A. halogenation
B. hydroxylation
C. hydrogenation
D. hydration
¨ Vegetable ghee (also known as vanaspati) is a hydrogenated vegetable oil that is commonly used as a cooking fat in many parts of the world. Hydrogenation is the process of adding hydrogen gas (H2) to unsaturated vegetable oils in the presence of a metal catalyst, such as nickel or palladium.
¨ During hydrogenation, the unsaturated fatty acids in the vegetable oil are converted into saturated fatty acids, which are more stable and have a higher melting point. This makes the resulting vegetable ghee more solid at room temperature, with a texture similar to that of butter or margarine.
¨ Hydrogenation is also used to improve the shelf life of vegetable oils, as the resulting saturated fats are less prone to oxidation and rancidity. However, hydrogenation can also create trans fats, which have been linked to an increased risk of heart disease and other health problems.
Submitted by :- Jamil Ahmed