Hydrogenation of vegetable oil
Vegetable oils contain a mix of saturated, monounsaturated, and polyunsaturated fatty acids. The mono- and polyunsaturated fatty acids have double bonds, all in the normal “cis” formation. These bonds can easily be broken down by oxygen. This produces compounds that make the oil rancid. Rancidity produces off-flavors in foods.
Hydrogenated vegetable oils chemical process
Hydrogenation of vegetable oil benefits a lot to shelf life, but hydrogenation also brings trans fatty acid, which is bad for human health. We should pay more attention to the content of hydrogenated vegetable oil.
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