What is the process in which hydrogen is introduced to vegetable oils to make them saturated known as?
Hydrogenation of vegetable oils and animal fats is a standard industrial procedure. The more saturated a fat is, the longer its shelf-life. Why? Because a site of unsaturation, an olefinic bond, is potentially a reactive site that can be oxidized.
Of course, these days we are sold on the benefits of unsaturated fats.