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hydrogenation
(redirected from Hydrogenated Oils)

    Also found in: Medical, Encyclopedia, Wikipedia 0.09 sec.

hydrogenation

Addition of hydrogen to an unsaturated organic molecule (one that contains double bonds or triple bonds). It is widely used in the manufacture of margarine and low-fat spreads by the addition of hydrogen to vegetable oils.

Vegetable oils contain double carbon-to-carbon bonds and are therefore examples of unsaturated compounds. When hydrogen is added to these double bonds, the oils become saturated and more solid in consistency.



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It is widely used in frying oil, in processed foods as partially hydrogenated oils and in ingredients such as margarine and shortening.
IHOP TO ELIMINATE TRANS FATS THIS YEAR by Daily News (Los Angeles, CA)
Written especially for individuals attempting to follow an anti-inflammatory diet who have trouble finding recipes to use, The Anti-Inflammation Diet and Recipe Book offers entrees, breakfasts, salads, soups, and desserts that exclude common allergens and inflammation-aggravators such as fried foods, foods with hydrogenated oils, peanuts and peanut products, alcohol, juice, caffeinated teas and sodas, potatoes, tomatoes, wheat products, corn, sugar, pork, citrus fruits and more.
The Anti-Inflammation Diet and Recipe Book by Internet Bookwatch
Hydrogenated oils showed the highest rate of depletion, while high oleic oils usually exhibited the lowest.
High oleic oils perform better than standard oils during frying by Emerging Food R&D Report
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