Vegetable oils are made from cottonseed, soybean, and rapeseed (canola oil); through the process of hydrogenation, oils are turned to solids. This is how margarine, shortening, and cake frosting are made, maintaining their solid state at room temperature.

Hydrogenating vegetable oil is done by raising a blend of vegetable oil and a metal catalyst, typically nickel, in near-vacuum to very high temperatures, and introducing hydrogen. This causes the carbon atoms of the oil to break double-bonds with other carbons.

The degree of hydrogenation is controlled by restricting the amount of hydrogen, reaction temperature and time, and the catalyst. Full hydrogenation results in conversion of all unsaturated fats into saturated fats.

Texture Modification: Transforms liquid oils (unsaturated) into solid or semi-solid fats (saturated), creating solid shortenings or spreads that behave similarly to butter.

Extended Shelf Life: The process makes the oil more resistant to spoiling, allowing food products to remain fresh for longer.

High-Temperature Stability: Hydrogenated oils have a higher melting point, making them ideal for frying and cooking at high temperatures without breaking down.

Culinary Texture: Provides a creamy, solid texture for baking cakes, cookies, and pastries.