What is hydrogenated oil?

Hydrogenated oil, also known as "vegetable butter", "vegetable butter" and "non-dairy creamer". At present, it is widely used in bread, cheese, margarine, cakes, biscuits and other food baking fields. Hydrogenated oil produces a lot of trans fatty acids, which increases the risk of cardiovascular disease and diabetes. Countries all over the world have restricted it, but China is using it on a large scale and without restriction.

The basic principle of oil hydrogenation is to add metal catalysts (nickel series, copper-chromium series, etc.). ) and introduce hydrogen when heating vegetable oil containing a large amount of unsaturated fatty acids, so that the double bonds in unsaturated fatty acids combine with hydrogen atoms to form fatty acids with low unsaturation, resulting in an increase in the melting point (hardness) of the oil. Because hydrogen is added in the above reaction, the oil is hardened, so the oil obtained after treatment is different from the original property, which is called "hydrogenated oil" or "hardened oil", and its process is also called "hydrogenation".