Hydrogenated oil detection

Hydrogenated oil, also known as "vegetable butter", "vegetable butter", and "vegetable fat powder". Widely used in the baking industry of bread, cheese, artificial cream, cakes, and biscuits. Hydrogenated oil may produce a large amount of trans fatty acids, increasing the risk of cardiovascular disease, diabetes, etc. The basic principle of oil hydrogenation is to add metal catalysts (nickel series, copper chromium series, etc.) when heating vegetable oil with a high content of unsaturated fatty acids, and introduce hydrogen gas to combine the double bonds in unsaturated fatty acid molecules with hydrogen atoms to form a lower degree of unsaturated fatty acid. The result is an increase in the melting point (hardness) of the oil. Due to the addition of hydrogen gas in the above reaction and the "hardening" of the oil, the oil obtained through this treatment has different properties from the original, called "hydrogenated oil" or "hardened oil", and the process is therefore called "hydrogenation". Many packaged fast food products use hydrogenated oil, which is modified from plant fats. This involves the liquid unsaturated fats in plant fats being hydrogenated and hardened to become solid or semi solid fats, with the aim of preventing the fats from spoiling and enhancing their taste. Experts point out that any food containing hydrogenated oil may contain TFAS (trans fatty acids). TFAS exists in plant-based creams, potato chips, salad dressings, biscuits, and chips, and can be synthesized through hydrogenation processes. It, like saturated fatty acids, can increase the body's cholesterol content, especially low-density lipoprotein cholesterol

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