Hydrogenated palm oil, why?

Date: October 20, 2014/ Company news/ Chat online Leave a message

Hydrogenated palm oil, why?
Hydrogenation makes palm oil more stable and solid at room temperature. This improves the baking characteristics of the liquid oil as well as the taste and texture of the end product. Partially hydrogenated palm oil provided a good alternative when it came to taste, texture, and stability.
Hydrogenated palm oil, how?
Hydrogenated palm oil is made by forcing hydrogen gas into palm oil at high pressure. Both animal and vegetable fats can be and are hydrogenated. In general, the more solid the oil is, the more hydrogenated it is. Two common examples of hydrogenated oil are Crisco and margarine.

Hydrogenation theory

Hydrogenated palm oil, product?
Food products that contain hydrogenated palm oil include vegetable shortenings, harder stick margarines, crackers, candies, cookies, snack foods, fried foods, doughnuts, pastries, baking mixes and icings, and store-bought baked goods.

Hydrogenated palm oil products

Hydrogenated palm oil, disadvantages?
Trans fatty acids is created through hydrogenation, which adds hydrogen molecules to highly unsaturated oil. Trans fatty acids work to increase LDL, or "bad" cholesterol, and they also decrease HDL cholesterol, which is "good" cholesterol. This means that the fats in hydrogenated palm oil are far more damaging than even saturated fats, which medical professionals have already determined to be harmful.

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