Food chemists use hydrogenation to saturate the unsaturated fat, making it spreadable and also stabilizing it.

食品化学家使用氢化作用使不饱和脂肪饱和，使其可涂抹并稳定。

By the early twentieth century, the chemical’s popularity made it easy for food chemists to get their hands on it.

到二十世纪初，这种化学物质的流行使食品化学家很容易接触到它。