Certified Dietary Manager (CDM) Practice Exam 2026 – All-in-One Guide to Exam Success!

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What does the term "hydrogenation" refer to in food processing?

The process of freezing foods quickly

The process of drying foods

The process of adding hydrogen to fats

The term "hydrogenation" in food processing specifically refers to the process of adding hydrogen to fats. This technique is used to convert liquid vegetable oils into solid or semi-solid fats, which enhances the texture and stability of various food products. Hydrogenation can create trans fats, which have been scrutinized for their health impacts, but it is primarily aimed at extending shelf life and improving the spreadability of foods like margarine and shortening.

This process involves the chemical reaction of hydrogen gas with unsaturated fatty acids in the presence of a catalyst, typically nickel, to saturate the fatty acid chains. The result is a change in the physical properties of these fats, making them more suitable for various culinary applications. Understanding hydrogenation is crucial for dietary managers, as it directly impacts food quality and nutritional information.

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The process of fermenting food

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