Answer: Hydrogen
Notes: Vanaspati, an alternative to ghee, is vegetable cooking oil that is fully or partially hydrogenated. Hydrogenation increases the melting point of vegetable oils to approximately 36 degrees Celsius, close to human body temperature. This makes the hydrogenated oils liquid at body temperature and enhances their shelf life. The process converts unsaturated fats to saturated fats, reducing the overall iodine value in a batch vessel under pressure with a nickel catalyst. This outcome solidifies oil at a lower temperature. The catalyst is filtered and reused post-hydrogenation, ensuring no oil loss as the added hydrogen offset the oil loss adhering to the catalyst.
