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The desirable (left) and undesirable pathways for partial hydrogenation of an unsaturated fat. Elaidic acid is a trans fat with negative health effects. Full hydrogenation results in the conversion of all of the unsaturated fats into saturated fats by transforming all of the double bonds in the fat into single bonds.
The production of hydrotreated vegetable oils is based on introducing hydrogen molecules into the raw fat or oil molecule. This process is associated with the reduction of the carbon compound. When hydrogen is used to react with triglycerides, different types of reactions can occur, and different resultant products are combined. [1]
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In cellular metabolism, unsaturated fat molecules contain less energy (i.e., fewer calories) than an equivalent amount of saturated fat. The greater the degree of unsaturation in a fatty acid (i.e., the more double bonds in the fatty acid) the more susceptible it becomes to lipid peroxidation ( rancidity ).
During partial hydrogenation, unsaturated fatty acids can be isomerized from cis to trans configuration. [17] More forcing hydrogenation, i.e. using higher pressures of H 2 and higher temperatures, converts fatty acids into fatty alcohols.
The processing of fats by hydrogenation can convert some unsaturated fats into trans fat]]s. The presence of trans fats in various processed foods has received much attention. Margarine , a common product that can contain trans fats Cover of original Crisco cookbook, 1912.
Based on current U.S. labeling requirements (see below), the manufacturer could claim the product was free of trans fat. [41] The level of trans fat may also be altered by modification of the temperature and the length of time during hydrogenation. The trans fat levels can be quantified using various forms of chromatography. [15]
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