Answer:
hydrogenation
Explanation:
Liquid vegetable oils are converted to solid fats such as margarine by a process known as hydrogenation.
Commercial production of margarine requires the hydrogenation of liquid oil at a relatively high temperature and pressure and in the presence of a catalyst. During the process, a solid catalyst (usually, nickel) is added to a preheated liquid vegetable oil before the dispersion of the hydrogen gas. The polyunsaturated vegetable oil, thus, becomes saturated or partially saturated in the process. The quality of the final product depends on the degree of hydrogenation or saturation.
