Hydrocracking petroleum oil yields a good base for lubricating oils.
Hydrogenating vegetable oils yields fats that are not so good for the human body. Better to eat butter if you want it saturated.
You already knew that. But the medical establishment told you the contrary for decades, only acknowledged their folly a few years ago.
Food processors often choose their oils (additives
) for characteristics mentioned above, such a resistance to waxiness when cold, or they hydrogenate the oil to give the final product a desired texture/feel. But above all, and understandably, price drives their choice.
The price of vegetable oils at the grocery store doubled less than a year ago. I've been waiting for it to ease down a bit, but it hasn't.
You already know all that, so I'll stop.