Fullhydrogenerade

Fullhydrogenerade refers to the outcome of complete hydrogenation of unsaturated fatty acids, in which all carbon–carbon double bonds are reduced to single bonds by the addition of hydrogen (H2). This process converts oils that are liquid at room temperature into fully saturated fats. Fullhydrogenerade products are typically produced under catalytic hydrogenation conditions, using a metal catalyst such as nickel and elevated temperature and pressure.

The result is a fat that is fully saturated, with a higher melting point and solid consistency at room temperature. Because there are no remaining double bonds, the product is generally more stable against oxidation and has a longer shelf life. Unlike partial hydrogenation, fullhydrogenerade does not leave residual double bonds and, therefore, does not produce trans fatty acids; however, the fats are rich in saturated fatty acids.

In the food industry, fully hydrogenated oils and fats are used to control texture and stability in products like margarines, shortenings, and bakery fats. They are often presented as a safer alternative to partially hydrogenated oils in the context of trans fats, though health guidelines typically advise limiting saturated fat intake overall.

Health considerations surrounding fullhydrogenerade focus on the broader impact of saturated fats on cardiovascular risk. While removing trans fats can be beneficial, the higher saturated fat content of fully hydrogenated fats remains a consideration in dietary recommendations. As with many fats, the overall pattern of consumption is important.

See also: Hydrogenation, partially hydrogenated oils, trans fats, saturated fat, fatty acids.