Begin with a polyunsaturated, liquid vegetable oil rancid from extraction under high heat. Any oil will do, but about 85% of hydrogenated oils are soybean. Mix with tiny metal particles, usually nickel oxide. In a high pressure, high temperature reactor, shoot hydrogen atoms at the unsaturated carbon bonds. Add soaplike emulsifiers and starch to make its soft and creamy. Steam to remove foul odors, each away the gray color, dye it yellow, and add artificial flavors.
This passage is from Real Food by Nina Planck.