The Future of Food
Why YOU should add this product to your food.
Partially Hydrogenated Vegetable Oil
What is Partially Hydrogenated Vegetable Oil?
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.
Benefits of Using Partially Hydrogenated Vegetable Oil
Improved Texture
Partially Hydrogenated Vegetable Oil gives food different textures and tastes that are more pleasing to the human taste sense.
Longer Shelf Life
Items with Partially Hydrogenated Vegetable Oil have the ability to stay fresh for up to several years.
Commercial Transport
Commercial foods have to contain this product in order to maintain freshness through shipping around the world.