Le site de vulgarisation scientifique de l’Université de Liège. ULg, Université de Liège
Hydrogenation

procedure which consists of fixing hydrogen atoms on the double bonds of unsaturated fatty acids. That raises their degree of saturation and melting point. It is this procedure in particular which allows liquid vegetable oils in their natural state to be rendered semi-solid, for example from the point of view of using them in margarines. These fats are abundantly used in the agrofood sector (sandwich spreads, chocolate, ready made meals, pastries, etc.).

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