Question

What is added to groundnut oil when it is to be converted to vanaspati ghee ?

Answer 1

A chemical reaction between molecular hydrogen and another molecule or element, generally in the presence of a catalyst such as nickel, palladium, or platinum, is known as hydrogenation. Organic molecules are often reduced or saturated using this method. Hydrogenation is the process of adding two hydrogen atoms to a molecule, most often an alkene. The process requires catalysts to be useful; non-catalytic hydrogenation occurs only at extremely high temperatures. Hydrogenation breaks down hydrocarbons' double and triple bonds.

Complete answer:
The technique of mixing fat — usually vegetable oils — with hydrogen to make it more saturated is known as fat hydrogenation. With the aid of a nickel catalyst, the process is usually carried out at very high pressure (that is removed from the final product). The majority, but not all, of these carbon-carbon double bonds are reduced by partial hydrogenation. The quantity of hydrogen, reaction temperature and duration, and the catalyst are all used to determine the degree of hydrogenation. The objective is to convert liquid oils into solid or semi-solid fats that may be used in lieu of butter and shortening in spreads, sweets, baked goods, and other applications. Liquid vegetable oils are hydrogenated into solid or semi-solid fats, such as those found in margarine. When the saturation level of a fat varies, several key physical properties change as well, such as the melting range, which is why liquid oils become semi-solid. Solid or semi-solid fats are preferable for baking because they provide a more desired texture in the baked product due to the way they mix with flour. Partially hydrogenated vegetable oils are the most common fats used as shortening in most commercial baked products because they are less expensive than animal fats, come in a variety of consistencies, and have other beneficial properties.

Note:
When a molecule is fully hydrogenated, it has the greatest amount of hydrogen possible (in other words, the conversion of an unsaturated fatty acid into a saturated one). Partially hydrogenation occurs when hydrogen atoms are added to part of the vacant places, resulting in a decrease in the number of double bonds. Commercial hydrogenation is often partial, resulting in a flexible combination of lipids that is solid at ambient temperature but melts when baked or consumed.