What is the difference between hydrogenated and hydrolyzed?
Hydrogenation refers to a process in which hydrogen is added to an oil that starts out as a liquid and converts it to a more solid form. It is commonly used in the manufacture of margarines, but is also used in many packaged good to keep the oil from separating. This is why a high fat potato chip or cookie doesn’t appear oily even though it is very high in fat. Hydrogenated fats are not natural and should be minimized in the diet. Hydrolyzed vegetable or plant protein (HVP) are additives used as flavor enhancers in such foods as instant soup and sauce mixes or wieners. They are made of plant protein, usually from soybeans, that have been broken down using water into smaller components. HVP contains MSG (monosodium glutamate) which may cause reactions in sensitive people.
