What process involves adding hydrogen to unsaturated fatty acids?

Hydrogenation is the process of adding hydrogen to unsaturated fatty acids, which converts them into saturated fatty acids. This chemical reaction occurs in the presence of a catalyst, typically nickel, and results in the saturation of the fatty acid chains, thereby reducing the number of double bonds. The primary reason hydrogenation is used in food processing is to increase the stability of the fats, making them more solid at room temperature. This process can also improve the shelf life of products by preventing oxidation that leads to rancidity.

In the context of unsaturated fats, hydrogenation modifies their structure, making them behave more like saturated fats, which can have implications for health and food texture. Understanding this process is crucial for professionals in nutrition and diet therapy as they guide clients in making informed dietary choices based on fat types and their effects on health.