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The process of breaking the double carbon bonds in unsaturated fatty acids and adding hydrogen.
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Hydrogenation
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Sterols
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Triglycerides
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Lipid
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Hydrogenation is the process of breaking the double carbon bonds in unsaturated fatty acids and adding hydrogen. This process is commonly used in the food industry to convert liquid unsaturated fats into solid fats, such as the hydrogenation of vegetable oils to produce margarine. Hydrogenation increases the shelf life and stability of fats, but it also produces trans fats, which are unhealthy and can increase the risk of heart disease. Sterols, triglycerides, and lipids are all related to fats and lipids but do not specifically refer to the process of hydrogenation.
