Abstract
Dietary fat consists of a mixture of vegetable oils and animal fats that are generally characterized by their fatty acid composition. As shown in Table 1, liquid oils are high in mono- and polyunsaturated fatty acids, while solid fats consist mainly of saturated fatty acids. Partial
and selective hydrogenation of liquid oils is practiced to change the physical properties for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is 169 g per person per day (Table 2). Of this total, 72 g (42.6%) is visible fat, of which about 39.6% (28.5 g) is estimated to be hydrogenated vegetable oils, mainly hydrogenated soybean oil. Non-visible fat contains about 11.8% (11.4 g) hydrogenated vegetable oils. Combined, these products constitute the second most important source of fat calories and dietary fat. Thus, the hydrogenation process is a technology having significant nutritional impact.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Allen, R.R., 1978, Principles and catalysts for hydrogenation of fats and oils. J. Am. Oil Chem. Soc., 55:792.
Allen, R.R., 1981, Hydrogenation. Ibid. 58:166.
Anon., 1978, NRRC: Heart of soybean research, Ibid, 55: 193A.
Anon., 1982, “Food fats and oils,” 5th Edition, W.H. Meyer, ed.Institute of Shortening and Edible Oils, Washington, D.C.
Emken, E.A., 1983, Human studies with deuterium labeled octacecenoic acid isomers, i/n “Dietary Fats and Health,” E.G. Perkins and W.J.Visek, eds., American Oil Chemists’ Society, Champaign.
Emken, E.A., 1985, Nutritional considerations in soybean oil usage, in “Proceedings of World Soybean Research Conference III,” R.Shibles, ed., Westview Press, Boulder and London.
Hastert, R.C., 1981, Practical aspects of hydrogenation and soybean salad oil manufacture, J. Am. Oil Chem. Soc., 58:169.
Hastert, R.C., 1986, Hydrogenation, in “Proceedings of World Conference on Emerging Technologies in the Fats and Oils Industry,” A. R.Baldwin, ed., American Oil Chemists’ Society, Champaign.
Hunter, J.E., 1985,Current, previous, and predicted levels of trans fatty acids in the U.S. diet, in “Health Aspects of Dietary Trans Fatty Acids,” F.R. Senti, ed., Federation of American Societies for Experimental Biology. Bethesda.
Mounts, T.L., 1980, Hydrogenation practices, in “Handbook of Soy Oil Processing and Technology,” D.R. Erickson, E.H. Pryde, O.L. Brekke, T.L. Mounts, and R.A. Falb, eds., American Oil Chemists’ Society, Champaign.
Ohlrogge, J.B., Emken, E.A., and Gulley, R.M., 1981, Human tissue lipids: occurrance of fatty acid isomer from dietary hydrogenated oils, J. of Lipid Res. 22:955.
Rizek, R.L., Welsh, S.o., Marston, R.M., and Jackson, E.M., 1983,Levels and sources of fat in the U.S. food supply and in diets of individuals, in “Dietary Fats and Health,” E. G. Perkins and W.J. Visek, eds., American oil Chemists’ Society, Champaign.
Scholfield, C.R., Davison, V.l., and Dutton, H.J., 1967, Analysis for geometrical and positional isomers of fatty acids in partially hydrogenated fats, J. Am. Oil Chem. Soc. 44:648.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1987 Plenum Press, New York
About this chapter
Cite this chapter
Mounts, T.L. (1987). Hydrogenation of Edible Oils. In: Galli, C., Fedeli, E. (eds) Fat Production and Consumption. NATO ASI Series, vol 131. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-9495-6_19
Download citation
DOI: https://doi.org/10.1007/978-1-4615-9495-6_19
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-9497-0
Online ISBN: 978-1-4615-9495-6
eBook Packages: Springer Book Archive