Hydrogenation of Edible Oils View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

1987

AUTHORS

Timothy L. Mounts

ABSTRACT

Dietary fat consists of a mixture of vegetable oils and animal fats that are generally characterized by their fatty acid composition. As shown in Table 1, liquid oils are high in mono- and polyunsaturated fatty acids, while solid fats consist mainly of saturated fatty acids. Partial Table 1 (Anon. 1982) Fatty Acid Composition of Dietary Fats Fat or OilSaturatesMonoun-SaturatesPolyun-SaturatesSunflower oil10.822.067.2Soybean oil16.025.058.0Corn oil14.529.056.5Cottonseed oil26.718.055.3Peanut oil21.052.027.0Chicken fat34.047.518.5Pork fat41.446.312.3Palm oil50.140.29.7Tallow50.444.35.3Butter fat65.530.63.9Coconut oil91.76.41.9 and selective hydrogenation of liquid oils is practiced to change the physical properties for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is 169 g per person per day (Table 2). Of this total, 72 g (42.6%) is visible fat, of which about 39.6% (28.5 g) is estimated to be hydrogenated vegetable oils, mainly hydrogenated soybean oil. Non-visible fat contains about 11.8% (11.4 g) hydrogenated vegetable oils. Combined, these products constitute the second most important source of fat calories and dietary fat. Thus, the hydrogenation process is a technology having significant nutritional impact. More... »

PAGES

201-214

References to SciGraph publications

  • 1967-11. Analysis for geometrical and positional isomers of fatty acids in partially hydrogenated fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1981-03. Practical aspects of hydrogenation and soybean salad oil manufacture in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-11. Principles and catalysts for hydrogenation of fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Book

    TITLE

    Fat Production and Consumption

    ISBN

    978-1-4615-9497-0
    978-1-4615-9495-6

    Author Affiliations

    Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/978-1-4615-9495-6_19

    DOI

    http://dx.doi.org/10.1007/978-1-4615-9495-6_19

    DIMENSIONS

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