What does hydrogenation mean?
Hydrogenation is a chemical process in which hydrogen is added to a compound, most often to convert carbon–carbon double bonds into single bonds. The process is especially important in the production of margarine and other solid or semi-solid fats from liquid vegetable oils, because adding hydrogen raises the fat’s melting point. It is also used to reduce other unsaturated organic compounds in industrial and pharmaceutical chemistry. In its strict chemical sense, hydrogenation is an addition reaction and is usually performed with a metal catalyst, such as nickel, palladium, or platinum, under controlled conditions. Partial hydrogenation leaves some double bonds intact and can produce compounds with properties different from those of fully hydrogenated fats. The related process of dehydrogenation proceeds in the opposite direction by removing hydrogen.
nounThe chemical process of adding hydrogen to a substance, especially an unsaturated organic compound, typically in the presence of a catalyst. It is used to reduce double or triple bonds and can convert oils and fats into more saturated forms.
- The chemical addition of hydrogen to a substance, especially to reduce carbon–carbon double or triple bonds.
- The conversion of an unsaturated compound into a more saturated compound, commonly used in the treatment of oils and fats.
- The removal of hydrogen atoms from a molecule as part of a broader chemical transformation, especially in biochemical and industrial reactions.
"Hydrogenation of vegetable oil produces a more solid, saturated fat."
"The hydrogenation of the double bonds in vegetable oil raises its melting point."
"Hydrogenation requires a suitable catalyst and controlled reaction conditions to prevent unwanted products."
Plural form is used when referring to multiple distinct hydrogenation processes or reactions.
"The researchers compared two hydrogenations of the same unsaturated substrate."
Hydrogenation helps make unsaturated oils more solid, but partial versions of the process can also transform their fatty-acid profile.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does hydrogenation come from?
Hydrogenation was formed in the 19th century from hydrogen plus the suffix -ation, which forms a noun indicating a process or action. Hydrogen itself takes its name from Greek hydor, meaning “water,” and genes, meaning “producing,” reflecting its role in forming water when combined with oxygen. The related verb hydrogenate developed in the same period to describe the addition of hydrogen to a substance.
Related word forms
How hydrogenation is actually used
The term is primarily technical and is used in chemistry, biochemistry, and food production. In discussions of partially hydrogenated oils, it can also refer to processes that alter the levels of saturated and unsaturated fats without making the oil completely solid.
Easily confused with hydrogenation
Hydrogenation adds hydrogen to a compound, whereas dehydrogenation removes hydrogen from it.
Hydrogenation adds molecular hydrogen across chemical bonds, while hydration generally involves the addition of water to a substance.