Margarine
Manufacturers cannot use liquid oils in baked goods or frying, and they are not spreadable. So to harden the liquid vegetable oils to make margarine and shortening, they put the oils through a process called partial hydrogenation. To make margarine or shortening, first the oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then the oils are steam cleaned, a process that removes all the vitamins and anti-oxidants, but of course, the solvents and the pesticides remain. These oils are then mixed with a nickel catalyst and put into a huge high-pressure, high-temperature reactor. What goes into the reactor is a liquid, but what comes out of that reactor is a semi-solid that looks like grey cottage cheese and smells terrible. Emulsifiers are mixed in to smooth out the lumps. The product is then steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid of the grey color. At this point, the product can be used as vegetable shortening.
To make margarine, they add artificial flavors and synthetic vitamins. You may be comforted to know that manufacturers are not allowed to add a synthetic color to margarine. So they add annatto or some other natural coloring. It is then packaged in blocks and tubs. Advertising promotes this garbage as a health food.