One of the most frequent questions people ask me is What is HHC? I was personally very weary of HHC until I found the below information from Allison Justice from the Hemp Mine. (https://thehempmine.com)
HHC is more stable than THC in its natural form. This happens for the same reason that hydrogenated vegetable oils last so much longer than regular vegetable oils. By saturating the chemical structure, it becomes less susceptible to oxidation and breakdown. THC (D8 & D9) is easily oxidized by UV, time and temperature. Degradation is the loss of hydrogen atoms (oxidation) and thus CBN is created. When this happens, THC becomes CBN (cannabinol) — which has only 10% of the psychoactivity of THC.
HHC is an acronym for hexahydrocannabinol. The process to create this product is called hydrogenation. This technique is nothing new in food science, everyone has heard of hydrogenated vegetable oil. This is how we produce margarine from liquid vegetable oil. What we are doing is adding hydrogen to the THC molecule, the opposite of oxidation. So, hydrogenation is in fact a reduction of the molecule. With HHC, all the double bonds have been broken and replaced with hydrogen (AKA hydrogenation).
In this process a metal catalyst must be used. We use ONLY Platinum, NOT palladium like many labs will use because of cost differences. Palladium use can cause EXTREMELY toxic reactions called catalyst poisoning unless this technique is done by a chemist with years of experience in hydrogenation. We use only Platinum to avoid this chance 100%. Palladium testing is shown in the documents section. To complement this safety protocol, every batch of HHC is paired with analytical results via Mass Spec. If you send this sample to a lab which tests with HPLC, THC will not be detected.