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Iodination
This is the addition of iodine to a double bond and is used as an indicator of the
degree of saturation. One molecule of iodine (two atoms) adds to each double bond.
Those fatty acids that take up the most iodine are the ones that have the most number
of double bonds. Iodine numbers indicate the number of grams of iodine absorbed by
100g of fat and provide an index to the relative saturation of the predominant fatty
acids. Iodine number of some common fats and oils are:
Butter - 26-38
Lard - 50–65
Olive oil - 80-90
Peanut Oil - 85-100
Cotton used oil- 105-115
Corn oil - 115-124
Soybean oil - 130-138
Hydrogenation
This refers to a chemical process by which hydrogen is added to unsaturated or
polyunsaturated fats to reduce the number of double bonds, making them more
saturated (solids) and more resistant to oxidation (rancidity). For example, when
hydrogen is bubbled through a vegetable oil in the presence of a nickel catalyst, the
hydrogen adds onto the double bonds converting the unsaturated oils to saturated fat.
This process is used commercially to saturate and harden oils into margarine and
shortening that resemble in consistency to butter and lard for which they are
substitutes.
Oxidation
Oxidation is the addition of oxygen at the double bonds. Double bonds make
unsaturated fatty acids spoil easily when exposed to oxygen. The double bonds react
with atmospheric oxygen in the process called oxidation, which produces peroxides
that are responsible for the rancidity, spoilage and unpleasant flavours in some fats. It
is therefore necessary to add antioxidants (substances that oppose oxidation) to
unsaturated oils if they are to be kept for a long time without getting spoilt. Vitamins
C and E, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are
the most commonly used anti-oxidants.
Titany answered the question on November 5, 2021 at 10:04
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