What is meant by hydrogenation of vegetables oil ?

Hydrogenation of vegetable oils means that molecular hydrogen in reacted with unsaturated vegetable oils to provide vegetable oils which are partially or fully saturated. It means to reduce or remove double bonds bonds present in the oil. This process is carried out in the presence of a catalyst. Hydrogenation of vegetable oils produces vegetable oils which have higher melting point. 


R= hydrogen atom or an alkyl group

Catalysts used are generally platinum, palladium, raney nickel

R2 C=CR2  + H  → R2 CH-CHR2

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 adding of hydrogen to unsaturated vegetable oil in order to obtain saturated venaspati ghee in presence of catalyst like nickel and palladium is hydrogenation of vegetable oils.

vegetable oil + hydrogen ------ in presence of ni ----- > venaspati ghee

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it is the adding of hydrogen to veg oil in the presence of a catalyst like nickel or palladium to convert it into veg ghee also called addition reaction

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Hydrogenation of vegetable oil is the process of adding hydrogen to vegetable oil (unsaturated fat) in presence of nickel catalyst in order to get saturated fat (like vanaspathi ghee).


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Hydrogenation is the adding of hydrogen to organic compounds. When hydrogen atoms are added to the molecules of liquid oils, the oils become solid fats, such as margarine(a type of fat) or shortening( which is a type of fat too for example, Crisco).

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in hydrogenation  mustard oil and and soya bean oil which is liquid at home tempreature due to double bond  goes through addition reaction  and changed into vanaspati or dalda which is single bond compound

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Hydrogenation is  a process in which hydrogen is added to unsaturated  compounds in the presence of Nickel as catalyst at 473 K  inorder to make the compound saturated.

 It is used in many industries to manufacture vegetable ghee from vegetable oil . The oils containing unsaturated fatty acids are hydrogenated to form vegetable ghee containing saturated fats

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Oils have been hydrogenated for many decades, to prolong their shelf life and make the oils more stable. Hydrogenated oil is oil in which the essential fatty acids have been converted to a different form chemically, which has several effects. Hydrogenated oil is far more shelf stable, and will not go rancid as quickly as untreated oil. It also has a higher melting point, and is often used in frying and pastries for this reason. When hydrogenated, the chemical structure of the oil is changed, which scientists in the 1990s began to realize could result in negative health effects.

Hydrogenated oil is made by forcing hydrogen gas into oil at high pressure. Both animal and vegetable fats can be and are hydrogenated. In general, the more solid the oil is, the more hydrogenated it is.

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