Question by: Violante Sanna | Last updated: September 25, 2021
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Hydrogenated fats are often found in confectionery products, baked foods, frozen foods, and freeze-dried foods. Margarine is the most striking example. For years you think that it has been exalted as a health food compared to butter, only because it is obtained from vegetable oils.
What does hydrogenated fat mean?
Hydrogenated fats are lipids which – in order to achieve chemical-physical characteristics useful for the needs of the food industry – undergo a manipulation called hydrogenation.
What are hydrogenated oils?
Hydrogenated fats are the product of the catalytic hydrogenation of unsaturated fats. The process is called hardening and is generally used to make concrete fats from oils. The main product is margarine.
What does non-hydrogenated vegetable fat mean?
These are simply products prepared using only vegetable oils or fats. This expression therefore does not give us any guarantee either on the presence of hydrogenated fatty acids or on the quality of the oils used for their production.
What kind of processing does margarine undergo?
In the production process, the hydrogenation operation is carried out with the aim of saturating the fats which would normally be unsaturated (and liquid at room temperature). Hydrogenation takes place before the margarine assembly steps.
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What hurts butter or margarine the most?
Considering the composition of both products, the manufacturing processes and the nutritional properties, with the same calories and doses we can say that butter is the healthier alternative between the two because it contains natural vitamins and proteins that are not present in margarine .
Why is margarine solid?
What determines the consistency and softening point of margarine is above all the percentage and degree of saturation of the fats used: the saturated ones contribute more to the crystallization of the fat in the product, thus making it more solid, while increasing the molecular size of the product. ..
What are hydrogenated fats and why are they bad for you?
In the lipid family, among the unsaturated fats, we find hydrogenated fats, also called trans fats. They are substances created chemically by the industrial world, so they are not essential nutrients for our body. Simply put, we don’t need it for daily needs.
How are hydrogenated fats recognized?
The presence of “hydrogenated fats” must always be indicated on the food label, so it is easy to recognize which products contain them, also because the labels now also specify the opposite: “Without hydrogenated fats”.
What are edible vegetable oils?
General The vegetable oils are obtained by pressing or by extraction with solvents from the fruits or seeds of many plants. … Among the vegetable oils, however, there are also some obtained exclusively or mainly from the pulp of the fruits; this is the case of palm oil and olive oil.
What are the foods that contain good fats?
Which are the ones we should prefer and where can we find them? «Walnuts, hazelnuts, almonds and oil seeds, for example, flax, sunflower and sesame, are excellent sources of monounsaturated and polyunsaturated fats, the so-called” good fats “and in general foods of vegetable origin must be preferred.
How to hydrogenate the oil?
Hydrogenation is a process that uses hydrogen gas to change a liquid vegetable oil into solid fat / margarine. This process stabilizes the oil and prevents its deterioration due to oxidation.
How is hydrogenation done?
Hydrogenation often involves adding two hydrogen atoms to a molecule containing a double or triple carbon-carbon bond, but hydrogen can also be added to other chemical species.
What does hydrogenation mean?
to hydrogenate]. – In organic chemistry, reaction with which hydrogen is introduced into a compound, reducing, depending on the case, the ethylene group, the carbonyl group or the carboxylic group, generally in the presence of a catalyst (for example, based on nickel or platinum), with large contact surface: i.
What is the industrial process called for obtaining hydrogenated fats?
The industrial process of hydrogenation consists in heating vegetable oils to very high temperatures with the addition of hydrogen molecules and a metal catalyst (nickel, copper or platinum).
What does fat-free mean?
For example, the claim “fat free” can be used only if it does not contain more than half a gram per 100 g of product. while the claim “contributes to the normal function of the immune system” is possible if the product contains vitamin D or B6.
Where is vegetable fat found?
Plant lipids are essential components with a structural, protective, bioregulatory (intracellular signals) and energy reserve function. They are present in modest quantities in the tissues of leaves, stems and roots and in high quantities in some fruits and seeds.
What does the fractionation of fats consist of?
Fractionation is a physical process carried out on a fat matter in order to separate its liquid components from the solid ones. Thus two (or more) fractions are obtained, each with its own characteristics.
How is non-hydrogenated margarine obtained?
However, hydrogenation is not the only method used to obtain this result. In the case of non-hydrogenated margarine, hydrogenation is replaced by fractionation, a physical process based on the use of temperature and pressure, without the use of chemicals.
What does palm oil contain?
Palm oil gives its name to palmitic acid (saturated fatty acid with 16 carbon atoms), its main component, but it also contains monounsaturated oleic acid, while palm kernel oil mainly contains lauric acid.
What gives margarine color?
The margarine currently on the market is bright yellow, but its appearance is made such by the addition of dyes that make it more similar to butter.
How much margarine instead of butter?
REPLACE THE BUTTER WITH MARGARINE OR VEGETABLE BUTTER
100g of butter can be replaced by 100g of margarine or vegetable butter: margarine and vegetable butter keep the same consistency of classic butter, for this reason the proportions will remain the same.
Which butter is less harmful?
Clarified Butter is an excellent food to use in everyday cooking, because unlike classic butter, this type of fat must be cooked at a very high temperature before it can burn, around 190 ° -200 ° C, and is therefore the ideal for obtaining a healthier dish without fat particles …
Which is fatter than butter or margarine?
Both butter and margarine hold approximately the same percentage of fat, almost 70% -80%. They differ from each other with regard to their preparation, ingredients, flavor, nutritional value and type of fatty acids.
How bad is margarine?
Is margarine bad? The answer is yes, and there is a direct relationship between margarine consumption and cholesterol. Trans-saturated fatty acids are responsible for increasing the levels of “bad” LDL cholesterol and decreasing the “good” HDL cholesterol.
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