UC Riverside chemists have come up with a novel way to add hydrogen to natural oils to prolong the shelf life of foods, while minimizing the production of trans fats that may have adverse health effects like increased bad cholesterol levels and coronary heart diseases.
In scientific parlance, the term hydrogenation is used to describe the addition of hydrogen to natural oils.
The researchers have revealed that they have basically designed a catalyst, a substance that accelerates a chemical reaction, which allows hydrogenated oils to be made while minimizing the production of trans fats.
Lead researcher Francisco Zaera, a professor of Chemistry, has revealed that the team used a common catalyst called platinum for these processes in their experiment.
The researcher said that the team controlled the shape of the platinum particles, which enabled them to make the catalyst more selective, that is, become capable of selecting a specific pathway from among many possible chemical reactions.
They said that in their case, selectivity referred to the production of partially hydrogenated fats without the making of trans fats.
Zaera's team found that the platinum catalyst performed most selectively when its particles assumed tetrahedral shapes, with the atoms arranged in a hexagonal honeycomb lattice.
Particles with these shapes allow for the preservation of the harmless cis configuration in the hydrogenated fats, and other lattices found by the researchers favour the production of trans fats.