Every year, the average American consumes more than 50 pounds of cooking oil. These oils, which are derived from a variety of plants and plants seeds, are used in everything from salad dressings, margarine, shortenings, snack food and frying. Given the fact that these oils are a significant component of American’s diets, it’s important to make sure they are safe for human consumption. In addition to consumer safety, manufacturers need a quality, shelf-stable product that is free from high concentrations of trace elements such as copper, iron, nickel and magnesium. Trace levels of the metals can impact the hydrogenation of the oils and are often a reflection the oils quality.