The dangers of hydrogenated vegetable oil are: hydrogenated vegetable oil contains trans fatty acids. If consumed in excess, it will cause certain harm to the human body and is not good for health. Hydrogenated vegetable oil is an artificial edible oil and is difficult to be metabolized in the body. If consumed for a long time, it will damage the body's cell membranes and affect cell function.

Hydrogenated vegetable oil is a kind of artificial fat, including well-known creamer, non-dairy creamer, margarine, cocoa butter substitute, etc. It is catalyzed by adding hydrogen to ordinary vegetable oil under a certain temperature and pressure. The hardness of hydrogenated vegetable oil increases, it maintains a solid shape, and its plasticity, fusion, and emulsification properties are enhanced, making food crispier.

Introduction

Vegetable oil is liquid at room temperature. To make it suitable for use in margarine and ghee, it is hydrogenated, making it more saturated by adding hydrogen atoms to the original chemical structure. Hydrogenated vegetable oil has increased hardness, maintains its solid shape, and has enhanced plasticity, making food crispier.

Hydrogenated vegetable oil is generally a white fine powder or waxy solid with a melting point of 57-61°C. It is soluble in hot light mineral oil, ethane, chloroform, petroleum ether and hot isopropyl alcohol. , insoluble in water. Partially hydrogenated vegetable oil is a white semi-solid.

Hydrogenated vegetable oil is mainly produced from oils derived from plants, including oils derived from fish and other animals, through refining, bleaching, hydrogenation decolorization and deodorization, and spray drying. It mainly contains stearic acid and Triglyceride of palmitic acid.

Reference for the above content: Sogou-The dangers of hydrogenated vegetable oil