BACK TO PREVIOUS PAGE
Hydrogenation. The catalytic addition of hydrogen to fatty acids (q.v.) at the sites of their double bonds (q.v.), thereby reducing their degree of unsaturation (q.v.). Its chief purpose is to convert liquid oils to semisolid fats (q.v.) so they become suitable for shortening (q.v.) or margarine (q.v.) production, and to enhance their stability.