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hydrogenation |
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hydrogenationAddition 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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| Therefore it is urgently necessary that the hydrogenation of coal be continued. Lower linolenic levels produce a more stable soybean oil with less need for the hydrogenation process responsible for creating trans fats. Hydrogenation increases shelf life and flavor stability, making it attractive to packaged snack makers and restaurants. |
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hydrogenation
