Choose The Products For The Hydrogenation Of Corn Oil
Hydrogenation is one of the most important chemical processes in the food industry. It is a chemical reaction that involves the addition of hydrogen ions to an organic compound. One of the most commonly hydrogenated oils is corn oil. Hydrogenation of corn oil is essential as it increases its shelf life, and makes it more stable at high temperatures. It also makes the oil more solid at room temperature, which makes it better for use in food products such as margarine and shortening.
Types of Hydrogenated Corn Oil Products
There are three types of hydrogenated corn oil products that are commonly used in the food industry. These are fully hydrogenated, partially hydrogenated, and inter-esterified corn oil. Each of these products has its unique properties, which make them suitable for different food applications.
Fully Hydrogenated Corn Oil
Fully hydrogenated corn oil is a product that is created by adding hydrogen ions to corn oil until it becomes completely saturated with hydrogen. This product has a high melting point, which makes it more stable at high temperatures. It is also very stable during storage and has a long shelf life. Fully hydrogenated corn oil is commonly used in the production of margarine, shortening, and other food products that require solid fats.
Partially Hydrogenated Corn Oil
Partially hydrogenated corn oil is a product that is created by adding hydrogen ions to corn oil until it becomes partially saturated. This product has a lower melting point than fully hydrogenated corn oil, which makes it suitable for food products that require a softer texture. Partially hydrogenated corn oil is commonly used in the production of baked goods, such as cookies, cakes, and bread. It is also used in the production of snacks, such as potato chips and popcorn.
Inter-esterified Corn Oil
Inter-esterified corn oil is a product that is created by reacting fully hydrogenated oil and liquid oil. This product has properties that are similar to both fully and partially hydrogenated corn oil. Inter-esterified corn oil has a high melting point, which makes it suitable for use in food products that require solid fats. It is also very stable during storage and has a long shelf life. Inter-esterified corn oil is commonly used in the production of margarine, shortening, and other food products.
Choosing the Right Product
When choosing the right hydrogenated corn oil product, there are several factors to consider. These include the intended application of the product, the desired texture, and the shelf life of the finished product. Fully hydrogenated corn oil is best for food products that require solid fats, such as margarine and shortening. Partially hydrogenated corn oil is best for food products that require a softer texture, such as baked goods and snacks. Inter-esterified corn oil is best for food products where both solid and liquid fats are required, such as margarine and shortening. It is also essential to consider the shelf life of the finished product, as some hydrogenated corn oils are more stable than others.
Conclusion
In conclusion, hydrogenation of corn oil is essential in the food industry as it increases the shelf life, stability, and texture of the oil. There are three types of hydrogenated corn oil products- fully hydrogenated, partially hydrogenated, and inter-esterified corn oil, which are suitable for different food applications. When choosing the right product, it is essential to consider the intended application, desired texture, and shelf life of the finished product. Hydrogenated corn oil products are widely used in the production of margarine, shortening, baked goods, and snacks, among others. By choosing the right product, manufacturers can produce high-quality food products that meet consumer demands for both taste and texture.