Hydrogenated oils: list, features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the second half of the 20th century, hydrogenated oils began to be widely used in the food industry. They were considered a he althy alternative to animal fats. But in recent years, scientists have found that this processing turns he althy vegetable oils into poorly digestible solid fats. True, so far most of the industrially manufactured products contain hydrogenated oils, because they turned out to be much cheaper than natural ones.

What is this

Animal fats are solid at room temperature. The same consistency and products made on their basis. Once in the body, they begin to melt. Vegetable oils are liquid under normal conditions, which is not always convenient on an industrial scale. Therefore, they are modified, turning into solid fats. The he althy unsaturated fatty acids in vegetable oils are converted into saturated fatty acids.

This is done by heating under highpressure and hydrogen treatment. As a result, margarine or so-called trans fats are obtained from vegetable oil. These trans fatty acids are formed when a hydrogen molecule takes up space in a fat molecule. It turns out an oil with increased stability, which has a long shelf life. But the body cannot absorb such refractory fats.

In industry, hydrogenated vegetable oil is often used instead of regular oil. After all, it is much cheaper and does not deteriorate longer. Therefore, products based on it can be stored longer. In addition, such fats are always used for frying food in restaurants and fast food establishments. After all, they burn less, so more food can be fried with one serving of fat.

History of Appearance

More than 100 years ago, French chemist Mezh-Mourier created margarine. He was given the task of obtaining a cheap and spoilage-resistant substitute for butter. It was to be used among the poor and in the navy. Mezh-Mourier obtained a surrogate for cow butter by treating bovine lard with chemicals and churning it with milk. The resulting product was named "margarine".

A few years later, another French scientist Paul Sabatier at the very end of the 19th century discovered the method of hydrogenation. But it wasn't until the early 20th century that it was patented for the production of solid fats from liquid oils.

The first company to launch hydrogenated fats was Procter & Gamble. In 1909, she began to produce margarine based onpeanut butter.

Where hydrogenated oils are found

Such fats are often used for the production of various prepared foods. They are sure to be in chips, corn flakes, convenience foods. You can find them in cookies and crackers, donuts and candies. Sauces, ketchups, and mayonnaise often contain these fats, and can even be found in some dairy products and cereals. All fast food is prepared with their participation: french fries, hamburgers, chicken nuggets.

Very soft butter is obtained when its saturated fatty acids are converted into trans fats with the help of hydrogen. The consumer thinks they are eating he althy oil, but they are actually getting unhe althy hydrogenated oils. Only recently on packages with such a product they began to write that it was a "spread" and not butter. The popularity of this product is due to its cheapness, and a large number of flavoring additives makes it delicious.

The harm of such fats

Despite being plant-based, hydrogenated oils are becoming unhe althy. Products containing them are advertised as a he althy diet, because they are based on unsaturated vegetable fats. But when treated with hydrogen, they become saturated. Recent studies by scientists have shown that with frequent consumption of large amounts of these fats, the following changes occur in the body:

• increasesamount of cholesterol;
• increased risk of developing cardiovascular disease;
• fat metabolism is disturbed;
• deteriorating brain function;
• testosterone production is disrupted;
• deteriorating quality of breast milk;
• the risk of obesity and diabetes increases;
• impaired immunity;
• reduces the amount of prostaglandins;
• allergic reactions develop.

Use in cosmetology

Trans-fatty acids are widely used in the food industry and in cosmetology. They have a lower melting point, they do not spoil for a long time and have a dense texture. This makes such fats very popular in cosmetology. Hydrogenated castor oil is the most commonly used. Based on it, the substance PEG 40 is made, which is used as an emulsifier and solvent. Due to its properties, essential oils and fats dissolve easily in the aquatic environment.

This oil is used in tonics, lotions and cosmetic milks, air fresheners, s alt scrubs, shampoos and conditioners, body sprays and alcohol-free deodorants.

Hydrogenated castor has few properties:

• softens the skin;
• restores water balance;
• cleans dirt well;
• does not cause allergic reactions.

Features of sunflower oil

This is the most common fat used for many years by man in food. Sunflower oil is an excellent source of unsaturated fatty acids, so it is good for he alth. But recently, more and more often they began to process it in a special way in order to increase the shelf life and cost. This refined vegetable oil is also advertised as very he althy. But it is obtained by evaporation and combination with special chemicals. As a result, it contains a large amount of trans fats.

If, when heated, it is combined with hydrogen, hydrogenated sunflower oil is obtained. It is hard, refractory, and does not go rancid or burn when fried. This fat is in high demand in catering and the food industry.

Soybean oil

Since the beginning of the 20th century, people began to widely consume soybean seed oil. It is rich in unsaturated fatty acids and is very beneficial for he alth. Soybean oil is easily digested, normalizes the digestive system and strengthens the immune system. But a large amount of linolenic acid sometimes gives it an unpleasant taste and instability when heated. Therefore, since the mid-twentieth century, hydrogenated soybean oil has been used.

This process achieves a reduction in the amount of linolenic acid. Then, solid fractions are removed from the oil by freezing. It turns out an excellent salad oil, which is very popular all over the world. And margarine is made from the products of its processing,spread and cooking oils, as they do not burn when frying and do not have an unpleasant odor.

Rapeseed oil

This fat is widely used in the chemical industry. Rapeseed oil is used for the production of explosive mixtures, antifreeze, in the processing of paper and leather products. But recently it has been used in the food industry, especially often for the production of confectionery and alcoholic beverages. For this, hydrogenated rapeseed oil is used. It is known as food additive E 441.

Hydrogen treatment was able to remove harmful erucic acid from rapeseed oil and get rid of bitterness. It began to be used as a stabilizer and emulsifier. This oil helps to maintain the consistency and shape of food products, mix the ingredients. Often this product is used in cosmetology, as it softens the skin and maintains its water balance.

But despite the fact that hydrogenated rapeseed oil is advertised as he althy, it brings a lot of harm to he alth. It contains trans fats, which disrupt metabolic processes, reduce immunity and increase the risk of developing cardiovascular disease and obesity.

Palm oil

From the end of the 20th century, palm oil has been widely used in all countries. It has become popular due to its low cost and long shelf life. Natural palm oil contains both unsaturated and saturated fatty acids, vitamins, and proteins. Despite this,it is considered not very useful. Although hydrogenated palm oil is especially harmful. It has recently been widely used in the food industry, especially in the production of dairy products, confectionery and baby food.

Don't think that if a product's packaging says that it contains "vegetable oil", then it is really useful. Often hydrogenated fats are added even to butter. Therefore, you need to look at the price of the product and its expiration date.