Hydrogenation: transform liquid oil into solid fat----make money online

there's a lot of buzz in the media

regarding saturated and unsaturated fats

and so today on applied science I'd like

to give you some of the details behind

those terms and then also show you a

demonstration of how to saturate a fat

with hydrogen gas fatty acids are the

basic building blocks that make up all

of the fats and oils you will encounter

in cooking and they come in two basic

varieties the saturated and the

unsaturated and so we mean by saying

saturated is actually saturated with

hydrogen so the the fatty acid molecule

is basically a chain of carbon atoms

with something on the end and in the

saturated case we've put a hydrogen atom

in every possible position so there's no

way that we can add more hydrogen to

this however in the unsaturated case one

of the bonds between the carbon atoms is

double and we've removed or there there

is no hydrogen here it's only one

hydrogen atom coming off when there

could be two here if we removed this

double bond so it's unsaturated for

clarity it's common not to draw the

seasoned H's in the molecular diagram so

down here I have the same molecule just

without the seasoned HS drawn and in the

unsaturated case the double bond is

shown by this double line here to give

an example of an unsaturated fat I have

a test-tube here with some olive oil in

it and I should note that the olive oil

is actually made up of both saturated

and unsaturated fats it's just the ratio

between the two that determine the

physical properties of the fat of the

oil so in this case the oil is nice and

liquidy at room temperature and on this

side I have the same olive oil that I

have hydrogenated I've actually

saturated it by this process that I'm

going to talk about as you can see it's

actually solid at room temperature it's

a white solid interestingly it's

actually the shape of the molecule that

determines the melting point so as you

can see in the unsaturated case the

molecule has a kink in it because of

this double bond here whereas the

saturated one is straight so at first

this seems a little counterintuitive if

you think of which molecule is more

likely to get tangled up with each other

and create a solid you might think it's

the the curvy

on the kinked one but actually if you

think about like a pile of tree branches

it's generally not very dense because

the branches are very gnarly and twisted

and they sort of hold each other apart

whereas if you think of a stack of flat

boards the boards are able to compress

together very closely and create a

denser sort of solid and that's the same

case with these molecules these straight

fatty acids are able to get closer to

each other and this is more conducive to

creating a solid at given temperature

when it comes to the health implications

of these oils just imagine which one of

these you'd rather have injected into

your arteries the solid that's going to

form clumps and block off your blood

flow or the liquid that's just going to

slide along and not cause as much

trouble of course it's not quite that

simple but in some ways it actually is

so why do we even bother with saturated

fats in cooking why not just use

unsaturated oils all the time

unfortunately for us it turns out that

we've developed quite a keen sense of

taste for saturated fats probably

because they indicated meats and high

calorie content meals so back in the

caveman days the humans that were able

to get higher calorie meals were more

successful and you know so it goes

before we get started with the process

of adding more hydrogen I wanted to

cover a few more buzzwords that are

surrounding unsaturated fats a

monounsaturated fat just has one carbon

double bond in it and so there's only

one spot that we could add more hydrogen

polyunsaturated fatty acid has two or

more spots and then the buzzword of them

all omega-3 like omega-6 fatty acids all

this is doing is telling you where on

the chain this double bond is occurring

so an omega-3 means that from the omega

side of the chain which is the end of

the chain if you count in three carbon

atoms that's where the double bond

occurs so the Alpha is the you know the

head of this molecule in the Omega is

the tail that's all in our quest to make

better and better tasting food we

figured out we could take an already

pretty good tasting oil and add hydrogen

gas to it to create an even more

desirable saturated fat so what I'm

going to do today is saturate a little

a bit of olive oils to show you the

process and since this is not going to

be a quantitative analysis I'm just

going to measure stuff out kind of by

eye to the olive oil I'm going to be

adding hexane and the hexane is going to

serve as a solvent since we're going to

be creating a hydrogenated oil or a

solid oil in here we need to have a

solvent to prevent this from basically

forming solid chunks and making the

reaction slow down so the hexane just

serves as a carrier to keep everything

liquid in order to make this reaction

happen at room temperature and low

pressures we're going to use a catalyst

so I have this Palladium on carbon and

it says 10% so 10% of this by weight is

palladium metal you can't just take a

chunk of palladium and put it in there

because the surface area would be very

low and it would be very expensive so

what we do is we coat these tiny bits of

carbon it's basically a carbon dust in

there that's been coated with palladium

metal so that when we mix this in the

Palladium will be very evenly intimately

mixed with the liquid okay I'll drop in

a stir bar and I'm not going to use the

heat on the hot plate this is just going

to be stirring today and we'll add cork

and this funny contraption I didn't have

a balloon to put on the top so I'm just

going to use a glove I'm going to switch

on the vacuum pump and then open the

blue valve here to pull all the air out

of the chamber then I'm going to close

that valve and open the hydrogen valve

so that we fill the thing up with

hydrogen you'll see the glove inflate

and I'm going to do that about three or

four times to try to get all the air out

of the flask and fill it completely with

hydrogen

okay so this last time I filled with

hydrogen and you can see the glove is

inflated so there's a very low amount of

pressure and of hydrogen gas in there

and I'm just going to leave it starting

unheated for about one to two hours as

you can see the Palladium has assisted

the fatty acids in absorbing the

hydrogen gas that we pumped in and you

can even see that the solid form the

hydrogenated saturated form of the fatty

acids are coating the inside of the

flask here so now the job is to filter

out the catalyst as well as possible and

see what kind of product we have

but now we want to get rid of the hexane

so now all we have to do is boil it away

the oil has a much much higher boiling

point in hexane so we have a wide window

where we can heat it up just let all the

hexane boil away the temperature is 150

degrees C so we can be sure that any

hexane has been boiled away by now and

the boiling has visibly stopped so what

we're left with is the hydrogenated or

partially hydrogenated olive oil and of

course it's liquid now because the

temperature is quite high as 150 degrees

C so we'll let this cool down to room

temperature so here's our finished

product it's basically a spreadable sort

of olive oil it's quite thick and heavy

it's about the consistency of butter I'd

say at room temperature and it smells

quite a bit like olive oil it's the

color is actually from the remaining

catalyst carbon that I couldn't filter

out otherwise it would basically just be

whitish or even slightly yellow from the

original olive oil color so aren't we

clever in sort of cheating nature into

giving us fatty or fats as it were but

unfortunately there's another problem

when we do this hydrogenation process

some of the fatty acids will not be

fully saturated some will just be

partially saturated and when we do this

hydrogenation process there's one or two

configurations that can happen when

we're adding hydrogen we might add

hydrogen such that they're on opposite

sides of the chain like this or they

might be on the same side of the chain

like this when they're opposite this is

called a trans fatty acid and it makes

the chain kind of straight again there's

actually a slight kink it's sort of like

a step over but it's mostly straight

whereas if the hydrogen's are on the

same side we get this kink and all the

health benefits that we talked about of

having a higher melting point oil apply

so recently trans fatty acids have been

in the news quite a bit because

hydrogenation is such a popular process

a lot of the food in the supermarket has

trans fatty acids in it because it's

gone through this hydrogenation process

as you can see because of the straight

molecule it's again unhealthful when the

hydrogen's are on the same side of the

molecule that configuration is called

sis

there is a way to control the ratio of

the sisters trans fatty acids when we do

a hydrogenation process however they're

not easy and not easy translates to

costs money and so food manufacturers

have been reluctant to do this until

there was so much health data that

supported not putting trans fatty acids

in our foods you must we really have to

okay see you next time bye

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