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Butter is composed of fatty acids and long hydrocarbon chains; these are 'saturated', meaning there are no double bonds in the chains (so end carbons have 3 hydrogen, internal carbons have 2 hydrogen bonded). When the temperature rises, these bonds more easily break (than compared to unsaturated fats, with double bonded chains) and so what is solid at room temperature or a bit cooler will melt at even just a slightly higher temperature. When you see something in the ingredients using the term 'hydrogenated', that means it has (partially) become saturated.

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