Fat hydrogenation

Fat hydrogenation is a chemical process used to convert liquid vegetable oils into solid or semi-solid fats by adding hydrogen atoms to their carbon chains. This process changes the structure of the fats, often turning healthy unsaturated fats into more stable, longer-lasting trans fats, which can improve texture and shelf life in processed foods. However, hydrogenation can also create trans fats, which are linked to health issues. The process involves catalysts and high pressure, and it’s commonly used in making margarine, shortening, and baked goods to achieve desired consistency.