On food and cooking the science and lore of the kitchen ( PDFDrive ) 1506

Cocoa butter 60 35 Vegetable shortening 31 51 14 Cottonseed oil 26 18 50 Stick margarine 19 59 18 Tub margarine 17 47 31 Peanut oil 17 46 32 Soybean oil 14 23 58 Olive oil 13 74 Corn oil 13 24 59 Sunflower seed oil 13 24 59 Grapeseed oil 11 16 68 Canola oil 55 33 Safflower oil 12 75 Walnut oil 16 70 Hydrogenation: Altering Fat Saturation For more than a century now, manufacturers have been making solid, fat-like shortenings and margarines from liquid seed oils to obtain both the desired texture and improved keeping qualities There are several ways to this, the simplest and most common being to saturate the unsaturated fatty acids artificially This process is called hydrogenation, because it adds hydrogen atoms to the unsaturated chains A small amount of nickel is added to the oil as a catalyst, and the mixture is then exposed to hydrogen gas at high temperature and pressure After the fat has absorbed the desired amount of hydrogen, the nickel is filtered out Trans Fatty Acids It turns out that the hydrogenation process straightens a certain proportion of the kinks in unsaturated fatty acids not by adding hydrogen atoms to them, but by rearranging the double bond, twisting it so that its bend is less extreme These molecules remain chemically unsaturated — the double bond between two carbons remains ... After the fat has absorbed the desired amount of hydrogen, the nickel is filtered out Trans Fatty Acids It turns out that the hydrogenation process straightens a certain proportion of the kinks... hydrogenation, because it adds hydrogen atoms to the unsaturated chains A small amount of nickel is added to the oil as a catalyst, and the mixture is then exposed to hydrogen gas at high temperature and. ..both the desired texture and improved keeping qualities There are several ways to this, the simplest and most common being to saturate the unsaturated fatty acids artificially