Hydrogenated vegetable oil formation process
liquid to solid transformation
However, during the treatment process, a part of the unsaturated fatty acids in the vegetable oil are converted from the natural framework cis-unsaturated fatty acid to trans-unsaturated fatty acid .
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2. Refined vegetable oil
What is refined vegetable oil is not defined accurately, nor does it have corresponding industrial standards. The so-called refined vegetable oil is a general term, which refers to processed vegetable oil. The "crude oil" produced through a simple pressing process is "rapeseed crude oil", also called "coarse oil".
"Refining" contains one or more of the following processing processes:
distillation☞Degumming☞Neutralization, or deoxygenation☞Bleaching☞Dewaxing, or antifreeze☞Deodorizing☞Anti-corrosion☞Anti-corrosion
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Refining vegetable oil
In addition, filtering such a non-chemical process of screening out large particles of impurities can also be considered a step in refining, although does not change the state of the oil.
So which step in the refining process is produced?
When natural vegetable oil is refined deodorized treatment, the dienoate and trienoate in the polyunsaturated fatty acid will undergo thermal polymerization, trans isomerization, and trans fatty acids will be produced. All vegetable oils sold in
supermarkets are refined vegetable oils.
3. Natural trans fatty acids
Trans fatty acids also exist in nature. The fat tissue and milk of ruminants ruminants are in the rumen ruminants. The polyunsaturated fatty acids in the feed will produce a large number of trans fatty acid isomers under the enzymatic biological hydrogenation of the rumen microbial Vibrio butyric acid group. 1% to 8% of trans fatty acid can be found in the fat of milk, dairy products, beef and mutton.
Ruminant animals: An animal with rumination phenomenon, that is, an animal that returns the food digested in the stomach to the mouth and chews it in its mouth after eating for a period of time.
4. During the cooking process,
During the daily cooking process, especially when frying, frying and frying, the cis fatty acids in vegetable oil can also be partially converted into trans fatty acids after being heated at high temperature, but the amount is very small.
I remember when I was a child, my mother taught me to cook and said: I have to wait until the oil smokes before pouring the dishes. I used to eat rapeseed crude oil, which had an indescribable smell. We called it a "raw oil smell". High temperature can remove the "raw oil smell". We can also think that this is a simple "deodorizing" process, but the smoked oil means that it has reached the smoke point. If the temperature is too high, trans fatty acids will be produced. Not to mention frying, frying and frying repeatedly.
Please guess which source of trans fatty acids we consume in daily life contributes the most?
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