In the production of margarine, hydrogenation is the process used to control the consistency of the product.æ When oil is hydrogenated it becomes solid or partially solid.
high in polyunsaturated fats
Hydrogenation
Oil can be used instead. It does however yield different results. Shortening will yield a firmer crust in baked goods, while oil will yield a soft crust.
William John Rave has written: 'The effect of pressure and temperature upon the hydrogenation of California sardine oil' -- subject(s): Fish oils, Hydrogenation, Sardines
Hydrogenation
Trans Fats
Trans Fats
Trans fats
Juliana Arifin has written: 'Hydrogenation of canola oil using palladium/alumina catalyst'
Margarine is produced by the hydrogenation of vegetable oils.
hydrogenation of 2-methylpropanal gives