ºËÐÄÌáʾ£ºVegetable 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
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.