Vanaspati oil is a type of vegetable oil that is commonly used as a cheaper substitute for ghee in Indian cuisine. It is made by hydrogenating vegetable oils and adding flavor and aroma compounds to create a semi-solid fat. Vanaspati oil has a longer shelf life compared to other oils, making it a popular choice for commercial food production. However, it is also high in trans fats, which can increase the risk of heart disease when consumed in excess.
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