What is hydrogenation?
Hydrogenation of fats is the addition of hydrogen to the double bonds in the fatty acid chains. This process is very important in the food industry. Two major objectives are accomplished through hydrogenation of fats, (1) the allowance of the conversion of a liquid oil to a semisolid fat that is more suitable for specific food applications such as margarines and shortenings, and (2) the improvement of oxidative stability of the oil. A major disadvantage of the hydrogenation process is the formation of trans fats (see ‘Which is better trans fats or saturated fats?’).
Hydrogenation is the process by which hydrogen is added to oils – this makes the liquid oil semisolid. Monounsaturated or polyunsaturated fats are changed into saturated fats and trans-fatty acids, which are similar to saturated fat. Trans-fatty acids have the same effect on blood cholesterol as saturated fat. You find these trans-fatty acids in shortening, margarine, and many processed foods.
