Jump within page to Definition of the hydrogenation
process
Jump within page to Partially hydrogenated
oils
Definition: Hydrogenation is the
process of forcing hydrogen atoms into the holes of unsaturated fatty acids.
This is done with hydrogen gas under pressure with a metal catalyst at a
temperature of 248-410 degrees F (120-210 C).
100% Hydrogenation: The
above illustration shows how Alpha-Linolenic Acid looks completely hydrogenated.
The red H's show where the holes in the molecule were before the hydrogenation
process was started. Notice all the holes are filled. This now has the same
configuration as Stearic Acid! (But there is a slight difference: This converted
fatty acid now has trace elements in it from the hydrogenation process catalyst.)
It has also straightened out. Its melting point has changed from 10
degrees F (-12 C) to that of Stearic Acid, 158 degrees F (158 C). For all
practical purposes it is Stearic Acid and isn't any worse for you. If the
manufacturers produced margarine and shortening in this way there would be
fewer problems. You see, saturated fatty acids have no room in them
for shifted bonds or hydrogen atoms in the trans- configuration. That requires
holes. But unfortunately, Stearic Acid is just too hard a fat to be made
into margarine or shortening.
Not too hard - not too soft... Of course, vegetable oil is too soft for margarine or shortening because it is liquid. Saturated fat is too hard. Margarine requires something in the middle. And here is where the problem lies. Margarine and shortening makers `partially hydrogenate' their product. They only add hydrogen atoms until the oil is at the desired consistency. For our health this does terrible things.
Matter unorganized: During the hydrogenation
process, hydrogen atoms are inserted in no particular order. (Nature does
it in a very controlled way.) When they stop the incomplete hydrogenation
process, unsaturated fatty acids are in varying stages of hydrogenation.
Some molecules are mostly hydrogenated, while others are not. And the double
bonds have often shifted to unnatural positions. Each molecule can be in
varying cis-/trans- configurations. Mr. Erasmus has stated, "So many different
compounds can be made during partial hydrogenation that they stagger the
imagination. Scientists have barely scratched the surface of studying changes
induced in fats and oils by partial
hydrogenation."
References:
1. Fats that Heal and Fats that Kill pg. 103
Home Page: http://waltonfeed.com/
Much of the information for the EFA pages was taken from Fats that Heal Fats that Kill by Udo Erasmus, Published by Alive Books, Burnaby, BC, Canada 1-800-661-0303
All contents copyright (C) 1995, Al Durtschi. All rights reserved.
Revised: 19 June 00
