linkedin

facebook

google

Hydrogenation is a modification process applied in edible oils processing industries for over a century. Also called ‘hardening’, it is mainly used on liquid vegetable oils like soybean, rape or sunflower to increase their oxidative stability and improve their melting properties by reducing their degree of unsaturation.

Hardened oils display improved consistency and increased melting points, almost behaving like fats! Hydrogenation is also applied on palm kernel stearin (produced via dry fractionation) to obtain fats with melting properties similar to cocoa butter.

To know more about our Hydrotherm® hydrogenation process, click here.

downloadBrochure Hydrogenation [Download PDF]