For Hydrogenation we have terms and definitions in 8 topics. The topics are Agroscience, Car Care, Carpet, Food, Food and Health, Huntingtons Disease, Natural Gas and Nutrition.

Hydrogenation (Agroscience)

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

Hydrogenation (Car Care)

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.

Hydrogenation (Carpet)

The process of passing hydrogen into an unsaturated chemical in the presence of a catalyst to convert the material to a more saturated state.

Hydrogenation (Food)

Drogenation 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. drogenation contributes important textural properties to food. e degree of hydrogenation influences the firmness and spreadability of margarines, flakiness of pie crust and the creaminess of puddings. drogenated oils are sometimes used in place of other fats with higher proportions of saturated fatty acids such as butter or lard.

Hydrogenation (Food and Health)

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.

Hydrogenation (Huntingtons Disease)

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

Hydrogenation (Natural Gas)

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.

Hydrogenation (Nutrition)

A chemical process by which liquid oils are turned into plastic or hard fats by bombarding the oil molecules with hydrogen atoms. It breaks the double bonds in fatty acids and forms bonds with hydrogen instead thereby saturating carbon atoms with hydrogen atoms. This destroys the nutritional value of the oil and does not occur in nature. See also Essential Fatty Acid article and Saturated Fats definition.

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