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When was Wilhelm Normann granted a patent for hydrogenating liquid fats?
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Trans fat
Commercially manufactured foods, including cookies, doughnuts, and muffins, often contain trans fats.
German chemist Wilhelm Normann was granted a patent for the hydrogenation of liquid fats in 1903.1
Through his experiments with hydrogenation catalysts in 1901, Normann successfully converted liquid fat into a semisolid form, a process that became fundamental to the production of trans fat. This innovation allowed food manufacturers to create more stable products, such as shortening and margarine, by extending their shelf life and preventing rancidity.12