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What is Hydrogenation of Fats in Food Industry about?

Hydrogenation is the process of adding hydrogen to unsaturated fatty acids to reduce the number of double bonds and convert oils into harder fats. It is used to manufacture foods like vanaspathi and margarine. During hydrogenation, catalysts like nickel are used to facilitate the conversion of oils like palm oil and soybean oil into semi-solid or solid fats. While hydrogenation increases shelf life and stability, it can also produce trans fats and negatively impact health.

Author

Spandana Reddy

Language

EN