Hydrogenation is the process of adding hydrogen to unsaturated fatty acids to reduce the number of double bond.
Points of unsaturation in fatty acid are weak spots that are vulnerable to attack by oxygen. When the unsaturated points on the oils of food are oxidized, the oils become rancid and the food tastes ‘off’.
The purpose of hydrogenation is twofold:
*To covert liquid oils to semisolid or plastic fats
*To increase the thermal and oxidative stability of the fat, and thus the shelf life
Hydrogenation raises the melting point of the fat, but in addition to this the fat is changed.
Hydrogenation of unsaturated fatty acid occurs when hydrogen has reacted with the oil under controlled conditions of temperature and pressure and in the presence of a nickel catalyst.
Hydrogenation is accomplished in a reactor where hydrogen gas is bubble though the oil at a suitable temperature and pressure in the present of catalyst.
The catalyst accelerates the ration but is not consumed in the reaction.
The resulting product is more saturated and more spreadable than the original oil.
It is also more resistant to damage from oxidation or breakdown from high cooking temperature.
Hydrogenated oil has a high smoking point, so it is suitable for the purpose such as frying.
Hydrogenated fats are used in some biscuits, cakes, pastries, margarines, vegetable shortening and other processing foods.
Process of hydrogenation
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Most Popular Articles
Gelatinization process is characterized by the gelatinization temperature, above which the gelatinization of the starch suspension starts du...
Principle of Food Preservation The basic principles of food preservation primary involves the process of inhibiting The growth and activity...
The process of forming crystals from solution is known as crystallization. It is a physical method of separation to obtain the solid in a pu...
Aseptic Packaging The first invention was likely a device for carrying food. Hunters and gatherers needed to lighten the burden of bringing ...
History of Aseptic Packaging Aseptic packaging is an area of food packaging in which a food product and a package are commercially sterilize...
Use of High Temperatures for Food Preservation Preservation of food by the use of heat finds very wide applications compared to other method...
Effect of processing on minerals When food is cooked, processed, or stored, minerals may combine with other food components and may beco...
Food Preservation by High Osmotic Pressure Bacteria reach osmotic equilibrium by two means: 1. In hypertonic environments the volume of ...