Do Partially Hydrogenated Vegetable Oils Always Contain Transfats?
In practice, hydrogenation usually stops short of reducing all of the double bonds in the fatty acids. This creates partially hydrogenated vegetable oil. This has the effect of straightening the fatty acid out; all of the bends that resulted from the double bonds are removed, and it begins to resemble the structure of saturated fat. However, it cannot truly be said that the fatty acid is saturated, because part of its structure has become an unsaturated trans isomer.
