Hydrogenation process of margarine?!
Hydrogenation process of margarine?
what is the catalyst in this process?
Answers:
I found one source that said metal, one source said mostly nickel, and the last source said they dug deeply into this and found it is often a substance called "Raney Nickel" which is 50% nickel and 50% aluminum. It is dipped into the oil and hydrogen gas is blown in. And there is no guarantee that some of the metal does not become part of the hydrogenated substance (ie margarine or vegetable shortening). People avoid aluminum pans because aluminum is linked to Alzheimer's Disease, so this is shocking to me. Alzheimer's is expected to become a major health crisis in the U.S.
Read the links below.
http://www.thenhf.com/articles_78.htm... (Raney nickel)
http://www.chemguide.co.uk/organicprops/... (nickel)
To much to print here:
http://waltonfeed.com/omega/hydro.html...
Here is a link to an interesting article about it-I avoid the stuff like the plaque-fresh raw butter is much healthier
http://www.drcranton.com/nutrition/marga...
Now a days because of the Trans fat issues, most all margarines are no longer done by hydrogenation, soft margarine is just oils and flavours blended with water and emulsifiers, the hard brick type similar in size and shape to butter it is a hard fat so there is more fat and calories.
I use soft diet margarine, ICBINB brand, it is basically the same as regular, except more water is added and whiopped longer. Butter is good for cooking and flavour, but for just a spread on bread, margarine is my prefered product.
I am a former chef from Canada with 20 yrs of experience in Hotels/Restaurants and Catering operations, it comes down to preference and lifestyle, dietary fat intake is an important thing to consider.