Final answer:
Hydrogenation is the process of adding hydrogen to unsaturated fatty acids to create a more solid fat, often used to convert liquid vegetable oils into semi-solid forms such as margarine. It involves catalysts and can result in the formation of trans fats.
Step-by-step explanation:
The process of adding hydrogen to an unsaturated fatty acid to create a more solid fat is known as hydrogenation. Essential in food production, hydrogenation is achieved by using a catalyst such as nickel, platinum, or palladium to add hydrogen to the C=C double bonds present in the unsaturated fats. This chemical reaction transforms the structure of the fatty acid chains, converting liquid vegetable oils into semi-solid or solid forms, like margarine or shortening. The hydrogenation of oils increases their melting point, shelf-life, and stability. During this process, particularly with partial hydrogenation, some of the 'cis' double bonds in the fatty acids may transform into 'trans' double bonds, producing trans fats which have health concerns associated with them. The interest in hydrogenated products stems from their ability to act as cheaper, longer-lasting substitutes for products like butter.