Hydrogenation Case Study

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1. Impact of the Hydrogenation Process and Product to Society It is well known that margarine that has undergoes hydrogenation has longer shelf lives. Foods with longer shelf lives save food companies money because they can be stored at room temperature for longer periods of time. Consumers also prefer food that they can store in their cabinets and eat weeks or months later. Besides, hydrogenation process improves the margarine’s texture a lot. It also increases the stiffness of the products with margarine which is desirable in making food appealing to attract the consumers. On the other hand, no amount of trans fat is healthy since trans fat raises the bad cholesterol level in the blood due to the often uses of nickel as catalyst. Trans fat also poses a cardiovascular disease risk since it vitally increase the LDL cholesterol level. Moreover, it slows the micro-circulation of blood through the brain further causing various emotional and physical ailments such an Alzheimer's, Parkinson's because of the metal used in the hydrogenation process which is aluminium. In a nutshell, it can be concluded that consuming food products that contain trans fat can bring harm in term of health aspect for the…show more content…
Besides, it improves the compatibility of the triglycerides in the solid form and also the crystallization that needed for its smooth texture and plasticity. Interesterification also produces a waxy translucent for coating purposes which can be important in food industry. Mentioning about functional properties, interesterification also blends soft oils with hard fats to achieve the desired functionality and consistency. With interesterification and other modification processes together, the formulation of many products such as shortenings, margarines, and vegetable ghee with no trans fat is completely possible. Lastly, confectionery fats with high quality can also be

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