Hydrogenation of vegetable oils

Hydrogenation of vegetable oils is a chemical process where hydrogen gas is added to liquid oils in the presence of a catalyst, usually nickel. This process converts the oils from liquid to solid or semi-solid form, creating products like margarine and shortening. By adding hydrogen, the carbon-carbon double bonds in the unsaturated fats are transformed into single bonds, making the fats more stable and resistant to spoilage. Nonetheless, partial hydrogenation can produce trans fats, which are linked to health concerns. Complete hydrogenation results in fully saturated fats, but trans fats are often a byproduct of partial processes.