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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | The hydrogenation process, invented and patented by [[Wilhelm Normann]] in 1902, made it possible to turn relatively cheap liquid fats such as [[whale oil|whale]] or [[fish oil]] into more solid fats and to extend their shelf-life by preventing rancidification. (The source fat and the process were initially kept secret to avoid consumer distaste.) This process was widely adopted by the food industry in the early 1900s; first for the production of [[margarine]], a replacement for butter and shortening, and eventually for various other fats used in snack food, packaged baked goods, and deep fried products. |
| h Japanese (ja) | 1902年に[[:en:Wilhelm Normann|ヴィルヘルム・ノルマン]]によって発明され特許を取得した水素添加プロセスは、[[whale oil/ja|クジラ]]や[[sish oil/ja|魚油]]のような比較的安価な液体油脂をより固形の油脂に変えることを可能にし、腐敗を防ぐことで保存期間を延長した。（消費者の不評を避けるため、当初は原料油脂と製法は秘密にされていた）。最初はバターやショートニングの代替品である[[margarine/ja|マーガリン]]の製造に使われ、やがてスナック菓子や包装された焼き菓子、揚げ物などに使われる様々な油脂にも使われるようになった。 |