Fat hydrogenation

Fat Hydrogenation is a chemical process used to convert liquid fats into solid fats. It is commonly used in the food industry to increase the shelf life and flavor stability of foods.

Process

The process of fat hydrogenation involves the addition of hydrogen to fat under high pressure and temperature in the presence of a catalyst, usually a metal such as nickel, palladium, or platinum. The hydrogen molecules break the double bonds of the unsaturated fats, converting them into saturated fats.

Types

There are two types of fat hydrogenation: complete and partial. In complete hydrogenation, all double bonds in the fat molecules are broken, resulting in a fully saturated fat. In partial hydrogenation, only some of the double bonds are broken, resulting in a mixture of saturated and unsaturated fats.

Health Effects

Fat hydrogenation has been linked to various health issues. The process can produce trans fats, which have been associated with an increased risk of heart disease, stroke, and diabetes. In response to these health concerns, many food manufacturers have reduced or eliminated the use of hydrogenated fats in their products.

Regulation

Many countries have introduced regulations to limit the use of hydrogenated fats in food products. In 2015, the U.S. Food and Drug Administration (FDA) determined that partially hydrogenated oils are not "generally recognized as safe" for use in human food.

See Also

• Trans fat
• Saturated fat
• Unsaturated fat
• Food industry
• Food preservation

This article is a stub related to chemistry. You can help WikiMD by expanding it!

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• 
  Avoiding Trans Fat
• 
  Fat Hydrogenation Process
• Wilhelm Normann
  Wilhelm Normann
• 
  Crisco Cookbook 1912