hydrogenated
hy-DROJ-uh-nay-ted
/haɪˈdrɒdʒəneɪtɪd/
A chemical process where hydrogen is added to liquid vegetable oils to make them more solid and shelf-stable.
This process creates 'trans fats,' which are widely considered the most harmful type of fat for heart health.
The story behind the word. The word combines 'hydrogen' with the suffix '-ated.' Hydrogen itself comes from the Greek 'hydro' (water) and 'genes' (born), because when hydrogen burns, it 'gives birth' to water.
Word relationships
- unhydrogenated: Oils that have not undergone the hydrogenation process.
Word family
- hydrogen (noun): The chemical element used in the process.
- hydrogenation (noun): The chemical reaction itself.
Collocations
- partially hydrogenated
- fully hydrogenated
- hydrogenated oil
- hydrogenated fat
Example sentences
- "Avoid partially hydrogenated oils, as they are a primary source of trans fats in the diet." Health warnings about trans fats.
- "Hydrogenated fats allow margarine to remain solid at room temperature, unlike natural vegetable oils." The chemistry of margarine.
Memory hook
Hydrogen-ated: you 'added' (ated) 'hydrogen' to the oil. Adding hydrogen to oil.
When not to use
This is a very specific chemical term; don't use it for general cooking unless you are referring to industrial oil modification.
Fun facts
- Hydrogenation was originally invented to make candles cheaper by solidifying liquid fats, before it was ever used for food.
Related words
Explore more words
shortening, stabilizer, Hydrocarbon, emulsify, emulsifier, pasteurization
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