Recently, hydrogenated vegetable oils and trans-fatty acids were repeatedly exposed by the media, and ordinary consumers were confused. What exactly are these two familiar things?
First of all, the hydrogenated vegetable oil was used. The hydrogenation of edible oils was invented by the German chemical word Wilhan Nomen and patented in 1902. In 1909, Procter & Gamble Co., Ohio, USA obtained the right to use this patent in the United States, and in 1911, it began to promote the first semi-solid shortening made entirely of vegetable oil. At one time, this hydrogenated vegetable oil was once publicized as a “vegetable cream†that was free from cholesterol and was not absorbed by the body. It was widely welcomed by food industry companies and consumers.
In recent years, scientists have found that hydrogenated vegetable oils often contain trans-fatty acids, and it is precisely this trans-fatty acid that causes many serious consequences for the human body. Scientists have conducted research on this and have achieved success. The methods are:
Strictly control the process conditions in the hydrogenation process, such as: high pressure and low temperature, high hydrogen concentration technology; use the new and expensive precious metal platinum or palladium as a catalyst for low temperature treatment; use supercritical liquid hydrogenation to accelerate the hydrogenation reaction rate, thereby obtaining The zero trans fatty acid product; fully hydrogenated the oil, can be prepared by any of the above methods, low hydrogen trans fat or zero trans fat fatty acid. Of course, its cost will also increase. The current use of hydrogenated vegetable oil by general food processing companies aims to reduce the cost of raw materials, so few companies will use it.
The best good corn stick is to use this non-trans fatty acid raw material as a coating, and clearly marked on the packaging of "trans-free fatty acids", the majority of consumers can rest assured that the food.
First of all, the hydrogenated vegetable oil was used. The hydrogenation of edible oils was invented by the German chemical word Wilhan Nomen and patented in 1902. In 1909, Procter & Gamble Co., Ohio, USA obtained the right to use this patent in the United States, and in 1911, it began to promote the first semi-solid shortening made entirely of vegetable oil. At one time, this hydrogenated vegetable oil was once publicized as a “vegetable cream†that was free from cholesterol and was not absorbed by the body. It was widely welcomed by food industry companies and consumers.
In recent years, scientists have found that hydrogenated vegetable oils often contain trans-fatty acids, and it is precisely this trans-fatty acid that causes many serious consequences for the human body. Scientists have conducted research on this and have achieved success. The methods are:
Strictly control the process conditions in the hydrogenation process, such as: high pressure and low temperature, high hydrogen concentration technology; use the new and expensive precious metal platinum or palladium as a catalyst for low temperature treatment; use supercritical liquid hydrogenation to accelerate the hydrogenation reaction rate, thereby obtaining The zero trans fatty acid product; fully hydrogenated the oil, can be prepared by any of the above methods, low hydrogen trans fat or zero trans fat fatty acid. Of course, its cost will also increase. The current use of hydrogenated vegetable oil by general food processing companies aims to reduce the cost of raw materials, so few companies will use it.
The best good corn stick is to use this non-trans fatty acid raw material as a coating, and clearly marked on the packaging of "trans-free fatty acids", the majority of consumers can rest assured that the food.
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