Hidrogenasi Minyak Nabati

Hydrogenation of edible oils is a liquid­ phase process in which gaseous hydrogen is dispersed and caused to dissolve in the heated oils, where, under the influence of a solid catalyst (ussually nickel), it combines with unsaturated fatty acid ra dicals. Hydrogenation increases the mel­ting point and consistency of oils. In ad­dition to its effect upon the melting point and consistency of oils and fats, hydro­genation improves the resistance of the edible oil products to atmospheric oxidation