What is hydrogenation and why is it used by the food industry?
Hydrogenation is the process by which hydrogen is added directly to points of unsaturation in the fatty acids. Hydrogenation of fats has developed as a result of the need to (1) convert liquid oils to the semi-solid form for greater utility in certain food uses and (2) increase the oxidative and thermal stability of the fat or oil. Hydrogenation is an extremely important process as far as our food supply is concerned, because this processing imparts the desired stability and other properties to many edible oil products. The level of unsaturated fatty acids present in some oils such as soybean oil is reduced in order for the oils to have functional properties in many food applications. Hydrogenation is the only practical way to impart these properties. In the process of hydrogenation, hydrogen gas is reacted with oil at elevated temperature and pressure in the presence of a catalyst. The catalyst most widely used is nickel supported on an inert carrier, which is removed from the fat aft
