In 1913, a chemist experimenting with hydrogenation turned liquid oils into solids, bringing margarine one step closer to modern kitchens
A 20th-century lab process called hydrogenation transformed liquid vegetable oils into stable fats. This innovation made margarine and processed foods widely available. It allowed for easier transport and storage before widespread refrigeration. However, this process later created trans fats, posing significant health risks. Food scientists continue to seek healthier alternatives.
A 20th-century lab process called hydrogenation transformed liquid vegetable oils into stable fats. This innovation made margarine and processed foods widely available. It allowed for easier transport and storage before widespread refrigeration. However, this process later created trans fats, posing significant health risks. Food scientists continue to seek healthier alternatives.
