Partially hydrogenated sunflower oil

Some of these issues were recently addressed by Buchgraber and Ulberth (74) in an intercomparison study to determine the trans octadecenoic acid content of soybean oil (SBO), spiked SBO, partially hydrogenated sunflower oil (PHSO), and a blend of palm oil and PHSO samples. A total of 12 laboratories participated, with... 

Winterizing is not practiced so widely in hot countries and its application is restricted mainly to sunflower, maize, cotton, ohve, ricebran, and partially hydrogenated soybean oils. The feedstock of the winterizing plant is usually bleached oil, sometimes neutralized or deodorized oil. The winterizing process is conducted in four steps ... 

Modern biobased lubricants are mainly based on rapeseed oil, sunflower oil, soybean oil, and animal fats. These oils easily undergo oxidation due to their content of polyunsaturated fatty acids such as linoleic acid and linolenic acid. Efforts have been made to modify the oils to provide a more stable material and a product more competitive in performance to mineral oil-based lubricants. This modification can involve partial hydrogenation of oil and a shifting of its fatty acids to high oleic acid content [21]. Other reported changes that address the problem of unsaturation include alkylation, acylation, hydroformylation, hydrogenation, oligomerization (polymerization), and epoxidation [20, 22]. 

The four oils most resistant to polymerization were Omega-9 canola, partially hydrogenated soyabean oil, Omega-9 sunflower and the ultra low-saturated fat Omega-9 sunflower oil. 

Note HOLL canola oil = High-oleic, low-linolenic canola oil PHCO = Partially hydrogenated canola oil HOSO = High-oleic sunflower oil PO = Palm olein. 

Fatty acids consist of a hydrocarbon chain with a carboxylic acid at one end. They can be classified on the basis of the length of the hydrocarbon chain (Table 2.2) and whether there are any double bonds. Trivial names of fatty acids such as butyric, lauric, oleic and palmitic acids are in common use in the food industry. A form of short-hand is used to refer to triglycerides where POS is palmitic, oleic, stearic. If the chain length is the same an unsaturated fat will always have a lower melting point. Another classification of fats that is used is in terms of the degree of unsaturation of the fatty acids. Saturated fats are fats without any double bonds. Many animal fats are saturated, but some vegetable fats, e.g. coconut oil, are saturated also. Mono-unsaturated fats include oils like olive oil but also some partially hydrogenated fats. Polyunsaturated fats have many double bonds and include sunflower oil. Because they are... 

Today we know that only two fats hurt the heart. In addition to the saturated fats, trans-fatty acids formed by the partial hydrogenation of otherwise healthy oils such as soybean or sunflower are culprits. They re even worse than saturated fats, in that they lower the levels of both LDL and HDL. You find them in processed, packaged foods such as baked goods and margarines and in deep-fried... 

Traditional sunflower oil is excellent for cooking, making salad dressing, margarine, and so on, but it cannot be used for manufacturing shelf-stable fried foods because of its poor oxidative stability. The oil must be partially hydrogenated for industrial frying application. 

---