Hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated fatty acids to saturated ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine.
Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product.
(Hydrogenated) Palm Kernel Oil can be used either alone or in blends with other oils to produce cocoa butter substitutes and other confectionery fats, biscuit doughs and filling creams, cake icings, ice cream, imitation whipping cream, sharp-melting creaming and table margarines and many other food products.