Translations:Fat/63/en

The hydrogenation process, invented and patented by Wilhelm Normann in 1902, made it possible to turn relatively cheap liquid fats such as 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.