Partially+Hydrogenated+Vegetable+Oil

=**1. What is the chemical composition of the substance?**= =2. Is the ingredient naturally available or artificial?= = = =3. What processes are involved in harvesting, mining, or other methods of aquiring this ingredient?= =4. What chemistry is involved in the preparation or synthesis of the ingredient?= =5. Are there any reported quality control standards for this ingredient?= =6. What other common foods use this ingredient?= =7. Who are the major producers of this ingredient? Where are they located?= =8. Are there any interesting facts related to the ingredient or food you learned while searching for information?=
 * Hydrogen is artificially added to the vegetable oil to make PHVO
 * Vegetables are harvested and their oils are extracted in a process which includes; pressing, extracting oil, centrifuging, refining, and then bleaching and deodorizing.
 * The oil is then hydrogenated as explained below.
 * partially hydrogenating oil keeps it in a liquid state
 * fully hydrogenating oil turns it solid
 * this process turns it into the perfect low cost butter substitute
 * The only requirement that manafacturers who use PHOV must meet is that it is put in the ingredents list and that the Trans fat is put in the nutritional table.
 * Most manufactured foods contain trans fats that are found in PHVO
 * Examples: Deep fried foods (fries, chicken, fish), margarine, cookies, crackers, and cakes.
 * most major food producers use PHOV in their products
 * however some companies are trying to create healthier foods and are find alternate choices.

PHVO is not liked by most nutritionalists because it has lots of trans fats in it.

=Works Cited:=
 * http://wilstar.com/lowcarb/chem.htm
 * =http://www.treelight.com/health/nutrition/PartiallyHydrogenatedOils/=
 * ===http://www.cspinet.org/new/pdf/trans_report.pdf===
 * === === [|www.fda.gov/FDAC/features/2003/503_fats.html]
 * [|www.madehow.com/Volume-1/Cooking-Oil.html]

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