Tag: Partial hydrogenation

While most natural unsaturated fats have a cis-configuration, an industrial process called partial hydrogenation leads to a different result. This process produces trans fatty acids, which have a distinct molecular shape with significant implications for food texture and human health.

According to the World Health Organization, consuming industrially produced trans fats can increase the risk of heart disease and cause hundreds of thousands of premature deaths each year. This harmful fat, known as trans fat, is produced during the manufacturing process of adding hydrogen to oils. The resulting fat was once used widely in processed foods for its long shelf life and desired texture.

The commercial process of hydrogenation, invented in the early 20th century, transformed the food industry by converting liquid vegetable oils into solid or semi-solid fats. Primarily, any unsaturated fat can be hydrogenated to alter its physical and chemical properties. This chemical modification is widely used to create stable ingredients for food, cosmetics, and industrial products, and its application depends on the original oil's fatty acid profile.

According to the World Health Organization, trans fats, primarily produced through partial hydrogenation, are responsible for an estimated 500,000 deaths from coronary heart disease each year. Understanding the difference between hydrogenation and partial hydrogenation is crucial for comprehending how food is processed and the resulting health implications.