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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.
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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:

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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