia, which is the result of reacting hydrogen and nitrogen on the metal catalytic converter. The hydrogenation process is also used inOil industry to create more stable hydrocarbon fuels.