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Hydrogenated vegetable oil referred as dalda ghee or vegetable fat. It has melting point around 34 deg c. It is cooled in refrigerators to crystallize into grainy structure like ghee. One problem with hydrogenation is formation of trans fats. Most of the trans fat in the foods we eat is formed through a manufacturing process that adds hydrogen to vegetable oil, which converts the liquid into a solid fat at room temperature. This process is called hydrogenation. Trans fat also occurs naturally in food products from ruminant animals (e.g., milk, butter, cheese, meat products, etc.). Eating trans fat raises the level of LDL (“bad”) cholesterol in the blood. An elevated LDL cholesterol level in the blood increases your risk of developing heart disease. USA and Canada has banned manufacturers from adding partially hydogenated oils (PHOs) to foods. Welcome to wife's kitchen Every recipe here is made with love.