What does the term "hydrogenation" refer to in food processing?

The term "hydrogenation" in food processing specifically refers to the process that converts liquid fats to solid fats. This is achieved by adding hydrogen gas to liquid oils, which alters the chemical structure of the fat. During hydrogenation, the unsaturated fats found in oils are transformed into saturated fats, resulting in a more solid texture at room temperature. This is commonly used in the production of margarine and shortening, as the solidified fats can improve the texture and stability of various food products.

In addition to changing the physical state of the fat, hydrogenation can also affect the flavor and shelf life of the substances produced. However, the primary and most notable aspect of hydrogenation is its role in solidifying liquid fats. This process can also lead to the creation of trans fats, which have raised health concerns in recent years. Understanding hydrogenation is crucial for appreciating the changes that occur in food processing and the implications for nutrition and health.