Sounds like your describing the hydrogenation process.  Question is: is it
only hydrogenation that produces trans-fatty acids?  I, too, was under the
impression that high heat for vulnerable oils "denatures" the oil (i.e.,
produces trans fats).

Rob
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On Sat, 3 Mar 2001, Oliva wrote:
<<which fats are converted to transfats with heating>>

Todd Moody wrote:
<<I have asked some organic chemists about this, and they tell me
that heating alone does not produce trans fats.  The process by
which these trans bonds are made is: unsaturated fats are heated
and hydrogen is bubbled through them under high pressure in the
presence of nickel as a catalyst.  This doesn't happen in
cooking.  I'm no chemist, but that is what I've been told by
colleagues, one of whom specializes in "food chemistry.">>