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we interrupt this broadcast with
breaking news fortunately good news the maker
of Oreo's America's favorite cookie has recently changed the ingredients in
response to the demand
for a healthier product no longer will we be consuming
the dreaded trans fat which has proven to contribute to coronary artery disease
the trans fat has been replaced with non hydrogenated vegetable oil
a much more heart friendly fat so what is the difference between
partially hydrogenated fat and unsaturated fat and why is it important to us
we will now show the difference between these fats
and why the delicious Oreo has been modified for us to enjoy
"crowd talking sound effect" so what are
triglcerides? triglycerides are made of
three fatty acids with a glycerol backbone they can
either be solid at room temperature or
liquid at room temperature the solid ones have
mostly saturated fatty acids
and the liquid ones have mostly
unsaturated fatty acids
this is an example of an unsaturated triglyceride
as you can see it has four double bonds we are going to
treat it with four H 2's and platinum at a very high heat
to convert it to all single
bonds so in this reaction we end up with a product
that has all single bonds and is fully hydrogenated um,
what's happened is it has actually removed the double
bonds so these four double bonds
are what has been removed by
the four hydrogen and the platinum
what you just saw was the reaction
in catalytic hydrogenation here we have the
same unsaturated triglyceride in this case
we're going to limit the amount of H 2 that we use
so that our end product is a
partially hydrogenated fat um,
we're going to remove this double bond and this double bond
and we'll be left with two double bonds in our
partial hydrogenation so
in this case we do not have all single bonds
the way we do in complete hydrogenation
when unsaturated oils are partially hydrogenated
more chemistry is happening than just the conversion
of carbon-carbon double bonds into single bonds
in partial hydrogenation
not only does it leave some of the double bonds it
also converts some
of them from cis to trans
this would be cis and that would be trans
because there are no double bonds and saturated fats have only single bonds
they are able to interact strongly with
London forces this results in a higher melting and boiling point which is why
they are solid at room temperature
unsaturated fats have one or more double bonds resulting in weaker London forces
lowering the melting and boiling point and leaving them liquid at room
temperature
hey honey have you seen this article on the register about
FDA and trans fats? no oh yes
it is all about trans-fats and
oreo cookies
"sound effect"
so now you see the process involved in creating the reaction to produce
catalytic hydrogenation and partial hydrogenation
and the difference between the two aren't we glad
Oreos changed the ingredients
O-R-E-O
C-O-O-K-I-E balls O-R-E-O
C-O-O-K-I-E balls