Two researchers from Purdue developed a hydrogenation process to solidify soybean oil for use in foods without creating trans fats, which can raise cholesterol and lead to heart disease and diabetes. The FDA started a three-year phase-out in 2015 of partially hydrogenated oils from the food supply.
The new method, called high-voltage atmospheric cold plasma hydrogenation, could help maintain demand for soybeans, the dominant oilseed grown in the United States. The researchers, Kevin Keener and Ximena Typez, said two main obstacles remain in adapting their process to commercial use. First, the new process creates a small amount of byproduct, possibly an alternative form of trans fat. And, second, the cold plasma process is much slower than conventional high-pressure and high-temperature hydrogenation although it uses less energy.
Hydrogenation thickens vegetable oils so they are solid or semi-solid and can be used in products such as shortening and margarine. “Some food manufacturers now use palm oil and other imported oils that do not require hydrogenation, rather than less expensive soybean oil,” said Purdue.