In order to make liquid vegetable oils more stable and solid at room temperature, a process known as hydrogenation is commonly used to create trans fats. Several processed foods, such as baked products, fried meals, and snack foods, are enhanced in texture and have their life span extended through this procedure.
Unsaturated fatty acids in the liquid oil are converted during hydrogenation into saturated fatty acids, which are more stable and less prone to go bad. Trans fatty acids are formed when some of the unsaturated fatty acids are only partially hydrogenated. :