Features such as a longer shelf- life, improved texture of pastries, crispier fried foods, and providing a "mouthfeel" like butter at a lower cost are characteristic of foods which have been

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Hydrogenation is a process that adds hydrogen atoms to unsaturated fats, converting them into a more solid form. This process extends the shelf life of foods, improves the texture of baked goods, makes fried foods crispier, and can mimic the mouthfeel of butter at a lower cost, making it a common practice in the food industry for these reasons.

Features Such as a Longer Shelf- Life, Improved Texture of Pastries