Commercially, liquid vegetable oils are converted to solid fats such as margarine by

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Liquid vegetable oils are converted to solid fats such as margarine by hydrogenation, which involves adding hydrogen atoms to the unsaturated fatty acids in the oil, making them more saturated and solid at room temperature. This process improves the texture, shelf life, and stability of the oil, but can also create unhealthy trans fats.

Commercially, Liquid Vegetable Oils Are Converted to Solid Fats Such