What are made when manufacturers add hydrogen to vegetable oil in a process called hydrogenation?

Answer 1

Trans fats (APEX)

Answer 2

Entry 1: I dont know a lot about hydrogenated vegetable oil , but i can tell you this: its a trans fat- and:

When u eat food with hydrogenated vegetable oil, the fats created cannot be metablized by ur body. Simply, the fat cell will hydrogenated vegetable oil in them can not be burnt off by exercise or dieting...... YOU WILL STAY FAT UNTIL THE CELL DIES IN A BOUT A YEAR. And get this- food packaging lies 2 u about "0 trans fat" PeOPLe: read the ingrediants, if it has hydrogenated vegetable oil then i has trans fats!!!!!

Entry 2: Vegetable Oils are usually liquids at room temperature. Hydrogenated Vegetable Oil is Vegetable Oil which has been hydrogenated to make it solid at room temperature. This can then been used to make spreads and margarines.

Hydrogenation Process:

Vegetable seeds are cleaned and bleached to remove all colour, taste, smells and impurities. The liquid vegetable oil is then heated to high temperatures and a catalyst (commonly nickel, but could be palladium, platinum or rhodium) is added. Hydrogen is bubbled through the liquid. The mixture is then filtered to remove the metal, leaving hydrogenated vegetable oil. Water, whey, salt, vitamins, colourings, flavourings and emulsifiers may then be added to produce hydrogenated margarine.

Entry 3: I learned in college chemistry texts that hydrogenated vegetable oils which are artificially hardened oils are manufactured by passing pure hydrogen gas into a natural [emphasis on natural/occurring in nature] vegetable oil that has been heated to 220 degrees centigrade/Celsius in the presence of a nickel catalyst. I don't know what pressure is used in this process-possibly atmospheric pressure of about one bar but probably the pressure is greater than atmospheric to make the process more efficient. Examples of vegetable oils [vegetation is certainly natural] would be: olive, palm kernal, coconut, colza [rapeseed], ground nuts, soya ... the list is almost endless.

The relevance of this is the presence of trans-fats in hydrogenated vegetable oils where trans-fats are known to be toxic and deleterious to physical and mental health and have been implicated as a cause strokes and Heart disease but are cheap to make and extend the shelf-life of cakes, biscuits, pies et c.

Answer 3

In hydrogenation, some double bonds are removed from the fatty acids that make up the oil. That is, unsaturated bonds, become saturated. This increases the melting point of the oil, so that it is a solid at room temperature.

Answer 4

People take some cheap oil, stick an aluminum rod in there, shoot ions into it (to make it fat), and bleach it. =( Yuck! Enjoy!

Answer 5

trans fats

Answer 6

trans fats