The result is hydrogenated vegetable oil, or hydrogenated fat. This is used in biscuits, cakes, pastry, margarine and processed foods to ensure they have a long shelf life and don’t melt too easily.

Hydrogenated fats are liquid vegetable oils made creamy when manufacturers convert some of the unsaturated fats into saturated ones through a process called "hydrogenation." This process also ...

Food lovers, especially vegetarians, should be aware of analogue paneer that may contain vegetable oils or animal fats and ...

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The Deputy Director General of the Community Nutrition Sector at the Public Authority for Food and Nutrition (PAFN) Dr.

Creating solid fat from vegetable oil without hydrogenation is possible, but more expensive. Microwave popcorn: Hydrogenated vegetable oils are shelf-stable for longer and can be formulated to ...

Hydrogenation—the addition of hydrogen—is a process that changes liquid vegetable oils into ... even those that scream “0 Trans Fats!”—contain hydrogenated oil. Even worse is partially ...