ELAIDINIZATION Meaning and
Definition
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Elaidinization is a chemical process that involves the conversion of liquid fats or oils into solid fats by the introduction of trans fatty acids. Trans fatty acids are isomeric forms of unsaturated fatty acids that contain a double bond in a trans configuration, meaning the hydrogen atoms attached to both carbons of the double bond are on opposite sides of the carbon chain.
During elaidinization, the natural cis double bonds present in the fatty acids of oils or fats are converted into trans double bonds through a process called hydrogenation. This reaction involves the addition of hydrogen gas under high pressure to the unsaturated fats or oils, catalyzed by a metal catalyst such as nickel.
The resulting transformed fats or oils have altered chemical properties, including increased stability and a higher melting point. This makes them suitable for various industrial applications, such as in the production of margarine, shortening, and other food products. Elaidinization is often employed to achieve the desired texture, taste, and shelf life of these processed foods.
However, excessive consumption of trans fats produced through elaidinization has been linked to detrimental health effects. Studies have revealed that trans fats raise levels of LDL cholesterol (bad cholesterol) while lowering HDL cholesterol (good cholesterol), increasing the risk of coronary heart disease and other cardiovascular complications. Due to these health concerns, there has been a growing movement to reduce or eliminate the use of elaidinization in food processing and promote healthier alternatives.
Common Misspellings for ELAIDINIZATION
- wlaidinization
- slaidinization
- dlaidinization
- rlaidinization
- 4laidinization
- 3laidinization
- ekaidinization
- epaidinization
- eoaidinization
- elzidinization
- elsidinization
- elwidinization
- elqidinization
- elaudinization
- elajdinization
- elakdinization
- elaodinization
- ela9dinization
- ela8dinization
- elaisinization
Etymology of ELAIDINIZATION
The word "elaidinization" is derived from the term "elaidin", which itself comes from the French word "élaidine". "Elaidine" refers to a fatty substance that is solid at room temperature and produced by the transformation of liquid oils through a process known as "elaidinization". The term was coined in the mid-19th century when French chemist and pharmacist, Eugene Bourgoin, conducted experiments on oils and fats, leading to the discovery of elaidinization. The suffix "-ization" is added to indicate the process or action of forming the substance.
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