Definition : To treat oil with H2 and catalyst to decrease double bonds and increase saturated bonds.

Reaction Result
Saturation of double bonds
Migration of double bonds
Trans-fatty acid formation

Advantages of Hydrogenation

Making fat suitable for manufacture of margarine, shortening, coating fats, cooking oil and salad dressing oil.

Yağların hidrojenasyonunu tam bir mantıksal bütünlükte ele alan yardımcı bir yabancı kaynak...İşime yarıyor deneyin..

Definition : To treat oil with H2 and catalyst to decrease double bonds and increase saturated bonds.

Reaction Result
Saturation of double bonds
Migration of double bonds
Trans-fatty acid formation

Advantages of Hydrogenation

Making fat suitable for manufacture of margarine, shortening, coating fats, cooking oil and salad dressing oil.


 Devamı…

Dosya Türü: ppt
Şifre: www.forumfood.net