I can provide you with general information about solidifying cooking oil. One common method of solidifying cooking oil is through a process called hydrogenation, which involves adding hydrogen gas to liquid oils to make them more solid or semi-solid. This process is commonly used to produce margarine or shortenings.
Hydrogenation involves heating the oil and introducing hydrogen gas under high pressure in the presence of a catalyst, usually a metal like nickel. This process can change the chemical structure of the oil, converting some of the unsaturated fats into saturated fats. The resulting product is typically more stable and has a longer shelf life.
and it may not specifically apply to the "Fryaway" product if it exists.