hydrogenated

简明释义

英[haɪˈdrɒdʒəneɪtɪd]美[haɪˈdrɑːdʒəneɪtɪd]

adj. （油类）氢化的，加氢的

v. 使氢化（hydrogenate 的过去式和过去分词）

英英释义

单词用法

同义词

反义词

例句

1.Do you eat foods that contain hydrogenated fats, such as margarine, or do you eat any foods that contain canola oil or cottonseed oil?

你食用含有氢化脂肪的食物：例如麦淇淋，或食用含有菜籽油或棉花子油的食物吗？

2.As I understand it, unfortunately that is the exact problem with partially hydrogenated oils and trans fats.

据我了解，不幸的是，这是确实的问题，与部分氢化油和转脂肪。

3.Because it is so stable, it can be used in cooking without becoming hydrogenated.

因为它是那么稳定，可用于烹调成无氢化。

4.Hydrogenated vegetable wax technology improvements will bring open more markets for these waxes.

加氢植物蜡技术的提高将会带来更多的市场。

5.Now what in the world is partially hydrogenated soybean oil?

现在什么在世界上是“部份地使氢化了大豆油”？

6.Opt for all-natural peanut butter to steer clear of added sugar and hydrogenated oils.

选择全天然花生酱，远离添加糖和氢化油。

7.Many foods with the label have dangerous hydrogenated oils or highly processed (and unnatural) high-fructose corn syrup, for example.

比如说，很多这样的食品，标签上都能找到对人危害很大的氢化油或深加工(或非天然)的高浓度玉米糖浆。

8.Many processed foods contain hydrogenated fats, which can be harmful to your health.

许多加工食品含有氢化脂肪，这对你的健康可能有害。

9.The recipe calls for hydrogenated vegetable oil to improve texture.

这个食谱需要使用氢化植物油来改善质地。

10.Some margarine products are made from hydrogenated oils.

一些人造黄油产品是由氢化油制成的。

11.Avoid snacks that list hydrogenated oils in their ingredients.

避免选择成分中列有氢化油的零食。

12.The food industry often uses hydrogenated oils for their longer shelf life.

食品行业常常使用氢化油，因为它们的保质期更长。

作文

In recent years, the debate surrounding dietary fats has intensified, particularly with the rise of health consciousness among consumers. One term that frequently appears in discussions about processed foods is hydrogenated. This word refers to a process in which hydrogen is added to liquid vegetable oils to make them more solid at room temperature. The resulting product is known as hydrogenated oils, which are commonly used in margarine, shortening, and various baked goods. While these oils can improve the texture and shelf life of food products, they have also raised concerns regarding their impact on health. The process of making hydrogenated oils involves the addition of hydrogen gas to the oil in the presence of a catalyst. This chemical reaction alters the structure of the fatty acids in the oil, transforming unsaturated fats into saturated fats. This transformation can lead to the creation of trans fats, which have been linked to an increased risk of heart disease, stroke, and other health issues. As a result, many health organizations recommend limiting the intake of hydrogenated oils and trans fats in our diets. Despite these health concerns, hydrogenated oils remain prevalent in many processed foods. The reason for this is largely due to their ability to enhance the texture and flavor of products while extending shelf life. For example, baked goods made with hydrogenated oils often have a desirable flaky texture, while fried foods achieve a crispy exterior. Food manufacturers appreciate these qualities, leading to the continued use of hydrogenated oils in the industry. However, consumer awareness has grown, prompting many companies to seek alternatives to hydrogenated oils. Some brands have begun to reformulate their products using healthier fats, such as olive oil, avocado oil, or coconut oil. These alternatives not only provide better nutritional profiles but also cater to the growing demand for clean label products that consumers can trust. In conclusion, the term hydrogenated refers to a process that modifies vegetable oils to create a more stable product for food manufacturing. While hydrogenated oils can enhance the quality of processed foods, they also pose potential health risks, particularly due to the formation of trans fats. As consumers become more health-conscious, the food industry faces increasing pressure to reduce or eliminate hydrogenated oils from their products. By understanding the implications of hydrogenated oils, we can make more informed choices about what we eat and advocate for healthier options in our diets.

近年来，围绕饮食脂肪的辩论愈演愈烈，尤其是在消费者健康意识提高的背景下。一个常常出现在加工食品讨论中的术语是氢化。这个词指的是将氢添加到液体植物油中，使其在室温下更为固态的过程。由此产生的产品被称为氢化油，这些油通常用于人造黄油、起酥油和各种烘焙食品中。虽然这些油可以改善食品的质地和保质期，但它们对健康的影响也引发了担忧。 制造氢化油的过程涉及在催化剂的存在下，将氢气添加到油中。这种化学反应改变了油中脂肪酸的结构，将不饱和脂肪转化为饱和脂肪。这种转变可能导致反式脂肪的产生，而反式脂肪与心脏病、中风和其他健康问题的风险增加有关。因此，许多健康组织建议限制我们饮食中氢化油和反式脂肪的摄入。 尽管存在这些健康问题，氢化油在许多加工食品中仍然普遍存在。这种现象的原因主要在于它们能够改善产品的质地和风味，同时延长保质期。例如，使用氢化油制作的烘焙食品通常具有理想的酥松质地，而油炸食品则能获得酥脆的外皮。食品制造商欣赏这些特性，因此在行业中继续使用氢化油。 然而，消费者的意识逐渐提高，促使许多公司寻求替代氢化油的方案。一些品牌已经开始重新配方，使用更健康的脂肪，如橄榄油、鳄梨油或椰子油。这些替代品不仅提供更好的营养成分，还迎合了消费者对可放心产品日益增长的需求。 总之，术语氢化指的是一种改造植物油的过程，以创造出更稳定的食品制造产品。虽然氢化油可以增强加工食品的质量，但它们也可能带来健康风险，特别是由于反式脂肪的形成。随着消费者越来越关注健康，食品行业面临着减少或消除产品中氢化油的压力。通过理解氢化油的影响，我们可以对自己的饮食做出更明智的选择，并倡导更健康的选择。