You Know as The Commercial Margarine Is Made

Have you ever wondered how margarine is made? Many people probably know that it is made by a process called hydrogenation. But few are aware of the details of what happens during the hydrogenation

Here is a step by step description of how it is done and that is the hydrogenation process is carried out to obtain it.

Step 1: The raw material and the process of obtaining First manufacturers use vegetable oils of lower quality as soybean, cottonseed, corn, sunflower, safflower and canola, do not forget that margarine was a food created as cheap substitute for butter for lower classes and armies [1]. These oils are extracted from oilseeds using high temperature and high pressure. This extraction process and rancid oils loaded with free radicals readily react with other molecules causing cellular damage and premature aging and other problems. The last part is extracted with chemical solvents that are faster and cheaper, usually cancer, although they are later removed, it is not surprising that traces remain in the final product. The solvent generally used is hexane.

Some of these oils are unfit for human consumption For example, cottonseed oil, which is one of the most popular ingredients in margarine, has natural toxins. This unrefined oil is used as a pesticide. The toxin (gossypol), is removed during refining. Furthermore it contains too omega-6 fatty acids relative to omega-3 containing. Both are essential acids but it is believed that an imbalance between the two (excess omega 6) can cause various health problems, including heart disease [2-6] and type II diabetes [7-9]. Most experts in the field believe that a healthy ratio of omega 3 and omega 6 is between 1: 1 and 1: 2. The cottonseed oil, however, has more than 50% of omega 6 and only small amounts of omega-3, giving a ratio of 1: several hundreds or more. As cotton is one of the most crops sprayed with pesticides, also possible that the cotton seed oil can be highly contaminated with pesticide residues. Unfortunately there has been little evidence of this fact.

Canola or rapeseed, widely touted as the healthiest of all oil, is not without problems. Its use is associated with vitamin E deficiency, as well as the stunted. For this reason, it is not permitted for use in the manufacture of infant formula. The oils used in the manufacture of margarine, also among the four major grain crops of genetically modified soybean, corn, rapeseed / canola and cotton.

Step 2: We manufacture oils that are used as raw material for margarine steam cleaned. This destroys all the vitamins and antioxidants. However, pesticide residues and solvents (hexane) remain.

Step 3: Adding nickel oils are mixed with finely divided nickel, a highly toxic substance that serves as a catalyst for the chemical reaction during hydrogenation. Other catalysts may be used, but they are also highly toxic.

Step 4: Again high temperature and pressure is applied oils are subjected to high temperature and pressure in a reactor where hydrogen gas is also introduced. The high temperature and pressure, together with the presence of the nickel catalyst makes the hydrogen atoms are forced to enter the oil molecules. If the oil is partially hydrogenated, it becomes semisolid liquid. Trans fats are formed during partial hydrogenation. Since the double bonds are rigid structures, molecules that contain fat may occur in two forms: cis and trans. In isomers with trans fats, such groups are hydrogen or identical on the opposite side of a double bond, whereas cis are on the same side. If the oil is fully hydrogenated, it becomes a hard solid inedible. No longer it contains trans fats because the molecules have been broken to form linear chains. But this does not mean that they have become healthy again, because all the above steps are not natural.

Step 5: Emulsifiers The resulting product of the process of partial hydrogenation is an odorous, gray and lumpy fat. To remove these lumps are added as emulsifiers are soaps.

Step 6: Deodorization to remove odor of chemicals is again cleaned with steam. This step is called deodorization and again involves high temperature and high pressure.

Step 7: Whitening oil is bleached to get rid of gray.

Step 8: adding micronutrients and dyes are added to compensate vitamins (synthetic) and artificial flavors and of course, the yellow dye that mimics the natural butter. In fact, early last century, was not allowed to add the yellow dye and margarine was a white product. Just they did so to protect consumers and not confounded butter and margarine

Step 9: Finally advertise it as healthy margarine is finished, ready to be publicized to the public, preferably children, as a health food with the full support of many scientists, doctors, nutritionists and health authorities

Conclusions

 It is now known that they are not saturated fats (found in foods such as butter) the main culprits in causing heart disease but are caused by trans fats are formed in margarine during the hydrogenation process.