Edible oils with unsaturated fatty acids are liquid at room temperature; food manufacturers use hydrogenation to convert a fraction to saturated fatty acids to make the product more solid.

• 含不饱和脂肪酸的食油在室温下是液体,食品制造商利用氢化过程使一部分不饱和脂肪酸转换为饱和脂肪酸,以生产更固化的产品。