Hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated fatty acids to saturated ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine.
Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product.
Hydrogenated Palm Oil (41/45/51)
Hydrogenated Palm Oil is utilized as hard stock for margarine manufacturing. It provides the essential solid fat content and stable beta prime crystalline when used in margarine production.