Many natural edible oils are unsaturated to a great extent. After hydrogenation, the products can be stored steadily, resist the growth of bacteria and improve the viscosity of oil. The purity of hydrogen used for hydrogenation of vegetable oils is very high. The hydrogenated products of edible oils can be processed into adult creamy and edible protein. Hydrogenation of non-edible oils yields raw materials for the production of soaps and livestock feed, including hydrogen and glycerol of unsaturated acids (oleic acid, linoleic acid, etc.) by introducing hydrogen into the composition of liquid fats or vegetable oils.