In the second half of the 20th century, hydrogenated oils became widely used in the food industry. They were considered a useful alternative to animal fats. But in recent years, scientists have found that this treatment turns healthy vegetable oils into hard-to-digest solid fats. True, so far most of the industrially manufactured products contain hydrogenated oils, because they turned out to be much cheaper than natural ones.
What it is
Animal fats are solid at room temperature. The same consistency and products made on their basis. Once in the body, they begin to melt. Vegetable oils are liquid under normal conditions, which is not always convenient on an industrial scale. Therefore, they are modified, turning into solid fats. Healthy unsaturated fatty acids in vegetable oils turn into saturated ones.
This occurs by heating under high pressure and treatment with hydrogen. As a result, margarine or the so-called trans fats are obtained from vegetable oil. Such trans-fatty acids are formed when a hydrogen molecule occupies a place in a fat molecule. It turns out oil with increased stability, which has a long shelf life. But the body cannot absorb such refractory fats.
In industry, hydrogenated vegetable oil is often used instead of the usual one. After all, it is much cheaper and does not spoil longer. Therefore, products based on it can be stored longer. In addition, such fats are always used for frying food in restaurants and fast food. After all, they burn less, so more food can be fried in one portion of fat.
Appearance story
More than 100 years ago, the French chemist Mezh-Mourier created margarine. He was given the task of obtaining a cheap and resistant to spoilage butter substitute. It should have been used among the poor and in the navy. Mezh-Mourier received a substitute for cow's butter by treating bovine fat with chemicals and churning it with milk. The resulting product was called "margarine".
A few years later, another French scientist, Paul Sabatier, discovered the hydrogenation method at the very end of the 19th century. But only at the beginning of the twentieth century it was patented for the production of solid fats from liquid oils.
The first company to launch hydrogenated fats was Procter & Gamble. In 1909, she began to produce peanut butter margarine.
Where are hydrogenated oils contained?
Such fats are often used for the production of various finished foods. They must be in chips, corn flakes, semi-finished products. You can find them in cookies and crackers, donuts and sweets. Sauces, ketchups and mayonnaise often contain such fats, you can find them even in some dairy products and ready-made cereals. All fast food is cooked with their participation: french fries, hamburgers, chicken nuggets.
A very soft butter is obtained when its saturated fatty acids are converted into trans fats using hydrogen. The consumer believes that he eats healthy oil, but actually receives hydrogenated oils that are unhealthy. Only recently, on packages with such a product, they began to write that it was a "spread", not oil. The popularity of this product is explained by its cheapness, and a large number of flavoring additives makes it tasty.
The harm of such fats
Despite its plant origin, hydrogenated oils become unhealthy. Products containing them are advertised as a healthy diet, because they are based on unsaturated vegetable fats. But when treated with hydrogen, they become saturated. Recent studies of scientists have proved that with the frequent use of a large amount of these fats in the body, such changes occur:
- the amount of cholesterol increases;
- increased risk of developing cardiovascular disease;
- impaired fat metabolism;
- brain function worsens;
- testosterone production is disturbed;
- the quality of breast milk is deteriorating;
- the risk of obesity and diabetes is increasing;
- immunity worsens;
- the amount of prostaglandins decreases;
- allergic reactions develop.
Use in cosmetology
Trans fatty acids are widespread in the food industry and in cosmetology. They have a lower melting point, they do not deteriorate for a long time and have a dense consistency. This makes such fats very popular in cosmetology. The most commonly used hydrogenated castor oil. Based on it, the substance PEG 40 is made, which is used as an emulsifier and solvent. Due to its properties, essential oils and fats easily dissolve in the aquatic environment.
This oil is used in tonics, lotions and cosmetic milk, air fresheners, salt scrubs, shampoos and conditioners, body sprays and alcohol-free deodorants.
Hydrogenated castor has few such properties:
- softens the skin;
- restores water balance;
- well clears pollution;
- does not cause allergic reactions.
Features of sunflower oil
This is the most common fat used for many years by a person in food. Sunflower oil is an excellent source of unsaturated fatty acids, so it is good for your health. But recently, they increasingly began to process it in a special way in order to increase the shelf life and cost. Such refined vegetable oil is also touted as very healthy. But they get it by evaporation and compounding with special chemicals. As a result, it contains a large number of trans fats.
If, when heated, it is combined with hydrogen, a hydrogenated sunflower oil is obtained. It is solid, refractory, and during frying it does not rancid and does not burn. Such fat is very in demand in catering and in the food industry.
Soybean oil
Since the beginning of the twentieth century, people began to widely consume soybean seed oil. It is rich in unsaturated fatty acids and very healthy. Soybean oil is easily absorbed, normalizes the digestive system and strengthens the immune system. But a large amount of linolenic acid sometimes gives it an unpleasant taste and instability when heated. Therefore, from the middle of the twentieth century, hydrogenated soybean oil began to be used.
In this process, a reduction in the amount of linolenic acid is achieved. Then, by freezing, solid fractions are removed from the oil. It turns out a wonderful salad oil, which is very popular all over the world. And from the products of its processing make margarine, spread and cooking fats, since they do not burn during frying and have no unpleasant odor.
Rapeseed oil
This fat is widely distributed in the chemical industry. Rapeseed oil is used for the production of explosive mixtures, antifreezes, in the processing of paper and leather products. But recently it has been used in the food industry, especially often - for the production of confectionery and alcoholic beverages. For this, hydrogenated rapeseed oil is used. It is known as food supplement E 441.
By treatment with hydrogen, it was possible to remove unhealthy erucic acid from rapeseed oil and get rid of bitterness. It began to be used as a stabilizer and emulsifier. This oil helps maintain the consistency and shape of food products, mix the components. Often this product is used in cosmetology, as it softens the skin and maintains its water balance.
But despite the fact that they advertise hydrogenated rapeseed oil as useful, it does considerable harm to health. It contains trans fats that disrupt metabolic processes, reduce immunity and increase the risk of developing cardiovascular disease and obesity.
Palm oil
Since the end of the 20th century, palm oil has been widely used in all countries. It has become popular due to its low cost and long shelf life. Natural palm oil contains both unsaturated and saturated fatty acids, vitamins, and proteins. Despite this, it is considered not very useful. Although hydrogenated palm oil is especially harmful . It has recently been widely used in the food industry, especially in the production of dairy products, confectionery and baby food.
Do not think that if the product packaging says that the composition includes "vegetable oil", then it is really useful. Often hydrogenated fats are added even to butter. Therefore, you need to look at the price of the product and its shelf life.