Catalytic hydrogenation causes the oil to become saturated. So hydrogenated vegetable oil has fewer trans fatty acids and thereby less kinks. The greater the unsaturation (double bonds) the higher is the "kinks" in the fatty acid chains. Hydrogenated vegetable oil have higher melting point causing them to be solids at room temperature such as margarine. In the absence of double bonds (hydrogenated) the fatty acids pack tightly in a crystal lattice. Hydrogenated vegetable oil is likely to clog arteries.
The label on a container of margarine lists "hydrogenated vegetable oil" as the major ingredient. What is the result of adding hydrogens to vegetable oil?
-The hydrogenated vegetable oil has a lower melting point.
-The hydrogenated vegetable oil stays solid at room temperature.
-The hydrogenated vegetable oil has more "kinks" in the fatty acid chains.
-The hydrogenated vegetable oil has fewer trans fatty acids.
-The hydrogenated vegetable oil is less likely to clog arteries.
Oils such as vegetable, olive, sunflower are liquids at room temperature. In the food industry, hydrogen is added to oils in a process called hydrogenation to make them more solid, or 'spreadable'.
Hydrogenated vegetable oils (HVOs) in margarine (Margarine is a spread used for flavoring, baking, and cooking that was first made in France in 1869) used due to benefits like longer shelf-life. But it have bad effects on health because they are main sources of trans fatty acids (TFAs), which are of interest due to their effects on type 2 diabetes mellitus (T2DM).
Vegetable oils, are oils extracted from seeds, or less often, from other parts of fruits. Vegetable oilsare mixtures of triglycerides.
By adding hydrogens to vegetable oil it changes into a solid form called vanaspati ghee in the presence of nickel called catalyst through the process of hydrogenation.
Grade: 9
Subject: Chemistry
Chapter: ingredient
Keywords: container of margarine, hydrogenated vegetable oil, the fatty acid chains, ingredient, clog arterie
