Tag: Industrial processes

The majority of vegetable oils are liquid at room temperature due to their unsaturated fatty acid content. To achieve a solid or semi-solid consistency for food products like margarine and shortening, or for industrial applications, these liquid oils undergo a process called hydrogenation. This chemical modification adds hydrogen atoms to the oil's molecular structure, altering its physical properties.

Natural vitamin E is most commonly purified from vegetable oil byproducts known as fatty acid distillates, which can contain up to 10% of these valuable compounds. The intricate process of extracting vitamin E involves a series of physical and chemical steps to isolate and concentrate the potent antioxidants from the raw material.

The element fluorine is too reactive and toxic for human consumption, but its stable ion, fluoride, is a crucial compound for dental health. About 73% of the U.S. population receives fluoridated water, a major source of human intake.