Many natural edible oils have a large degree of unsaturation. After hydrogenation treatment, the resulting product can be stored stably, and can resist the growth of bacteria and increase the viscosity of the oil. The hydrogen used in the hydrogenation of vegetable oil has high purity requirements and generally requires strict purification before use. The hydrogenated products of edible oil can be processed into margarine and edible protein. The hydrogenation of non-edible oil can be used to produce soap and feedstock for animal husbandry. The process involves using hydrogen and glycerides of unsaturated acids (oleic acid, linoleic acid, etc.) to introduce hydrogen into the composition of liquid fat or vegetable oil.