The instant invention is directed toward a process of Micro-Molecular
Hyper-Saturation or Microsaturation, which results in transforming
common, whole, Essential Fatty Acid (EFA) rich cooking oils into a
product exhibiting increased shelf life wile simultaneously eliminating
or severely decreasing the need for hydrogenation; and resulting in an
end product specific to the extreme operational profile necessary to
accommodate unique nutritional requirements. The method of manufacture
and product produced thereby relates to the functional molecular
engineering of the fatty acid profile of traditional cooking oils to
accommodate unique nutritional requirements, to provide a nutritional
product capable of supporting individuals working in an extreme
operational envelope associated with, e.g. high altitude and confined
space nutrition, thereby reducing obesity and its associated heart
disease problems, as well as providing a healthy, dense calorie regimen,
for recovering third world famine influenced human populations.