Fat hardening
Fat hardening is a process in which fatty oils are solidified. The double bonds of the unsaturated fatty acid residues are thereby saturated with hydrogen - in the presence of suitable catalysts (nickel) - by hydrogenation . From the (poly) unsaturated fatty acid glycerol esters (e.g. in vegetable oils ), glycerol esters of saturated fatty acids are formed. In the process, oils are converted into solid fats.
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From relatively inexpensive and readily available vegetable oils, products are obtained that have better technical properties than natural (solid) fats such as butter or lard . In addition to solidification (higher melting point ), better storage life and an increased smoke point are achieved.
Typical foods that contain hydrogenated fats are margarine , fats for deep-frying , many types of biscuits and packaged cakes, ready-made meals - e.g. B. breaded fish and spreads such as peanut butter . Hydrogenated fats are also used to make soap .
Fat hardening was invented by Wilhelm Normann in 1901 .
Health risks
If the hydrogenation is incomplete, glycerides of the so-called trans fatty acids can be formed as a by-product, which are considered to be a contributory cause of cardiovascular diseases . Efforts are being made to minimize the amount of undesired trans fatty acid residues produced by a clever choice of catalysts .
literature
- Written question P-3109/03 by Phillip Whitehead (PSE) to the Commission (17 October 2003) Subject: Hydrogenated fats . In: Official Journal of the European Union . C 84E, April 3, 2004, p. 501.
Individual evidence
- ↑ Otto-Albrecht Neumüller (Ed.): Römpps Chemie-Lexikon. Volume 2: Cm-G. 8th revised and expanded edition. Franckh'sche Verlagshandlung, Stuttgart 1981, ISBN 3-440-04512-9 , pp. 1265-1270.
- ↑ To Philippaerts, Pierre A. Jacobs, Bert F. Sels: Does the hydrogenation of vegetable oils still have a future ?, Angew. Chem. 125 (2013) 5328-5334, doi : 10.1002 / anie.201209731 .