Why are vegetable oils hardened?

Hydrogenation: Hardening of vegetable oils is achieved through a chemical process called hydrogenation. This process involves adding hydrogen atoms to the unsaturated fatty acids present in the oil, thereby making them more saturated and solid at room temperature.

Reasons for Hydrogenation:

1. Solid Fats Production: Vegetable oils are typically liquid at room temperature due to their high content of unsaturated fatty acids. Hydrogenation converts these unsaturated fats into saturated fats, giving the oil a solid or semi-solid consistency. This allows manufacturers to produce margarine, shortening, and other solid fats for various culinary and industrial applications.

2. Extended Shelf Life: Hydrogenation increases the stability of vegetable oils by reducing their susceptibility to oxidation. Unsaturated fatty acids are more prone to oxidation, which can lead to rancidity and spoilage. Hydrogenation slows down this process, extending the shelf life and improving the stability of the oil.

3. Improved Functionality: Hydrogenated vegetable oils exhibit enhanced functional properties, such as increased melting point, improved texture, and better resistance to heat. These properties make them suitable for use in various food products, such as baked goods, spreads, and frying oils, where a solid or semi-solid fat is required.

4. Cost-Effectiveness: Hydrogenation can be a cost-effective way to produce solid fats from relatively inexpensive liquid vegetable oils. This allows manufacturers to create affordable alternatives to traditional animal-based fats and shortenings.

However, it's worth noting that excessive consumption of hydrogenated vegetable oils can have negative health effects due to the presence of trans fats, which have been linked to increased risk of heart disease and other health issues. As a result, there has been a growing trend towards using non-hydrogenated vegetable oils and alternative sources of solid fats in food production.