Vansaspati ghee, a fully or partially hydrogenated vegetable cooking oil, often used as a cheaper substitute for ghee.
In India, vanaspati ghee is usually made from palm oil.
Hydrogenation is performed using a catalyst known as "supported nickel catalyst", in reactors at low-medium pressure (3-10 bar).
Vanaspati ghee is manufactured from partially hydrogenated permitted vegetable oils.
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