What effect does partial hydrogenation have on fatty acid properties?

Partial hydrogenation of fatty acids results in a higher degree of saturation, which leads to increased packing density. When hydrogen is added to unsaturated fatty acids, some of the double bonds are converted to single bonds, creating trans isomers in the process. This modification allows the fatty acid chains to align more closely with one another, enhancing their interaction through van der Waals forces. The tighter packing of these chains generally results in a greater stability and solidification at room temperature compared to their non-hydrogenated counterparts.

Understanding the effects of partial hydrogenation is also crucial in the context of food processing and how these changes in structures can influence the physical properties of fats, such as texture and viscosity, as well as impacting health by potentially enhancing the shelf-life of products.