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This article is from the Food Science
FAQ, bypking123@sympatico.ca (Paul E. J. King) with numerous
contributions by others.
12. What is a hydrogenated vegetable oil?
Vegetable oils, as the name implies, are liquid at room
temperature. To make them suitable for use in margarines and
shortenings, they are hydrogenated, i.e. treated with hydrogen, to
solidify them. The hydrogenation process makes them more saturated.
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