Hydrogenation is the process to change the physical characteristics of natural fats and oils. Hydrogenation of vegetable oils/fatty acids involves the addition of hydrogen, in the presence of a Nickel catalyst, to the carbon-carbon double bonds present in the fatty acid chains. Salient features
Interesterification can be defined as a redistribution of the fatty acid molecular present in a triglyceride oil over its glycerol molecular. Interesterification has become the alternative fat modification technology to partial HYDROGENATION.
Interesterification is the process of re-arranging the fatty esters within and between tri-glycerides resulting in most cases a change in the physical properties of the oil/fats. Interesterification is the intra- and inter-molecular exchange of fatty acids on the glycerol backbone of triglycerides. In the chemical Interstification process commonly used catalysts are sodium methylate and ethylate followed by sodium methoxide.
In the enzymatic Interstification process, the enzyme commonly used is lipozyme TL1M.
The simple procedure of hydrogenation in the presence of a Nickel catalyst is carried out with such perfection that MECTECH has become one of the top Hydrogenation Process Machine manufacturers and a trendsetter organisation vis-a-vis turnkey projects for Vanaspati Ghee.
The simple procedure of hydrogenation in the presence of a Nickel Catalyst is carried out with such perfection that Mectech has become a trendsetter.
The unique design of the agitation system enables the hydrogenation cycle to be reduced to a minimum.
The high degree of automation to control Flow, temperature and pressure in the autoclave ensures selective hydrogenation and excellent quality product.
100% reproducibility of product ensured.
A candle filter with an auto-wash arrangement is used for the filtration of the catalyst.
Hydrogenation of Oil / Fats is one of the largest modification processes in the oil & Fats Industry. It consists of the direct addition of a Hydrogen atom at double bonds in the Fatty Acid chain. The degree of Hydrogenation is directly related to the Iodine number. Hydrogenation is a means of converting Liquid Fats to Plastic Fats or, in other words, reducing the Iodine value by reducing the double bonds in the fatty acid chain.
Hydrogenation of fats and oils is a process that involves adding hydrogen to unsaturated fats and oils, resulting in the creation of saturated fats. This process has been widely used in the food industry to improve the stability, texture, and flavor of various products. Here are some of the benefits of those are:
However, it is important to note that hydrogenated vegetable oil and hydrogenated fats are not always the healthiest option. They are high in trans fats, which have been linked to an increased risk of heart disease. Therefore, it is important to consume them in moderation and to choose products that are labeled as "partially hydrogenated" rather than "fully hydrogenated."
The resulting hydrogenated fats and oils are more stable and solid at room temperature, which improves the texture, shelf-life, and flavor of various food products. Here are the basic steps involved in the hydrogenation process:
It's important for consumers to be aware of the presence of hydrogenated oils in their food and to make informed choices.