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Comparatively Speaking: Naturally Occurring vs. Naturally Derived vs. Chemically Modified Butters
By: Anthony J. O'Lenick Jr., Siltech LLC
Posted: November 10, 2010
page 2 of 2
A significant reduction in iodine value (a measure of unsaturation) occurs when using these methods. Oleyl and linoleyl compounds are converted into stearyl compounds. The resulting compounds are chemically different from the starting compound, as the oleyl and linoleyl compounds are no longer present in the composition, and trans acids could possibly be generated in the product during hydrogenation. Trans acids have been shown to be problematic in edible oils.