Milkfat hydrogenation

Shen, Z., Birkett, A., Dungey, S., Augustin, M.A., Versteeg, C. 2001. Melting behavior of blends of milkfat with hydrogenated coconut and cottonseed oils. J. Am. Oil. Chem. Soc. 78, 387-394. 

Protected oils are hydrolyzed in the abomasum, and the fatty acids are absorbed in the small intestine, thereby avoiding hydrogenation. The 18 2 content in the milkfat was increased about five-fold, and the 14 0, 16 0, and 18 0 were decreased accordingly. Plasma and depot fats were also increased in 18 2 content by this program (21). 

Given the criticism directed at milkfat because of its saturated nature, there appears to be little future in increasing the degree of saturation by means of hydrogenation. The reverse procedure, desaturation or dehydrogenation, offers more attractive prospects. 

Figure 1. Changes in the composition of fatty acids during the hydrogenation of milkfat (36).

Molkentin, J. and D. Precht. Occurrence of 7hr r-C16 l Acids in Bovine Milkfats and Partially Hydrogenated Edible Fats, Milchwissenschaft52 380—385 (1997). 

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