What is Hydrotreated Vegetable Oil?
Hydrotreated Vegetable Oil, also known as HVO, is a type of vegetable oil that has undergone a process known as hydrogenation. This process involves adding hydrogen to the molecules in the vegetable oil, which changes its physical and chemical properties. HVO is becoming increasingly popular in both the biodiesel and edible oil industries, due to its ability to reduce emissions and provide a more sustainable cooking oil.
What are the Benefits of Hydrotreated Vegetable Oil?
There are several benefits of using hydrotreated vegetable oil over traditional vegetable oils, including:
- Improved Emissions: Hydrotreated vegetable oil has a much lower sulfur content than traditional vegetable oils, resulting in reduced emissions when used as a fuel.
- Reduced Carbon Footprint: HVO reduces greenhouse gas emissions associated with producing and using vegetable oil, helping to reduce its overall carbon footprint.
- More Sustainable Cooking Oil: Hydrotreated vegetable oil has a much higher smoke point than traditional vegetable oils, making it a more sustainable alternative.
Where is Hydrotreated Vegetable Oil Used?
Hydrotreated vegetable oil is most commonly used in biodiesel production, where it is mixed with other plant-based oils such as soybean, rapeseed and palm to reduce emissions and improve fuel efficiency. HVO is also becoming a popular cooking oil in many countries due to its higher smoke point, lower carbon footprint and improved flavor profile.
Hydrotreated vegetable oil offers many benefits over traditional vegetable oils, including improved emissions, reduced carbon footprint and more sustainable cooking oil. HVO has become a popular choice for both biodiesel production and cooking, and is slowly becoming the preferred oil for many households around the world.