ORG CHEM | Applications of Unsaturated Hydrocarbons

Hydrogenation of Vegetable Oils

• Hydrogenation converts the liquid vegetable oil into semi-solid or solid fats like margarine, shortening, or the fats present in processed foods.

• This happens as the reaction breaks up the double bond into single bonds, “saturating” the compound.

• The reaction happens in the presence of a metal catalyst like nickel.

• Hydrogenated fats are more stable and resistant to oxidation, extending the shelf life of processed foods.

Partial Hydrogenation

• Not all of the vegetable oil is hydrogenated, leading to some double bonds remaining after the reaction.

• A mixture of unsaturated and saturated fatty acids being formed.

• This leads to the formation of trans fats and an increased melting point.

Increased Melting Point Due To Partial Hydrogenation

This makes the partially hydrogenated oil more solid at room temperature. The semi-solid fat has better texture or stability, making it often used in baked goods, frostings, and spreads.

Trans Fats

Some of the naturally occurring cis double bonds are converted to trans double bonds, forming trans fats as a byproduct. They increase bad cholesterol (LDL) and decrease good cholesterol (HDL) in the body, increasing the risk of cardiovascular diseases.