What is the Difference Between Hydrogenated and Partially Hydrogenated Oil?
🆚 Go to Comparative Table 🆚The main difference between hydrogenated and partially hydrogenated oil lies in the level of trans fats they contain and their impact on heart health. Both types of oils are created through a process called hydrogenation, where hydrogen is added to a liquid fat to make it more solid at room temperature.
- Partially Hydrogenated Oil: This oil contains trans fats, which can negatively affect heart health by increasing LDL (bad) cholesterol and decreasing HDL (good) cholesterol. Trans fats are found in foods like margarine, shortenings, cakes, pies, and deep-fried foods prepared with these fats. In 2015, the FDA banned the use of partially hydrogenated oils in foods due to their health risks.
- Fully Hydrogenated Oil: This oil does not contain trans fats and is allowed in manufactured foods. Fully hydrogenated oils are mostly saturated fat and do not pose the same health risks as trans fats. However, it is still not a healthy option, as they can still contribute to heart disease risk due to the presence of saturated fats.
In summary, the primary difference between hydrogenated and partially hydrogenated oil is the level of trans fats. Partially hydrogenated oil contains trans fats, which are detrimental to heart health, while fully hydrogenated oil does not contain trans fats but may still contribute to heart disease risk due to saturated fats. It is best to avoid foods containing hydrogenated oils in general and opt for healthier fats, such as monounsaturated and polyunsaturated fats found in foods like nuts, avocados, and olive oil.
Comparative Table: Hydrogenated vs Partially Hydrogenated Oil
The main difference between hydrogenated and partially hydrogenated oil lies in the degree of hydrogenation and the types of bonds present in the oil. Here is a comparison between the two:
| Hydrogenated Oil | Partially Hydrogenated Oil |
|---|---|
| Contains no C=C bonds | Contains some C=C bonds that have not been changed |
| Solid fat at room temperature | Liquid fat that has been converted into solid at room temperature |
| Manufacturers can still use it in their processes | Manufacturers can no longer add it to foods in the United States due to health concerns |
| Found in foods like most baked goods, stick margarine, frosting, coffee creamers, and snack foods | Used to be found in similar foods as hydrogenated oils, but now replaced with a combination of oils |
Both hydrogenated and partially hydrogenated oils are high in calories, with nine calories per gram. However, due to the potential negative health effects of partially hydrogenated oils, manufacturers have stopped using them in their processes. Instead, they have switched to using a combination of oils, including fully hydrogenated oil. It is essential to avoid foods containing hydrogenated oils as much as possible to maintain a healthy diet.
- Hydrogenation vs Hydrogenolysis
- Hydration vs Hydrogenation
- Hydrogenation vs Reduction
- Oil vs Fat
- Saturated vs Unsaturated Fats
- Trans Fat vs Saturated Fat
- Canola vs Vegetable Oil
- Cis vs Trans Fatty Acids
- Cis vs Trans Fat
- Fat vs Saturated Fat
- Heavy Oil vs Light Oil
- Saturated vs Unsaturated Fatty Acids
- Olive Oil vs Vegetable Oil
- Saturated vs Unsaturated Hydrocarbons
- Canola vs Olive Oil
- Monounsaturated vs Polyunsaturated Fats
- Saturated vs Unsaturated
- Margarine vs Shortening
- Guar Gum vs Partially Hydrolyzed Guar Gum