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hydrogenation
(redirected from Hydrogenated vegetable oils)

    Also found in: Medical, Encyclopedia, Wikipedia 0.18 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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? Mentioned in ? References in periodicals archive
 
A controversial nutritional test of a chemically modified fat suggests that the substance is more harmful, in at least some respects, than are the partially hydrogenated vegetable oils that it's intended to replace.
Ingredient shuffle: a trans fat substitute might have risks too by Harder, B. / Science News
Although many vegetarians are proud of their reduced animal fat intake, their diet may still be high in saturated fat from dairy products and eggs, palm oil, and coconut oil and in trans fats from partially hydrogenated vegetable oils.
10 ways to improve your vegetarian lifestyle by Rifkin, Mark / Vegetarian Journal
We severely process many of our foods for convenience, and the result is a dangerously increased intake of preservatives, flavor enhancers such as MSG, hydrogenated vegetable oils, artificial colors, and corn syrup.
Understanding an epidemic by Running & FitNews
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