Impact of Hydrogenation on Texture and Composition of Food Oils

Fully hydrogenated oil at room temperature is almost rock hard, creating a greasy pebble-like texture in biscuits. Natural fats are not fully saturated and have different fatty acid mixtures. Beef fat is at most 50% saturated, while coconut oil is about 90% saturated, making it hard and waxy. Manufacturers only hydrogenate oil enough to achieve a semi-solid texture, resembling butter or lard. Fully hydrogenated oil results in wax, while partially hydrogenated oil with added flavorings becomes margarine.