Hydrogenation Process

The chemical reaction caused by adding hydrogen in a compound is termed as hydrogenation. It is

usually done to reduce or saturate organic compounds by adding pairs of hydrogen atoms to a molecule
in the presence of a catalyst. The elimination of double-bonds by adding hydrogen atoms is called
saturation; as the degree of saturation increases, the oil progresses towards being fully hydrogenated.
Higher the unsaturation, lower is the melting point of fatty acid.

Vegetable oil contains a considerable amount of organic compounds called ‘Fatty Acids’ comprising of
several carbon atoms in a straight chain with hydrogen and oxygen atoms. A fatty acid is said to be

saturated when all the carbon atoms are combined with hydrogen to their full capacity. They are said to
be unsaturated when the addition of hydrogen. Higher the unsaturation, lower is the melting point of
fatty acid.

Preparation of Vanaspati Ghee

Vegetable seeds are cleaned and bleached to remove all colour, taste, smells and impurities

The liquid vegetable oil is then heated to high temperatures and a catalyst

Hydrogen is bubbled through the liquid

The mixture is then filtered to remove the metal, leaving hydrogenated vegetable oil.

Uses

Vanaspati Ghee is one of the most widely used edible cooking oils of the world. Besides cooking, it is
also used in various industries to produce many products such as:

Soaps
Skin Products

Candles

Perfumes

Personal Care Products

Cosmetic Products, etc.