Hydrogénation of various fats and oils is used extensively in industry but is not generally applied to butter fat (the high cost of the raw material argues against its use as a feedstock). The process reduces the degree of unsaturation of the fat and increases its melting point.

Given the criticism directed at milk fat because of its saturated nature, there appears to be little future in increasing the degree of saturation by means of hydrogénation. The reverse procedure, desaturation or dehydroge-nation, offers more attractive prospects.

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