(partially) Partially hydrogenated fats are a the result of chemical addition of hydrogen units to polyunsaturated fatty acids. If hydrogenation is not complete, the process renders trans-fats (as compared to cis-fats found commonly by natural processes). The reason for hydrogenation is to gain optimal texture of fats and oils in processed foods. Trans-fats have been associated to increases in bad cholesterol (LDLs), but fully hydrogenated fats do not contain trans-fats and are not associated to clinical symptoms of heart disease.
These are fats you want to avoid in your diet if you want to lower bad cholesterol levels. Hydrogenated fats are fats - either polyunsaturated or monounsaturated - that have been treated with hydrogen atoms to guarantee a longer shelf life. The process of hydrogenation causes fats to become saturated fats.
During hydrogenation, hydrogen atoms are added back to polyunsaturated or monounsaturated fats to protect against rancidity from bacteria or air exposure. As a consequence, this process causes hydrogenated fats to become saturated fats. If a food label states the words partially hydrogenated oils among its first ingredients, that means that it contains alot of trans-fatty acids and saturated fats which are both bad for your health.
unsaturated fats that have undergone a process that adds hydrogen to produce a solid, saturated fat. This is the least healthy fat to consume.
These are polyunsaturated or monounsaturated fats in which hydrogen atoms are added to protect it from rancidity. But as a consequence, the process turns hydrogenated fats into saturated fats. A food label that indicates that it contains partially hydrogenated oils means that it contains a lot of trans fatty acids and saturated fats - fats that are bad for the health.
fats to which hydrogen has been added; usually causing them to be saturated.