What hydrogenation does is add more hydrogen atoms to fat and oil molecules, making them more saturated and thus increasing their melting temperature. Hydrogenation is frequently used to convert inexpensive vegetable oils to fats as a substitute for expensive animal fats (e.g. margarine replacing butter & vegetable shortening replacing lard).
This in and of itself is not necessarily nutritionally bad (in a few ways it can be nutritionally better for somepeople), however hydrogenation also has a tendency to create trans-bonds in the carbon backbone of the fat molecules instead of the usual cis-bonds. Cis-bonds are flexible, but trans-bonds are rigid and cause the molecule to kink. These rigid and kinked trans-fat molecules have been shown to correlate with a variety of health problems and thus should be avoided or at least minimized in one's diet.
Yes. Hydrogenating oils turns them into saturated fats.
Made through the process of hydrogenation
The hydrogenation process often uses greater than 1 atmosphere of H2.
trans fat
Trans fats
Trans Fats
Trans Fats
Hydrogenation is the proccess that makes unsaturated fat have characteristics of saturated fat. During the process the shape of the fat molecule changes for cis to trans form. This process increases the risk of heart disease.
The chemical process in which hydrogen atoms are added to unsaturated and polyunsaturated fats is hydrogenation.
Hydrogenation
Unsaturated fat. there is double bonds between the carbons making it semi solid. It gets in margarine by the process of hydrogenation.
There might be miniscule amounts of trans fats in pork, the result of feeding the pig a ration which includes trans fats. Trans fats are normally only produced by hydrogenation.
The process of fat hydrogenation involves a high temperature and the involvement of a metallic catalyst. The metallic catalyst either increases or decreases the number of the chemical bonds within the molecules of the substances.