Vanaspati ghee is made from partially-hydrogenated permitted vegetable oils, and converted to solid form by hydrogenation. It is grainy in texture and is favoured for deep-frying. It is used as a substitute for ghee in cooking as well in the production of bakery products, sweets and snack items. Vanaspati ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavily in the stomach.