Hydrogenated oil

An oil chemically transformed from its normal liquid state at room temperature into a solid, such as in margarine. During the hydrogenation procedure, pressurized hydrogen gas (additional hydrogen atoms) is forced through liquid vegetable oil (unsaturated fat). This process creates trans fatty acids, converting the mixture into a solid or semisolid form with saturated fat and obliterating any benefits it had as a polyunsaturate. This results in a more spreadable product with better keeping qualities.