A type of fat formed when liquid oils are made into solid fats (shortening and hard margarine). Partially-hydrogenated oils are made when hydrogen is added to vegetable oil (hydrogenation process) to increase shelf-life and flavor stability of foods.
Explanation:
To increase shelf life and obtain the cooking properties of solid shortenings, oils are partially hydrogenated. That eliminates most of the unstable fatty acids—those with three or two double bonds.
