Conversion of liquid oils to semi-hard fats by the addition of hydrogen to the unsaturated double bonds.
A process employed to alter the chemical and physical properties of a fat or oil. Generally, hydroge- nation is used to change a liquid oil into a semisolid or solid fat at ambient temperature and to enhance oxidative stability. The process involves the addition of hydrogen atoms to the carbon-to-carbon double bounds in unsaturated fatty acids. When oils are hydrogenated to saturation, the resulting products are hard, brittle, white solids at room temperature with relatively high melting points.
A chemical reaction/process in which hydrogen atoms are added to molecules (e.g., of unsaturated fatty acids) in edible oils. In the case of fatty acids, the fraction of each isomeric form {trans vs. cis fatty acids) and the molecular chain length (of the fatty acids present) have a large impact on the melting characteristics of each (fat or oil), with shorter-chain fats melting at lower temperature.
Hydrogenation is the most common chemical reaction utilized in the edible oils (processing) industry. Hydrogenation increases the solids (i.e., crystalline fat) content of edible fats/oils, and improves their resistance to thermal and atmospheric oxidation (e.g., for frying of foods). Those increases in solids and resistance to oxidation resuh from the reduction in the fat/oil relative unsaturation, plus increased geometric and positional isomerization of the fat/oil molecules.
The edible oil/fat hydrogenation reaction is accomplished by treating fats/oils with pressurized hydrogen gas in the presence of a catalyst. As a result, the (usually) liquid oils are converted to moresaturated fats, which are semisolids at an ambient temperature of 72°F (22°C).
The presence of trans fatty acids in hydrogenated edible oils can be reduced significantly via changes in catalyst, temperature, pressure, etc. utilized in the hydrogenation reaction. In general, natural oils and fats possessing melting points lower than 121°F (50°C) are nearly completely absorbed in the digestive system of typical humans.
The process of adding hydrogen atoms to an unsaturated fat to make it more saturated, more solid, and more resistant to chemical change. Manufacturers often hydrogenate fats to turn liquid fats into solids (as in margarine) or to give them a longer shelf life.
The process of adding hydrogen to polyunsaturated oils to solidify them.
The process by which hydrogen is added to liquid oils using a catalyst to saturate and harden them.
The process of introducing hydrogen into a compound, as when oils are hydrogenated to produce solid fats.
The addition of hydrogen atoms to a compound; the conversion of unsaturated fatty acids to saturated fatty acids.
A process of changing an unsaturated fat to a solid saturated fat by the addition of hydrogen in the presence of a catalyst.
A manufacturing process in which hydrogen atoms are added to unsaturated fats, making them more saturated. Manufacturers use hydrogenated oils to extend the shelf life of products. Consumption of hydrogenated oils has been shown to increase blood cholesterol levels.