hydrogenation
1
6.8
- noun
- /ˌhaɪdrəˈdʒɛnəˌteɪʃən/
- Specialized
:
hidrogenación
- After deodorization, hydrogenation, and blending with other oils, it is marketed as a cooking oil or margarine.
- hydrogenation of oils
Examples
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OK, so that's done with catalytic hydrogenation, right?
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The other day at work, someone asked me about hydrogenation and saturated fats.
Blog text (10) -
The process is called hydrogenation.
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In all the years of the war, in all the great Allied raids... ...not one important hydrogenation plant was hit.
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I designed the pilot hydrogenation-plant... ...working with their Soviet scientists.
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Ngadi et al. (2007) demonstrated the relationship between redness and the degree of hydrogenation of vegetable oil. Increasing the degree of hydrogenation (during cooking) improved the redness of chicken nuggets.
Academic text (2015) -
Before Randolph testified, oil chemists from the industry and the FDA had established with their extensive testimony that hydrogenation made source oils chemically equivalent, so the allergy issue was deemed irrelevant to the peanut butter standard.
Academic text (2016) -
Margarine is made through the chemical process of hydrogenation of vegetable oils.
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Many snack foods contain oils that have undergone hydrogenation to improve their texture.
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The hydrogenation of unsaturated fats turns them into saturated fats, which are more stable.
How Saturated
Surface Forms
Morphology
hydrogenation = hydrogenate (transparent) = hydrogen + ation
Derived from the verb 'hydrogenate' with the nominalizing suffix '-ation' to indicate the process of adding hydrogen, a direct and standard morphological formation.
Etymology
Hydrogenation comes from the word hydrogen, which itself is made from the Greek parts hydro- meaning 'water' and -gen meaning 'to make'. So hydrogenation is the process of 'adding hydrogen' — the 'water-maker' gas — to another substance, for example to turn liquid vegetable oil into firm margarine.