Hydrogenation

21 January 2024, 19:09

4) hydrogenation - the process of partial or complete saturation with hydrogen of unsaturated bonds in unsaturated fatty acids of triacylglycerols, which are part of vegetable oils and (or) fats;

Source: Federal Law No. 90-FZ dated June 24, 2008 "Technical Regulation on Oil and Fat Products"

Hydrogenation involves the product being subjected to pure hydrogen under appropriate temperature and pressure in the presence of a catalyst (usually finely ground nickel). Hydrogenation increases the melting point of fats and enhances the consistency of oils, converting unsaturated glycerides (e.g., oleic, linoleic, etc. acids) into saturated glycerides with a higher melting point (e.g., palmitic, stearic, etc. acids). The degree of hydrogenation and the final consistency of the products depend on the conditions under which this process takes place and the duration of processing. This product category also includes products regardless of whether they have been:

1. Partially hydrogenated (even if these products tend to separate into a pasty and liquid fraction). Partial hydrogenation also affects the conversion of the cis-form of unsaturated fatty acids into the trans-form, which increases the melting point of the product.

2. Fully hydrogenated (for example, oils converted into pasty or solid fats)

Source: "Explanatory Notes to the Harmonized System of the Russian Federation for Foreign Economic Activity (HS of Russia)" (prepared by the Customs Authority of the Russian Federation) (volume 1, sections I - VI, groups 1 - 29)

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