Label
All
0
Clear all filters

Hydrogenated Oils

Appears in
The Flavor Equation

By Nik Sharma

Published 2020

  • About
Liquid oils that are rich in unsaturated fatty acids are sometimes subjected to hydrogenation to convert them into solid fats. This gives the fat a higher melting point, which is useful in cooking, frying, and baking. Hydrogen fills up and saturates the double bonds in some of the unsaturated fatty acids to create a saturated fatty acid, but it can also lead to a side effect; sometimes it will partially saturate the double bond and make the molecule change its structure to produce a trans-fatty acid. As a result, there will be a mixture of saturated and trans-unsaturated fatty acids in the hydrogenated fat. Avoid cooking with hydrogenated and partially hydrogenated fats; numerous studies have demonstrated the role of trans-fatty acids in heart disease.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title