at Mon, 14 Feb 2005 05:22:27 GMT in <q4d011tgs6ds56fbbtc88r9snoheld18pn@
4ax.com>, (Bob) wrote :

>On Mon, 14 Feb 2005 04:33:03 -0000,
>(Alex Rast) wrote:
>
>>
>>>I don't know why they don't use *fully* hydrogenated vegetable oil. It
>>>does not contain any trans- fats, just saturated fats and maybe a little
>>>monounsaturateds.
>>
>>AFAIK, fully hydrogenated fats still contain large amounts of trans fats
>>because it's a by-product of the hydrogenation process.
>
>By definition, there is no trans fat in fully hydrogenated fat. Trans
>fat is a byproduct of _partial_ hydrogenation. If hydrogenation is
>complete, there is no unsaturation, cis or tarns.

It is my understanding that both terms: cis- and trans-fats, apply to
saturated fats. It's simply a difference in molecular configuration.

>> The hydrogenation process is, essentially,
>>more indiscriminate about how it saturates the hydrogen-carbon bonds.
>
> Hydrogenation involves saturating (adding hydrogen
>to) C=C bonds, not C-H.

I was talking about the positions where C-H bonds form. Naturally, you
wouldn't (couldn't) try to add something to a C-H bond because hydrogen has
only 1 electron to share. In the phrase "saturates the H-C bonds", I meant
how (and where) it adds new H-C bonds.

--
Alex Rast

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