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Hydrogenation Vanaspati Plants are extension of hydrogenation plant. They are producing hydrogenated vegetable oils suitable for edible purpose in the form similar to balter / margarine / Vanaspati – a product similar to margarine, is very commonly used in Indian sub-continent as a cooking medium. Sundex offer wide range of Vanaspati plants.
SUNDEX offers its clients a wide range of Hydrogenation Plants that is used to extract oil. The oils and fats are a group of organic compounds called 'Fatty Acids' and form a vital part of daily food, which is used as a raw material for making soap. These fatty acids are made up of union of several carbon atoms in a straight chain with hydrogen and oxygen atoms. Further, a single chain comprises 6 to 24 carbon atoms, wherein 12,14,16,18 and 20 carbon chains are common. When the fatty acid reaches saturation point and the combination of carbon atoms with hydrogen is incomplete there is a possibility of further addition of hydrogen. More the un-saturation lower is the melting point of fatty acid as such, many oils containing un-saturation remains as liquids at normal temperatures. Besides, the ones that contain low amount of un-saturated acids become solid or semi solid fats at normal temperatures.
Apart from this, the liquid oil can be converted to a required degree of hardness by reducing its un-saturation with the controlled reaction with hydrogen. Thus, vanaspati is such a product obtained by controlled hydrogenation of edible liquid oils (called 'soft oils' in the industry, this ensures that its hardness, consistency and grainy appearance resemble natural ghee. The addition of hydrogen in oil occurs when the hydrogen gas is brought in contact with the oil at a higher temperature in the presence of metallic nickel catalyst prepared under controlled conditions. Therefore, the process is not simple, it involves several steps, which can be performed with the help of these Hydrogenation Plants.
The extensive range of Hydrogenation offered by us is developed in tandem with the set industry standards. These are used for increasing of the melting point of unsaturated oils, fats and fatty acids. The Hydrogenation reaction is carried out under hydrogen gas pressure in presence of nickel catalyst, high temperature and nil moisture conditions. These hardened fats are then used generally in combination for the formulation and processing of vegetable ghee (vanaspati), margarine, shortening, confectionery and other cooking fats.
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