Hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated fatty acids to saturated ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine.

Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product.

Hydrogenated Palm Oil (41/45/51)

Hydrogenated Palm Oil is utilized as hard stock for margarine manufacturing. It provides the essential solid fat content and stable beta prime crystalline when used in margarine production.

Hydrogenated Soybean Oil (25/31/35/37/45)

Hydrogenated soybean oils are widely used as ingredients for soft spreads, margarine, and shortenings used for baking and frying. And because they are an excellent source of palmitic acid, they are used widely to create solid margarines and shortenings too.

 

Hydrogenated Rapeseed Oil (36)

Hydrogenated Rapeseed Oil is an excellent oil for frying applications such as snack foods and is commonly used as an industrial frying oil. It is also used as a stabilizer and thickener in peanut butter and as an emulsifier in shortenings for cake mixes and coffee whiteners. 

Hydrogenated Coconut Oil (32)

Hydrogenated Coconut Oil is widely used for the production of ice cream, coating, as a milk fat replacer. It provides stable crystalline lattice when used in ice cream production.