Information on Partially Hydrogenated Oils
The process of adding hydrogen atoms to a fat molecule is known as hydrogenation. Partially hydrogenated oils have more hydrogen atoms than they did originally, but they don't contain the maximum number of hydrogen atoms.
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Identification
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An oil is a fat that's liquid at room temperature (72 degrees Fahrenheit.) There is no specific chemical difference between an oil and a fat, though an oil is more likely to have a lower degree of saturation than a solid fat.
Purpose
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The primary purpose of partial hydrogenation is to give the oil a longer shelf life; partially hydrogenated fats are more difficult to oxidize.
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Chemistry
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Adding hydrogen atoms to a fat molecule reduces the number of double bonds in the molecule. The process of hydrogenation is rarely carried out to completion, so a partially hydrogenated fat still has some double bonds.
Process
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Several methods can be used to add hydrogen to a fat, such as heat, hydrogen gas or a metal catalyst. These catalysts are typically copper, nickel or zinc.
Effects
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Partially hydrogenated oils are stiff but not fully solid at room temperature. The oil becomes stiffer as it becomes more hydrogenated.
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