hydrogenation

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hydrogenation

The addition of hydrogen to another compound, usually an unsaturated organic compound. Unsaturated oils are hydrogenated to form margarine.
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Noun1.hydrogenation - a chemical process that adds hydrogen atoms to an unsaturated oil; "food producers use hydrogenation to keep fat from becoming rancid"
chemical action, chemical change, chemical process - (chemistry) any process determined by the atomic and molecular composition and structure of the substances involved
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References in periodicals archive ?
Partially hydrogenated vegetable oils and hydrogenated oil (used in ready-to-eat fast foods, bakery foods and processed foods) should be avoided as a medium of cooking/frying.
Substituting manufactured margarine for butter and lard was a horrible idea nutritionally (but a smart idea for corporate profitability), and the overall shift to hydrogenated vegetable oils from traditional, unadulterated animal fats hasn't reduced heart and artery disease in the U.
Edible Glitter Nature Color has the added benefit of being unflavored or flavor-neutral and contains no sugar, artificial sweeteners, fats or hydrogenated vegetable oils.
While some fats are extremely bad, like trans fats from hydrogenated vegetable oils (due to processing), there are other fats which are good, like omega-3 fatty acids.
Consumers are advised to check ingredients lists for hydrogenated fats or hydrogenated vegetable oils.
The specific functional properties of palm oil make it an important ingredient in food manufacturing, and as a trans-fat free product, a popular replacement for partially hydrogenated vegetable oils.
Hydrogenated vegetable oils helped propel the national distribution of processed foods and, later, the rise of fast-food restaurants.
During the inspection campaign, the team seized half a ton of dairy products adulterated with hydrogenated vegetable oils, he added.
The industrially produced trans fats are also known as partially hydrogenated vegetable oils.
The foodservice wholesaler removed all hydrogenated vegetable oils, and therefore all artificial trans fats, from its own-label products in 2008.
Thus, natural saturated fats were tarred with the black brush of unnatural hydrogenated vegetable oils.
According to the 2004 book Trans Fats: The Hidden Killer in Our Food by Judith Shaw, "Foods made with partially hydrogenated vegetable oils have an indeterminate storage time or shelf life.