uwodornione

uwodornione is a Polish adjective meaning "hydrogenated". It is commonly used in the context of food science and refers to a process where hydrogen is added to unsaturated fats, typically oils, to make them more solid or stable at room temperature. This process is also known as hardening or saturation.

Hydrogenation converts liquid vegetable oils into semi-solid or solid fats, such as margarine and shortening. The primary purpose of hydrogenation in food production is to extend shelf life by reducing the rate of spoilage and to improve the texture and usability of fats in baking and cooking. For example, hydrogenated oils provide structure and flakiness in pastries.

However, the hydrogenation process can also create trans fats, which are considered unhealthy and have been linked to an increased risk of heart disease. As a result, food manufacturers have increasingly sought to reduce or eliminate trans fats from their products. Partial hydrogenation, which is more likely to create trans fats, is being replaced by processes like full hydrogenation or by using alternative fats that do not require hydrogenation. Consumers may encounter the term "uwodornione" on ingredient lists of processed foods.