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Hydrogenation of vegetable oils

Jan 20th 2014 at 3:49 AM

Elaidic acid, - trans-isomer is formed during partial hydrogenation of vegetable oils. Its molecule has a substantially straight shape. Despite the same chemical composition, oleic and elaidic acids differ greatly in physical and chemical properties.
Article Resources By Joey Atlas Scam Truth About Cellulite

For example, oleic acid is in a liquid state at a temperature above 13,5 ° C, and elaidic melts only at 46,5 ° C. Generally, fats with a high content of unsaturated fatty acids exhibit good flowability and have a lower melting temperature (partly explained the curved shape of the molecules, which prevents crystallization of the product). Olive, safflower, cottonseed, soybean, rapeseed oil containing 75-90% of unsaturated fatty acids are liquid at room temperature. Full Article Read More Here: http://www.healthreadiew.com/strategies-to-combat-cellulite-naturally/

Palm oil and cocoa butter, as well as animal fats - beef, lamb, pork - have only 40-50% of unsaturated fats and at room temperature in the solid state. Unsaturated oils are extremely important in the diet - suffice to say that all of the essential fatty acids are to unsaturated. But there is a lack of them, which in the eyes of producers outweigh the advantages. The more oil in the unsaturated fatty acids, the harder it is stored.

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