Cake margarines and shortenings tend to contain a few percent of monoglycerides whereas other margarines typically have less. Such ``high ratio shortenings'' blend better with hydrophilic ingredients such as starches and sugar. Hydrogenation of organic substances was first developed by the French chemist Paul Sabatier in 1897, and in 1901 the German chemist Wilhelm Normann developed the hydrogenation of fats, which he patented in 1902.
Paul Sabatier
Wilhelm Normann