hydrogenated fats and oils
Technical term in chemistry and food science for fats and oils that have undergone hydrogenation.
Margarine is a type of hydrogenated fat.
硬化油 is a more common term for hydrogenated oil, often used in industrial contexts, while 水素添加油脂 explicitly mentions hydrogen addition and is more technical.
Compound of 水素 (hydrogen), 添加 (addition), and 油脂 (fats and oils), directly describing the hydrogenation process.