| hydrogenation | <chemistry> The adding of hydrogen to another molecule. <biochemistry> The adding of hydrogen to unsaturated hydrocarbons or fatty acids (hydrocarbons or fatty acids which contain carbon-carbon double bonds). Oils and fats used in making prepared foods are often hydrogenated to improve their shelf life. (09 Oct 1997) |
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| fats | <biochemistry> A term largely applied to storage lipids in animal tissues. The primary components are triglyceride esters of long chain fatty acids. (18 Nov 1997) |
| fats, unsaturated | Fats containing one or more double bonds, as from oleic acid, an unsaturated fatty acid. (12 Dec 1998) |