Hydrogenated fat

Hydrogenated fat is a vegetable fat that has undergone the process of hydrogenation, a chemical process that converts liquid vegetable oils into a solid form. For many years it was a popular fat for baking, frying, and the production of confectionery products, thanks to its stability and long shelf life. In industrial food production it is used in biscuits, long-life baked goods, and chocolate coatings. It contains trans fatty acids, which have an adverse effect on heart and vascular health. In modern cooking, it is increasingly being replaced by healthier alternatives such as unrefined vegetable oils, butter, or coconut fat.