hydrogenation reaction: chemical reaction in which hydrogen is added to a carbon-carbon double bond to give an alkane; a process used to make solid shortenings and margarine by adding hydrogen to an oil at high temperature and pressure in the presence of a catalyst.

The chemical process of adding hydrogen atoms to the double bonds between carbon atoms in a fatty acid. The result is the conversion of a double bond (unsaturated) to a single bond (saturated).

Treatment of wood with hydrogen and suitable catalysts at high temperature and pressure to produce a gas or oils.

Increase of an oil's stability (resistance to oxidation) and melting point through selective saturation of double bonds (creating more saturated fatty acids). This is done by reacting a bleached and dry oil with hydrogen in the presence of a catalyst (e.g. nickel), followed by removal of the catalyst by filtration or centrifugal separation.

a chemical process that adds hydrogen atoms to an unsaturated oil; "food producers use hydrogenation to keep fat from becoming rancid"

Process in which hydrogen is combined chemically with an unsaturated compound such as an oil. Hydrogenation of oil produces a plastic shortening.

Reacting coal with hydrogen at high pressures, usually in presence of a catalyst.

A chemical reaction that adds hydrogen atoms to an unsaturated fat, thus saturating it and making it solid at room temperature.

Process in which manufacturers change a liquid fat into a solid fat. These solid fats are saturated fats that tend to raise the blood cholesterol level.

chemical reaction with hydrogen. Most common reactions in a petroleum context is saturation of double bonds to convert olefins to paraffins, and aromatics to naphthenes, and the removal of sulfur, nitrogen and oxygen impurities from hetero-molecules.

A process employed to alter the chemical, and usually, the physical properties if a fat. Generally speaking, hydrogenation is used to change a liquid oil into a semisolid or solid fat at ambient temperatures to enhance oxidative stability.

Hydrogenation is the process that turns liquid oil into hard fat; processed food like cookies and crackers contain hydrogenated oil (trans fatty acids) to give them a prolonged shelf-life

The process in which unsaturated fatty acids are saturated with hydrogen atoms to make them more solid.

Chemical process to subtract impurities from chemical substances with the help of hydrogen

A process in which vegetable oils have been artificially hardened, making them more like a saturated fat

A chemical process of converting a vegetable oil from a liquid into a solid using hydrogen.

A way to harden a liquid oil to make it spreadable at room temperature. Hydrogenation increases saturated fat while partial hydrogenation increases both saturated fat and trans fatty acids. Saturated fat and trans fatty acids raise blood cholesterol.

The addition of hydrogen to a compound  particularly to harden unsaturated oils.

A process whereby hydrogen atoms are added to an organic molecule to form a new compound; such reactions usually require heat and pressure in the presence of a catalyst.

The process by which hydrogen is added to an unsaturated fatty acid to make it more solid at room temperature and more resistant to oxidation.

Hydrogenation is the process of adding hydrogen molecules directly to an unsaturated fatty acid from sources such as vegetable oils to convert it to a semi-solid form such as margarine or shortening. Hydrogenation contributes important textural properties to food. The degree of hydrogenation influences the firmness and spreadability of margarines, flakiness of pie crust and the creaminess of puddings. Hydrogenated oils are sometimes used in place of other fats with higher proportions of saturated fatty acids such as butter or lard.

The chemical addition of hydrogen to a material. In non-destructive hydrogenation, hydrogen is added to a molecule only if, and where, unsaturation with respect to hydrogen exists. In destructive hydrogenation, the operation is carried out under conditions which result in rupture of some of the hydrocarbon chains (cracking); hydrogen is added where the chain breaks have occurred.

The chemical transformationtion of reducing sugars into the analagous polyol is done by catalytic hydrogenation using Raney nickel as catalyst.

In a refinery cracking unit, hydrocarbons are subjected to a high temperature, while simultaneously free hydrogen is being introduced. The hydrogen atoms combine into smaller molecules of the lighter hydrocarbons.

The process of adding hydrogen atoms to the carbon-to-carbon double bonds in unsaturated fatty acids. This process results in higher melt points, higher solid fat content and longer shelf life without rancidity in fat-containing products.

a chemical process that converts liquid fats to solid fats.

(high-dro-jen-AY-shun) A chemical way to turn liquid fat (oil) into solid fat. This process creates a new fat called trans fatty acids. Trans fatty acids are found in margarine, shortening, and some commercial baked foods like cookies, crackers, muffins, and cereals. Eating a large amount of trans fatty acids may raise heart disease risk.

A process of adding hydrogen, under high pressure to fats and oils. This results in the fats becoming solid at room temperatures (most margarines – 'yellow fats' – contain hydrogenated fats as do many off-the-shelf cosmetics/skincare). Hydrogenated fats/oils are now recognized at contributing to a number of serious health problems including heart disease, blocked arteries and cancers. YOU SHOULD CHOOSE TO AVOID THEM as much as possible! Glossary of Terms - I Glossary of Terms - J Glossary of Terms - K Glossary of Terms - L Glossary of Terms - M

The process of adding a hydrogen atom to an unsaturated fat to make it more solid and more resistant to chemical change, as in turning a liquid fat into margarine.

Chemical process where hydrogen is introduced into a compound.

The process of passing hydrogen into an unsaturated chemical in the presence of a catalyst to convert the material to a more saturated state (i.e. containing more combined hydrogen.)

the addition of hydrogen across a double (or triple) carbon-to-carbon bond to produce an increasingly saturated compound; paiticularly in the manufacture of margarines etc.

A process that alters the chemical structure of unsaturated fat and makes it more solid and long-lasting.

A chemical reaction in which hydrogen atoms are added to carbon multiple bonds, as in a hydrocarbon.

The process whereby hydrogen is added to an unsaturated oil to increase the stability of the oil. Most oils are partially hydrogenated, providing an increase in stability while maintaining a healthy oil profile.

Hydrogenation is a class of chemical reactions in which the net result is an addition of hydrogen (H2). The usual targets of hydrogenation are unsaturated organic compounds, such as alkenes, alkynes, ketones, nitriles, and imine. Most hydrogenations involve the direct addition of diatomic hydrogen under pressure in the presence of catalysts.