The Future of Food

Why YOU should add this product to your food.

Partially Hydrogenated Vegetable Oil

For the last 100 years, partially hydrogenated vegetable oil has been a critical part of the development of food industries across America. I think that it could do the same for your company.

What is Partially Hydrogenated Vegetable Oil?

Partially Hydrogenated Vegetable Oil is a type of oil made from vegetables or other plants that has been infused with hydrogen via hydrogenation. By using this process, this makes these oils more chemically stable than other oils.


Hydrogenation Explained

During hydrogenation, the oils from the plants are cooked at high temperatures and combined with a fourth-level transition metal such as nickel. The nickel is used as a chemical bonding agent which allows the hydrogen to mix chemically with some of the particles in the oil. It is possible for the process to apply itself to all of the molecules in the oil, but doing so would leave it in a solid state and would prevent us from fully utilizing it.


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Benefits of Using Partially Hydrogenated Vegetable Oil

Partially Hydrogenated Vegetable Oil has many benefits that extend from the wellness of foodstuffs to the satisfaction of the customers. Its initial use was actually to preserve foods for commercial purposes; spoilable foods could now be transported over long distances without worry of becoming stale or inedible. It is used frequently in things such as peanut butter, potato chips, and fast food products. In addition, it is cheaper to manufacture than animal fats such as beef fat in most areas of the world. Partially Hydrogenated Vegetable Oils are also used to create specific aesthetic features of food; an example would be the flakiness exhibited in pie crust and biscuits. They also create a lasting taste that appeals to the taste receptors of the human body. These traits are proof of the valuable qualities of Partially Hydrogenated Vegetable Oils.

Additional Information

Business Implications

Partially Hydrogenated Vegetable Oil is invaluable to keeping profits in this industry to a maximum level. Partially Hydrogenated Vegetable Oil is cheaper to produce and distribute that animal fats and also have lower saturated fat levels than them as well. In addition, the fast food industry became much more widespread when the use of Partially Hydrogenated Vegetable Oil became a staple in fast food kitchens. It also prevent companies from losing profits by allowing products sit on store shelves for prolonged periods of time. This prevents more money from being wasted and it also keeps customers pleased when they open a container of food and can know that the taste will be consistant. For instance, Crisco has been a popular baking ingredient over the years and usually records profitable sales.

Legal Implications

Partially Hydrogenated Vegetable Oils are also being used as a way to avoid cross-cultural legal battles. In the 1990's, McDonalds ran afoul of an Indian health group who discovered that McDonalds had absent-mindedly started cooking burgers in India with beef fat (cows are sacred animals in India). This caused riots to start in Hindi areas of the world, including US citizens who shared the same belief system. McDonald's was forced to pay these parties $10,000,000 in total for the offense; using Partially Hydrogenated Vegetable Oil in the storage and preparation of the food would prevent international controversy.

Health Implications

Partially Hydrogenated Vegetable Oil is not essential for the body. Although it lacks the quantities of saturated fats found in other fats, these oils have been linked to severe cases of cancer and heart disease. This does not mean that consuming just a tiny bit of Partially Hydrogenated Vegetable Oil will kill you. It simply means that, like all other substances harmful to the body, it must be consumed with moderation. The simple thing to do is to tell people about how to manage themselves from eating too much of this in order to prevent these horrible anomalies from happening while still giving customers the satisfaction of these remarkable products.
Although vegetable in today's world have many other purposes other than for food, the use of partially hydrogenated vegetable oil will always be beneficial for the company that uses it in products or to protect products from spoiling. Investing in the use of partially hydrogenated vegetable oil could only benefit the sale of products. By having all of your customers enjoying food with great texture and taste, your company's profits would swell thanks to partially hydrogenated vegetable oil!
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