Hydrogenation of Edible Oils
نویسنده
چکیده
and selective hydrogenation of liquid oils is practiced to change the physical proper~ies for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated ' vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is 169 g per person per day (Table 2). Of this total, 72 g (42.6%) is visible fat, of which about 39.6% (28.5 g) is estimated to be hydrogenated vegetable oils, mainly hydrogenated soybean oil. Non-visible fat contains about 11.8% (11.4 g) hydrogenated vegetable oils. Combined, these products constitute the second most important source of fat calories and dietary fat. Thus, the hydrogenation process is a technology having significant nutritional impact.
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