Standard Article

Hydrogenation: Processing Technologies

  1. Walter E. Farr

Published Online: 15 JUL 2005

DOI: 10.1002/047167849X.bio064

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

How to Cite

Farr, W. E. 2005. Hydrogenation: Processing Technologies. Bailey's Industrial Oil and Fat Products. 5:9.

Author Information

  1. Walter E. Farr & Associates, Olive Branch, Mississippi

Publication History

  1. Published Online: 15 JUL 2005


There is a continued need for hydrogenation of many products, but the volume of oils hydrogenated is certain to decrease, even with a population increase. All consumers worldwide are going to develop more and more concern for improving their health and longevity. Thus, the consumption of hydrogenated oils, and oils naturally high in saturated fat, must decrease. The first step will be the elimination of trans-fat in food products, because we now have the technology to do that. Removal of trans-fat will allow us time to find ways to reduce saturated fat, and remove hydrogenation from many products.


  • hydrogenation;
  • trans-fats;
  • trans-reduction;
  • enzymatic interesterification;
  • high-stearate soybean oil;
  • unsaturated fat;
  • saturated fat