Hydrogenated vegetable oil, type

The USPNF 23 defines two types of hydrogenated vegetable oil, type I and type II, which differ in their physical properties and applications see Sections 9 and 17. 

Hydrogenated vegetable oil type I is used and capsule formulations. It is used... 

Hydrogenated vegetable oil type I is additionally used as the matrix-forming material in lipophilic-hased controlled-release formulations " it may also be used as a coating aid in controlled-release formulations. 

Other uses of hydrogenated vegetable oil type I include use as a viscosity modifier in the preparation of oil-based liquid and semisolid formulations in the preparation of suppositories, to reduce the sedimentation of suspended components and to improve the solidification process and in the formulation of liquid and semisolid fills for hard gelatin capsules. ... 

Hydrogenated vegetable oil type I occurs in various forms, e.g. fine powder, flakes, or pellets. The color of the material depends on the manufacturing process and the form. In general, the material is white to yellowish-white with the powder grades appearing more white-colored than the coarser grades. 

Castor oil, hydrogenated hydrogenated vegetable oil, type II medium-chain triglycerides suppository bases. 

Hexadecyltrimethylammonium bromide High-fructose syrup Hyaluronic acid Hydrogenated lanolin Hydrogenated vegetable oil, type II 2-Hydroxy ethyl-P-cyclodextrin... 

Hydrogenated vegetable oil is a mixture of triglycerides of fatty acids. The two types that are defined in the USPNF 23 are characterized by their physical properties see Section 9. 

It is worth noting that in countries such as the USA, the content of trans fatty acids (such as CLA) must be declared on food products, with a view to eliminating these from the human diet. This is because of an association between coronary heart disease in man and trans fatty acids produced from partially hydrogenated vegetable oils that are used in the manufacture of margarines and spreads. Such products have a different profile of trans fatty acids compared with those observed in milk. Indeed, the most common trans fatty add found in milk is cis-9, trans-11 CLA, and there is evidence from laboratory animals that this fatty acid has a beneficial effect on protecting against certain types of cancer, coronary heart disease and diabetes. 

A peanut butter label states that it contains partially hydrogenated vegetable oils or completely hydrogenated vegetable oils. What does this tell you about the type of reaction that took place in preparing the peanut butter ... 

Since FAS can be produced either from vegetable oil based or petrochemical-based fatty alcohol (Fig. 4.9), both types have been evaluated in a life-cycle analysis with a positive overall result for the natural based product. With vegetable-based fatty alcohol sulfate, the analysis starts with the harvesting of the oil fruits (palm kernels or coconuts) and their processing to isolate the desired plant oil. Subsequent transesterification and hydrogenation of the methyl ester intermediates lead to the fatty alcohols, which are finally sulfated to produce the desired product. Based on this analysis the environmental impact of vegetable oil based fatty alcohol sulfate compared with the petrochemical based product is as follows ... 

To illustrate, consider the catalytic hydrogenation of compounds with C = C double bonds, a reaction used in the food industry to convert unsaturated vegetable oils to solid fats. The simplest reaction of this type is the hydrogenation of ethylene, which is catalyzed by finely divided metals such as Ni, Pd, or Pt ... 

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