Hydrogenation is a chemical process that adds hydrogen to unsaturated fats or oils, turning them into saturated fats. This process is commonly used in the food industry to create margarine and shortenings from liquid oils. By adding hydrogen, the texture and shelf life of these products are improved, making them more appealing for cooking and baking. During hydrogenation, the double bonds in the fatty acid chains are broken, allowing hydrogen atoms to bond with the carbon atoms. This transformation can also affect the nutritional properties of the fats, as saturated fats are typically considered less healthy than their unsaturated counterparts, like those found in olive oil or avocados.