* Soybean oil

* Cottonseed oil

* Palm oil

* Canola oil

* Sunflower oil

The process of hydrogenation involves adding hydrogen atoms to the oil molecules. This converts the unsaturated fat molecules (with double bonds) into saturated fat molecules (with single bonds).

Here's a simplified explanation:

* Unsaturated fats have liquid consistency at room temperature (like olive oil). They contain double bonds between carbon atoms in their structure.

* Saturated fats are solid at room temperature (like butter). They have only single bonds between carbon atoms in their structure.

By adding hydrogen, the process of hydrogenation transforms liquid oils into solid fats. This process is used to create:

* Margarine

* Shortening

* Spreads

* Certain baked goods

* Fried foods

It's important to note that partially hydrogenated oils are a source of trans fats, which have been linked to an increased risk of heart disease. This is why many food manufacturers have moved away from using partially hydrogenated oils.