We make a special type of edible fat made by a process called hydrogenation, which involves adding extra hydrogen atoms to the aforementioned vegetable fats and turns them into solids, rather than liquids. It refers to the process of a fat interfering with the formation of a gluten matrix in dough. This process is important for many baked goods, such as pie crusts, because gluten crea... https://ajantasoya.com/specialty-fat/