Hydrogenation

Hydrogenation is a chemical process that adds hydrogen atoms to unsaturated molecules, particularly carbon-carbon double bonds, resulting in more saturated molecules. Hydrogenation is used in a wide range of applications, such as increasing the shelf-life of food products by making them more stable, converting vegetable oils into margarine or shortening, and producing synthetic lubricants. This process is particularly important for the food industry, as it extends the life of food products and improves the flavor and texture of food products. Hydrogenation also has environmental implications, as it can lead to the formation of trans fatty acids, which are linked to poor health outcomes.