Food Chemistry
Hydrogenation
Addition of hydrogen across double bonds of unsaturated fatty acids using a nickel catalyst, raising melting point and oxidative stability.
Real-life application
What turns liquid vegetable oil into solid vanaspati or margarine — and why health advisories now warn about the trans fat it can create.
Related terms
Trans fat
NutritionUnsaturated fatty acids with at least one double bond in the trans configuration, formed industrially by partial hydrogenation or naturally by rumen bacteria.
Iodine value
Quality & SensoryGrams of iodine absorbed by 100 g of fat, measuring total unsaturation.
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