This type of fat is typically found in margarine, shortening, and hydrogenated cooking oils.

这种类型的脂肪是通常存在于人造黄油、起酥油、和氢化食用油。

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These so-called partially hydrogenated oils were long a staple in processed foods, like crackers, cookies and pastries, and widely used by restaurants in cooking, frying and baking.

这些所谓的部分氢化的食油长期的钉住在加工食品中，比如：咸饼干，曲奇饼干，和糕点中，大范围的使用到酒店烹饪，油炸和烘烤当中。

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Vegetables oils, such as soybean oil, used for frying often are hydrogenated to improve its cooking characteristics and stability.

为了改善烹饪食品的口味和稳定性，人们经常对豆油等用于炸制食品的植物油进行氢化处理。

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