Hydrogenated Oils
Hydrogenated fats are liquid oils that have been processed through a
chemical hardening method to achieve increased hardness at room temperature.
Partial hydrogenation does not make them fully solid. Full hydrogenation
converts a liquid oil into a solid fat at room temperature.
Hydrogenated fats are
oils that have been
processed through a
chemical hardening
method to achieve
increased plasticity
(stiffness) of the
liquid oils at room
temperature. Partial
hydrogenation
hardens oils but does
not make them fully
solid. Full
hydrogenation
requires complete
conversion of a
liquid oil into a
solid fat at room
temperature.
Triglyceride
All fats are made up of triglycerides. A
triglyceride is a chemical unit composed of
the combination of one unit of
glyceride with three units of fatty acids.
A typical fat or oil will be a physical
mixture of many different types of
triglycerides.
Hydrogenated Fats and Oils
Hydrogenated fats are oils that have been
processed through a chemical hardening
method to achieve increased plasticity
(stiffness) of the liquid oils at room
temperature. Partial hydrogenation (brush
hydrogenation) hardens oils but does not
make them fully solid. Full hydrogenation
requires complete conversion of a liquid
oil into a solid fat at room temperature
(72ø F). A fully hydrogenated oil has
natural saturated fats left intact and all
the remaining mono- and polyunsaturated
fatty acids become converted from their
fluid configuration to a full trans fat
rigid configuration.
Hydrogenation Process
The hydrogenation process employs
1. High heat
2. A metal catalyst such as nickel, zinc,
copper, or other reactive metals
3. Hydrogen gas.
The metals are used to react with the
hydrogen gas which is bubbled up through
the mixture. The metals catalyze the
hydrogen and carbon atoms and converts the
fatty acids by flipping one of the attached
hydrogen molecules and rotating it half the
diameter of the carbon chain.
This effectively creates a new molecular
shape resulting in a stiffer or more rigid
material, hence the change from a liquid to
a semi-solid or solid substance. This new
shape stiffens with the hydrogenation
process making the oil behave more like a
saturated fat (such as coconut fat which is
92% saturation and solid at room
temperature).
Trans fats are the result of this reaction.
Partial hydrogenation, or "brush
hydrogenation" is a minimal conversion step
which only offers a small degree of
reaction by hydrogenation. Brush
hydrogenation increases stability for
volatile fatty acids like the omega 3
(alpha-linolenic) and omega 6 (linoleic)
polyunsaturated oils. Most commercial salad
dressing oils, such as soybean oil, have
been brush hydrogenated.
Hydrogenation raises the melting point of
the fat and retards rancidity. But as
recent health studies have found other
problems can ensue when consuming large
amounts of trans fats from hydrogenated
products.
Trans Fatty Acid
Trans fatty acids are synthetic saturated
fats. They are generally man-made, however
they can form naturally in cow's milk with
up to 14% butter fat, and can also occur in
vegetable fats (through hydrogenation). The
hydrogen molecules attached at the center
of the fatty acid carbon chain flips 180
degrees, which straightens the natural
curve or kink in the typical cis-configured
fat.
When converted, the cis-shape chemically
alters to a trans configuration and hence
is called a trans fat. Most margarine and
vegetable shortening have been trans fat
converted through full or partial
hydrogenation process. Trans fats interfere
with metabolic absorption efficiencies and
tend to congregate at adipose tissue sites.
They are difficult to excrete from the body
and are a low quality energy source.
The above was excerpted and reprinted with permission from Spectrum
Naturals, Inc. 1-707-778-8900
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