Hydrogenation
Process Description
- Hydrogenation is carried out with hydrogen at High Temperature and Pressure, catalyzed by a Nickel Catalyst that changes the unsaturated fat to a saturated fat.
- The hydrogenation process Increases the Melting Point of the fat, which changes liquid oil into solid mostly at ambient temperature.
- This process stops the decomposition or rancidity of unsaturated fats. By controlling the degree of hydrogenation, it is possible to Control the Melting Profile of Fats.
- Food products containing hydrogenated fats have an Improved Shelf-life And Flavor Stability compared to unsaturated fats. But fully hydrogenated fats are too waxy or solid to use as food additives, so manufacturers use Partially Hydrogenated oils instead.
- In terms of food safety, the possibility of having Trace Metal in hydrogenated fat, cannot be eliminated, however in IE, No Trace Metal.
- During Hydrogenation trans-fat formation is higher up to 20% but limit ≤ 2%
- We have new process parameter to restrict formation of trans fat during hydrogenation ≤ 7%